Fried and Baked Falafel
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Falafel is a tasty snack originating in the middle east, particularly popular in places like Egypt and Israel. These deep fried balls of chickpeas have a delicious crisp outer layer and spices contribute to a richly-flavored inside. You can serve it on its own, or with a pita and tahini or hummus. If you're looking to make it from scratch, here are the ingredients you'll need:
- dried chickpeas (1 cup) - flour (4 tablespoons) - garlic cloves (2, chopped) - single large onion, chopped - cumin seeds (1 teaspoon) - coriander (1 teaspoon) - fresh parsley (3 tablespoons, chopped) - salt and pepper, to taste - oil First you want to fill a bowl with the dried chickpeas and then fill with cold water so that it covers the chickpeas. Let the chickpeas soak overnight. Once that is done, drain and pour into a pot of water. Boil for 5 minutes in the pot. Drop the heat and have the chickpeas simmer for around an hour. Strain the chickpeas and let them cool off for 15 minutes. |
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Now take a large pot and add oil so that it covers the bottom of the pot up to 2 inches. Heat the pot to 350 degrees. In a medium sized bowl add the cooked chickpeas, flour, garlic, onion, coriander, cumin, parsley, pepper and salt. Use a fork to mash the chickpeas and mix all these ingredients together in the bowl. You're looking to create a paste with all the ingredients thoroughly mixed together.
Build falafel balls from the paste and add carefully to the oil in the pot. You're going to fry them for about 6 minutes or until they are browned nicely, then drain and serve.
If you're interested in a baked option for falafel, we have you covered there as well. You'll still experience some crunch on the outside and delicious spicy taste on the inside like you would for regular falafel. Here are the ingredients you'll want to grab:
- drained can of chickpeas (15+ ounces)
- all-purpose flour (2 tablespoons)
- baking powder (half teaspoon)
- garlic cloves, chopped (2)
- chopped fresh parsley (1 tablespoon)
- single small onion, chopped
- cumin (1 teaspoon)
- coriander (1 teaspoon)
- pepper and salt, to taste
Preheat the oven to 350 degrees and coat a low baking dish in oil, preferably olive oil. Use a fork, mortar, or food processor (mortar or food processor is probably best) to mash up and mix together the chickpeas, garlic, and onion. Add the rest of your ingredients and keep mixing. You'll want everything to have a consistency that is thick and pasty.
Form falafel-size balls from the paste and place them on the baking dish. Place in oven and bake for 15 to 20 minutes, until you get a nice golden brown color on the falafel. Be careful not to overcook or burn. Turn once during cooking.
If you are making the falafel ahead of time and don't plan to serve right away, let the falafel cool all the way down then place the baking sheet with the falafel on it in the freezer for around an hour. Put the falafel in a bag designed for the freezer and put back in the freezer. This will safely keep for several months.
Build falafel balls from the paste and add carefully to the oil in the pot. You're going to fry them for about 6 minutes or until they are browned nicely, then drain and serve.
If you're interested in a baked option for falafel, we have you covered there as well. You'll still experience some crunch on the outside and delicious spicy taste on the inside like you would for regular falafel. Here are the ingredients you'll want to grab:
- drained can of chickpeas (15+ ounces)
- all-purpose flour (2 tablespoons)
- baking powder (half teaspoon)
- garlic cloves, chopped (2)
- chopped fresh parsley (1 tablespoon)
- single small onion, chopped
- cumin (1 teaspoon)
- coriander (1 teaspoon)
- pepper and salt, to taste
Preheat the oven to 350 degrees and coat a low baking dish in oil, preferably olive oil. Use a fork, mortar, or food processor (mortar or food processor is probably best) to mash up and mix together the chickpeas, garlic, and onion. Add the rest of your ingredients and keep mixing. You'll want everything to have a consistency that is thick and pasty.
Form falafel-size balls from the paste and place them on the baking dish. Place in oven and bake for 15 to 20 minutes, until you get a nice golden brown color on the falafel. Be careful not to overcook or burn. Turn once during cooking.
If you are making the falafel ahead of time and don't plan to serve right away, let the falafel cool all the way down then place the baking sheet with the falafel on it in the freezer for around an hour. Put the falafel in a bag designed for the freezer and put back in the freezer. This will safely keep for several months.