Arabic Falafel

FALAFEL RECIPE

If you are already a falafel fan, you are going to love this one, and if it is something you haven’t tried yet I hope this recipe inspires you to!

These falafel balls are just as they should be –  a nice crispy exterior, a fluffy and flavourful inside, not too moist and not too dry.😊

WHAT IS FALAFEL?

Traditional falafel is made from ground chickpeas , herbs and spices. The mixture is then formed into balls or patties and deep fried for a texture that’s crispy on the outside and soft on the inside, sort of like a fritter. It’s a classic Middle Eastern and Mediterranean recipe that’s enjoyed as street food Only use dried and soaked chickpeas, not canned chickpeas in this recipe. Canned chickpeas will be too soft and wet and your falafel will not form properly.

• Onion: use white or red onion .

• Parsley and coriander : These two delicious herbs inject heaps of flavour into your falafel and turn the inside a beautiful

• Garlic: Use fresh garlic cloves .

• Green Chile Pepper (Serrano Pepper): A small pepper adds a kick of flavour and spice without over-powering the falafel. You can adjust this to more or less.

• Cumin, Salt and Black Pepper: These aromatic spices are used often in Middle Eastern cooking and have an earthy, spicy, assertive flavour you’ll love.

• Chickpea Flour: This helps to bind the mixture together and retain the shape while frying. (optional)

• Baking Soda: A key ingredient for helping to provide the fluffy inside texture of the falafel.

• Oil for Frying: use any cooking oil as it’s high-heat stable and my preferred cooking oil. But you could use vegetable oil as well 

   HOW TO MAKE FALAFEL DOUGH 

Add all the ingredients to a food processor.

Add the chickpeas, onion, parsley, fresh coriander , garlic, green pepper and spices to a food processor. I recommend roughly chopping up the onion, herbs and pepper before adding. Pulse the food processor but do not blended completely. The final mixture should resemble coarse sand.

• Transfer the mixture to a bowl. Then add the chickpea flour and baking soda, stir it together until it’s fully combined and cover with plastic wrap or a lid.

• Place the bowl in the fridge. Chill the falafel mixture for 30 minutes to 1 hour.

• After 1 hour wet your hands and prepare small sized balls. if the dough is sticking to hands then add a tbsp more of maida and mix well.

• deep fry the balls in hot oil.

• also stir occasionally, keeping the flame on medium.

• once the falafel turns golden brown, drain off on to the kitchen paper.

• finally, serve falafel hot with hummus or sauce of your choice.