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Falafel from scratch (Mediterranean
chickpea patties)
| I'll tell you what you can
put there :
|
Click to enlarge
Most people don't bother to make falafel from scratch, but the taste
is sooo much better! This recipe serves 4-5 people (about 20
balls). |
I'll tell you what you can do
:
While
falafel
is quick to make by buying the
mix (see my recipe) from your local
supermarket, a fresh falafel is a whole lot better. It's
also healthier because it contains fresh vegetables and
a lot less salt than the mix.
This is an authentic Israeli falafel recipe. Enjoy!
First, soak the chickpeas (aka garbanzo
beans) in plenty of water overnight. If you haven't got
the time, use canned chickpeas (for this recipe one 15-oz
can, drained, should do). In a food processor, finely chop
the onions, garlic, parsley and cilantro. If your food
processor is large, you can then add the chickpeas as
well. Otherwise, mash the chickpeas up in a large bowl
and then throw in the onion/herb mixture. Add your spices:
about 2 teaspoons of cumin, 1 teaspoon of salt, and 1 teaspoon
of coriander. I like to throw in a little hot pepper too
when my wife isn't looking! Finally, mix in the flour and
baking powder, which will make the mix into more of a dough.
Cover and place in the refrigerator for at least 2 hours.
Click to enlarge
After waiting patiently for at least
two hours (it's important!), remove the falafel mix from
the refrigerator. In a large pot, heat up vegetable oil
for frying, careful not to let it smoke too much. To form
the falafel balls, I use two spoons and gently slip them
into the oil one by one. It takes just a couple of minutes
to deep fry each side. Remove onto some paper towels.
When
you're done eat your falafel with some homemade
hummus or
with tahini sauce. And why not? Pepperocinis and pickles
too!
|
Falafel
Tip
The most common problem people encounter when cooking falafel is
that the mixture falls apart as soon as it hits the hot oil.
This happens if you don't leave the mixture to sit covered
in the refrigerator for at least 2 hours prior to frying.
Also, your pot and oil must get very hot (but not smoking
of course). Your patience in these two aspects is rewarded
with falafel that is sooo good!
Cick here for a falafel from the box tune-up!
|
Best of luck, Moti
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New! Write a comment about this recipe:
Anj writes:
(21 Mar 2009, 17:38)
Dear Moti,
I have always wanted to attempt a falafel recipe as it is one of my
favorite foods. Yours worked PERFECTLY. I made it for a few of my friends
and everyone loved it. Then I made it again. And then again. It's been a
delicious week. Thanks Moti!
P.S. I put in a lot of hot pepper when no one was looking.
P.P.S. I tried it with and without baking powder. It still worked without
it, but they are fluffier if you add it in. Yummm!
Moti writes:
(17 Mar 2009, 00:44)
Dear Jon,
Yes, the chickpeas shouldn't be cooked (you're going to fry them later of
course!), but they certainly need to be soaked long enough to soften.
Jon writes:
(15 Mar 2009, 19:08)
Dear Moti,
I just want clarification. You do not mention cooking the chickpeas at all
after soaking them, am I to understand that they go into the food processor
raw?
Thanks,
Jon
Moti writes:
(12 Mar 2009, 07:01)
Dear Gene,
If your falafel is falling apart, even after waiting several hours, the
most likely culprit is that they are still too wet. (This is why people add
flour -- flour doesn't help it stay together as much as it helps dry it
out). My suggestions are:
1) Before placing in the fridge, make sure it's pretty dry and drain any
excess liquid
2)Leave it overnight next time
3) Add a bit more flour if it's still too wet.
4) When rolling the balls, play with the dough a bit longer to active the
gluten
Hopefully the combination of these things will help you!
Krista writes:
(12 Mar 2009, 01:15)
Dear Moti,
I make these all of time! When my sister was pregnant I knew she needed
wholesome food and made these constantly! Thank you so much for sharing
your wisdom and recipes with us
Gene writes:
(11 Mar 2009, 06:57)
Dear Moti,
I just tried making falafel for the second time (third, fourth, fifth). Day
one, balls fell apart in the oil. Day two, I found your website and the
comment about letting the balls sit for a while. By this time, they sat for
more than two hours. Tried again and they still fell apart. Day three, I
bought a thermometer to make sure the oil was hot enough. Still fell apart.
I followed a recipe that uses flour instead of baking powder. I used canola
oil which I let reach 350 degrees. I add just a single ball. It starts out
fine, but then when it really gets cooking, it falls apart within 30
seconds. I'm at a loss. I've asked around and no one I know has ever
attempted it. Any suggestions?
Moti writes:
(13 Feb 2009, 05:14)
Dear Renae,
Egg may help to bind the falafel, but it will change the taste and texture
considerably. The true way to make it bind is refrigeration! As for the
pan-fry -- it just won't work, sorry! I've tried. Best of luck! If you
discover something new, be sure to let me know!
Renae writes:
(11 Feb 2009, 03:05)
Dear Moti,
I have never cooked Falafel, and am testing different tips. I have heard
that egg with flour helps the Falafel bind really well. Also, I don't want
to fry them in a lot of oil - maybe just brown a couple minutes on each
side with cooking spray in the pan and/or a little oil, and then bake.
Will you please tell me what you think?
thank you!
gladys writes:
(02 Jan 2009, 11:13)
Dear Moti,
How do you do kubbe adoma? I did it once with beets but I don't remember
the rest. Could you please tell me how you do it. by the way I did the
kubbe Fried it was great. Thank you very much
HELSINKI writes:
(25 Dec 2008, 14:20)
Dear Moti,
YOU R THE BEST IRAKI ON EARTH
Moti writes:
(21 Oct 2008, 08:40)
Let me try and answer both of these last questions. First, you can
substitute baking soda for baking powder (divide the amount in half
though), or you can just leave it out of the recipe. The falafel will be
less springy though. As for cooker's question, falafel dough lasts just a
couple of days in the refrigerator. you may have better luck frying them
all up and freezing the balls instead.
sidney from australia writes:
(18 Oct 2008, 20:45)
Dear Moti,
Thank you for the wonderful falafel recipe...I am trying it right
now but i do'nt have baking powder (closest town is 60km away), can i make
without or substitute with something? cheers sid.
cooker writes:
(06 Oct 2008, 17:50)
Dear Moti,
This really sounds good, but i am been looking for a recipe to make my own
falafel mix in a large amount to be able to just mix it up when I want
it...does a recipe exist for this !?
Moti writes:
(14 Jun 2008, 16:46)
Sorry mg! It's baking powder. I've corrected it in the falafel recipe.
Enjoy!
mg writes:
(13 Jun 2008, 20:28)
Dear Moti, is it baking soda or baking powder? You say BP in the
ingredients but then BS in the receipe.
Gangsta writes:
(19 Apr 2008, 05:21)
Dear Moti,
I am going to try this. I love falafel.
AKA GANGSTA
Eva writes:
(28 Jan 2008, 12:47)
Dear Moti,
Thanks!
This is delicious!
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