I would usually buy Falafel from Middle Eastern grocery store here in Houston. I wanted to make it at home for longtime, but as usual put it aside to another time. Finally yesterday for tea I made falafel. While I would think of making falafel I always thought I need to make some pita bread too along with it. I changed my mind and decide to make only falafel this time and will make pita bread later.
Another reason to make falafel was I had borrowed The Lebanese ktichen by Salma Hage from Library, and wanted to try a couple of dishes.
I read that falafel is made with chickpeas alone and also a combo of fava beans. In Syria, Jordan, Lebanon, Israel and Palestine falafel is made with chickpeas alone. In Egypt falafel is made with fava beans. It is usually served in a pita, which acts as a pocket, or wrapped in a flatbread known as lafa/Iraqi flatbread. Then falafel balls are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a meze (appetizers served as part of alcoholic drinks). It is also an important street food in Middle East. There is a mold to make falafel which is called aleb falafel. I don’t have one in my hand, may be next time when I visit Phoenicia, I will try to get one.
Earlier once I had made falafel but it was not great recipe. This recipe is really traditional. In this falafel recipe you need both parsley and cilantro (coriander leaves). I always buy cilantro s, but parsley is a rare commodity in my kitchen, so this time I made sure to get a bunch of parsley, I bought Italian parsley. You need little planning for making this recipe; first soak the chickpeas overnight, next morning grind them with parsley, and cilantro, spices, baking powder . I didn’t grind the onion and salt along with it and also reduced the amount of baking powder a little and also added some chili powder that was change I made in this recipe. Then mix everything and chill it in refrigerator for 5 hours or overnight. I have given 5 hours of chilling.
When you are ready for frying, heat the oil and fry few at a time, give few flips to make sure that it cooks evenly on all side. Drain and serve warm with tahini sauce. My kids enjoyed with ketchup. It is great snack to go with tea. It tastes similar to parippu vada/lentil fritters maybe we can say a cousin to it.
Give it try you will enjoy it. If you have pita bread then go ahead and serve as sandwich. Here comes the recipe.
Delicious authentic falafel made from scratch.
Ingredients
- 1 cup dried chickpeas (Soaked overnight)
- 2 garlic cloves
- 1 small onion (½ heaping cup chopped)
- 2 tablespoon chopped fresh cilantro (approximately 6 sprigs)
- 2 tablespoon chopped fresh parsley (approximately 6 sprigs)
- 1 tablespoon ground cumin
- ½ teaspoon pepper
- 1 teaspoon salt or to taste
- 1 teaspoon dried mint
- 1 teaspoon ground coriander
- ½ teaspoon baking soda
- ½ teaspoon chili powder
- Canola oil fry
Instructions
- Soak dried chickpeas over night, Next morning, wash and drain and set aside.
- In a food processor/mixer/blender first grind parsley, cilantro leaves and garlic.
- Then add chickpeas, ground cumin, coriander, chili powder, dried mint and pepper.
- Once it is coarsely grind then, add salt and baking soda and mix well.
- Then add chopped onion and incorporate into the dough once again.
- Chill the dough for 5 hours or overnight in the refrigerator.
- When you are ready for frying heat oil and when the oil become hot around 375F.
- From the dough first make small round ball.
- Then press slightly from the sides to make it flatten.
- Fry them into the hot oil; flip two or more times to make uniform frying on both sides. When it is ready sizzling of oil stops and falafel comes to top.
- Remove them using a slotted spoon and drain it kitchen towel.
- Serve them as snack with tahini sauce or serve them in pita bread pocket as sandwich.
Notes
If you want you can also add onion while grinding it.
This recipe is adapted from The Lebanese kitchen by Salma Hage
Copyright ©2014 Zesty South Indian Kitchen by Swathi(Ambujom Saraswathy) All Rights Reserved
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Winnie says
What a wonderful post!!
Falafels are super-popular here, and I happened to loooooooooooooooove them!!
I don't make falafel myself but my husband's uncle does
And you really don't have to eat them with pita bread, but chickpeas-spread and/or tehini are a must
I'd love to eat some of your falafesl now 🙂
Sanoli Ghosh says
Sounds delicious and super yummy!
sangeetha says
yummy falafels!!!
Meena Kumar says
Awesome falafel and parippu vada's cousin 🙂
linsy says
Looking at this, made last night for dinner. Delicious .
Gloria says
I love falafel and yours look so delish.. Lovely pics too dear..
themadscientistskitchen says
I have been trying to comment on these since yesterday but my phone did not cooperate. These looks delicious.
Swathi says
yes Archana give it try it is delicious.
mjskit says
Absolutely delicious Swathi!
Suja Manoj says
Adipoli,crispy and yummy snack
Smitha says
yummy n tempting they look
Aara says
This is so much similar to daal vadas we make 🙂 love the finish!!
traditionallymodernfood says
Perfect snack:)pic looks tempting
Divya says
Yummy... Came out well... Wanted to try this and the clicks are awesome...
Babitha costa says
i will make this as i have soaked peas in my freezer
Beulah says
Lovely! Wouldn't mind having the whole plate! And pretty pictures!
julie says
love that snack,similar to parippu vada..yummm n crunchy!!
Christy says
Looks delicious!! S/N: I love how detailed & illustrated your directions are! Thanks for sharing.