Falafel, traditionally made from chickpeas or fava beans blended with herbs and spices, offers a perfect balance of crunch and zest. It’s a versatile dish that can be tucked into warm pita bread, topped with tahini, or simply enjoyed on its own. The best part? It’s entirely plant-based, making it a fantastic vegetarian option that promises satisfaction without compromise.
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How to make Falafel
Falafel is a popular Middle Eastern dish made from ground chickpeas (or fava beans) mixed with herbs, spices, and onions. It is then formed into balls or patties and deep-fried. It’s often served in pita bread or flatbreads, topped with salads, pickles, and sauces like tahini or yoghurt-based dressings.
Ingredients:
- 1 cup dried chickpeas (Do not use canned chickpeas, as the moisture content is too high.)
- 1/2 large onion, roughly chopped
- 2-3 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (adjust according to taste)
- 1/2 teaspoon baking soda
- 1 tablespoon lemon juice
- 1-2 tablespoons all-purpose flour (or chickpea flour for a gluten-free version)
- Oil for frying (vegetable, canola, or sunflower oil works well)
Instructions:
- Soak the Chickpeas: Place the dried chickpeas in a large bowl and cover them with cold water. Allow to soak overnight or for at least 8-12 hours. They will double in size as they soak, so make sure there’s enough water to cover them by several inches.
Prepare the Falafel Mixture:
- Once soaked, drain the chickpeas and add them to a food processor along with the chopped onions, minced garlic, parsley, cilantro, salt, pepper, cumin, coriander, cayenne, and lemon juice.
- Pulse the mixture until it’s finely ground but not pureed. You want a texture that will hold together when formed into balls or patties.
- Transfer the mixture to a bowl, sprinkle the baking soda and flour over it, and mix until combined. Allow the mixture to rest for 15-30 minutes.
- Shape the Falafel: With damp hands, form the falafel mixture into small balls or slightly flattened patties about the size of a walnut.
Fry the Falafel:
- Heat about 3 inches of oil in a deep pot or wok to 350°F (175°C). Carefully drop the falafel balls into the hot oil, cooking them in batches to avoid overcrowding.
- Fry for about 4 to 5 minutes or until the Falafel turns a deep golden brown. Use a slotted spoon to remove the Falafel and drain them on paper towels.
Tips for Perfect Falafel:
- Soaking Chickpeas: It’s crucial to use dried chickpeas that have been soaked but not cooked. Canned chickpeas will result in a mushy mixture that doesn’t hold together when frying.
- Texturing: The key is to achieve the right texture. The mixture should neither be too smooth nor too coarse. If it’s too wet, add a bit more flour to help bind the ingredients.
- Frying Temperature: Maintaining the correct oil temperature is important to ensure the Falafel is crispy on the outside and cooked through on the inside without becoming greasy.
- Serving: For an authentic Middle Eastern experience, serve your Falafel hot with a side of tahini sauce, wrapped in a pita with veggies, or as part of a mezze platter.
Ingredients Substitutes
Creating the perfect Falafel can be a fun culinary adventure. Part of the joy comes from experimenting with various ingredients to suit your taste, dietary needs, or what you have available in your pantry.
Chickpeas:
Primary Ingredient: Dried chickpeas are ideal for traditional Falafel, providing the right texture and flavor.
Substitutes:
- Fava Beans: Equal parts of dried fava beans can be used as a direct substitute for chickpeas. This is actually closer to the original Egyptian version of Falafel, known as “ta’amiya.”
- Canned Chickpeas: If you’re in a pinch, canned chickpeas can be used, but they should be drained and patted dry very well. Because canned chickpeas are softer, you might need to adjust the amount of binding agents (like flour) to achieve the right consistency.
Fresh Herbs (Parsley and Cilantro):
Primary Ingredients: Fresh parsley and cilantro add a vibrant, herby flavor to Falafel.
Substitutes:
- Dried Herbs: If fresh parsley or cilantro is not available, use about 1/3 the amount of dried. However, the fresh flavor will be less pronounced.
- Alternative Fresh Herbs: If you have fresh mint or dill on hand, these can also provide a lively taste. Experiment with the ratios to suit your palate.
Flour (for Binding):
Primary Ingredient: All-purpose flour helps bind the ingredients together.
Substitutes:
- Chickpea Flour: For a gluten-free option, chickpea flour works wonderfully and adds an extra layer of chickpea flavor.
- Breadcrumbs: Fine breadcrumbs can also help bind the mixture well if you’re out of flour.
- Ground Flaxseed: A healthy, gluten-free alternative that binds well when mixed with a bit of water to create a “flax egg.”
Spices (Cumin, Coriander, and Cayenne):
Primary Ingredients: These spices provide much of the characteristic falafel flavor.
Substitutes:
- Garam Masala: If you’re missing some of these spices, a small amount of garam masala can impart a rich, warm flavor profile that’s surprisingly compatible.
- Turmeric: A pinch of turmeric can offer beautiful color and a mild taste, especially if coriander is unavailable.
- Chili Powder: If you don’t have cayenne pepper, a dash of chili powder can give the Falafel a spicy kick. Adjust the amount based on your preference for heat.
Lemon Juice:
Primary Ingredient: Adds a slight tanginess to the falafel mix.
Substitutes:
- Vinegar: If lemon isn’t available, a bit of white or apple cider vinegar can mimic the acidic component. Use sparingly to avoid overpowering the other flavors.
Baking Soda:
Primary Ingredient: Helps lighten the texture slightly.
Substitutes:
- Baking Powder: If you’re out of baking soda, you can use double the amount of baking powder as a leavening substitute.
Final Thoughts
Exploring these substitutes allows for a degree of customization and creativity in your cooking, ensuring that you can still enjoy making and eating Falafel, regardless of dietary restrictions or missing ingredients.
More Recipes:
Ingredients
- 1 cup dried chickpeas
- 1/2 large onion, roughly chopped
- 2-3 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon baking soda
- 1 tablespoon lemon juice
- 1-2 tablespoons all-purpose flour
- Oil for frying
Instructions
- Soak the Chickpeas: Place the dried chickpeas in a large bowl and cover them with cold water. Allow to soak overnight or for at least 8-12 hours. They will double in size as they soak, so make sure there’s enough water to cover them by several inches.
Prepare the Falafel Mixture:
- Once soaked, drain the chickpeas and add them to a food processor along with the chopped onions, minced garlic, parsley, cilantro, salt, pepper, cumin, coriander, cayenne, and lemon juice.
- Pulse the mixture until it's finely ground but not pureed. You want a texture that will hold together when formed into balls or patties.
- Transfer the mixture to a bowl, sprinkle the baking soda and flour over it, and mix until combined. Allow the mixture to rest for 15-30 minutes.
- Shape the Falafel: With damp hands, form the falafel mixture into small balls or slightly flattened patties about the size of a walnut.
Fry the Falafel:
- Heat about 3 inches of oil in a deep pot or wok to 350°F (175°C). Carefully drop the falafel balls into the hot oil, cooking them in batches to avoid overcrowding.
- Fry for about 4 to 5 minutes or until the Falafel turns a deep golden brown. Use a slotted spoon to remove the Falafel and drain them on paper towels.
