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Middle Eastern Falafel

Serves 4 to 6 Appetizer vegan, Appetizers

Middle Eastern Falafel

Middle Eastern Falafel is a beloved street food staple across the Levant, known for its crispy exterior and tender, flavorful interior. Typically made with a blend of ground fava beans, onion, garlic, and parsley, these golden-brown delights are seasoned with cumin and salt, capturing the essence of the region's vibrant flavors.

In homes, falafel is prepared with the same care as in bustling street stalls, where salt is measured by feel and frying oil is used liberally to achieve the perfect texture. This home version stays true to tradition, offering a taste of the Levant that invites sharing around the table.

Ingredients

  • 400 gdried fava beans — soaked
  • 1onion
  • 4 clovesgarlic
  • 1/2 cupparsley
  • 1 tspcumin
  • for fryingoil
  • to tastefine sea salt

Method

  1. Start by soaking 400 g of dried fava beans in a large bowl of water for at least 8 hours or overnight. This will soften the beans and make them easier to blend. After soaking, drain the beans thoroughly and set them aside.
  2. Peel and roughly chop 1 onion and 4 cloves of garlic. In a food processor, combine the drained fava beans, chopped onion, garlic, and 1/2 cup of fresh parsley. Pulse the mixture until it forms a coarse paste, scraping down the sides as needed to ensure even blending.
  3. Add 1 teaspoon of cumin to the mixture in the food processor. Blend again until the mixture is smooth but still has some texture. The cumin will infuse the falafel with a warm, earthy flavor that is characteristic of Middle Eastern cuisine.
  4. Transfer the falafel mixture to a bowl and let it rest for about 15 minutes. This resting period allows the flavors to meld and the mixture to firm up slightly, making it easier to shape into patties.
  5. In a deep frying pan or pot, heat enough oil for frying over medium-high heat. The oil should be hot enough that a small piece of the falafel mixture sizzles immediately when added.
  6. Shape the falafel mixture into small balls or patties, about the size of a walnut. Carefully lower them into the hot oil, frying in batches to avoid overcrowding the pan. Fry until the falafel are golden brown and crispy on the outside, about 3-4 minutes per side. The exterior should be crisp while the inside remains tender.
  7. Once fried, remove the falafel from the oil and drain them on paper towels to remove excess oil. Immediately sprinkle with fine sea salt to taste while they are still hot, ensuring the salt adheres well and enhances the flavor.
  8. Serve the falafel immediately, ideally with accompaniments like tahini sauce, fresh vegetables, or pita bread. This dish is best enjoyed fresh, with the contrasting textures of crispy exterior and soft interior.
Cover of Authentic Middle Eastern Cuisine
From the cookbook

Authentic Middle Eastern Cuisine

This recipe is from Authentic Middle Eastern Cuisine by Yassine Sbiti — the Middle Eastern volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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