The Best Homemade Falafel
One of the advantages of traveling the world is that you can try the same food in many different places and many different versions like I did.
I’ve eaten Falafel in a couple of places in the world and as surprising as it sounds the best I liked was in Amsterdam.
Now I won’t brag but I make amazing if not The Best ! Homemade Falafel. Really, try it.
The Best Homemade Falafel
Author: Veena Azmanov - A Homemade Chef
Recipe type: Lunch
Cuisine: Middle Eastern
Serves: serves 4
Serves 3 to 4 persons
For the Falafel
- 2 cups soaked chickpeas (see note below)
- ½ cup chopped onions
- 1 large clove garlic chopped
- 1 cup chopped Cilantro
- ½ cup chopped Parsley
- ¼ tsp Baking soda
- 1 tsp Cumin
- ½ tsp Paprika
- 1 tbsp lemon juice
- 1 tbsp sesame seeds
- 1 tbsp dry bread crumbs
- Salt and pepper to taste
- Canola oil for deep frying
For the Chicpeas.
- Note: take one cup of dried chick peas, place them in a bowl and fill it with water. The water should be about 3 to 4 times the amount of the chickpeas. Let soak for about 6 to 8 hours until double in volume. Drain and use as directed above.
For the Falafel (step by step pictures below)
- Chop the leaves and onions roughly as you will be putting them into the food processor.
- Process the chick peas along with the cilantro, parsley and onion until coarse.
- The texture is an important factor here -
- Too coarse and you won't be able to form a ball.
- A paste will make a smooth ball but have no texture or crunch to your Falafel.
- So process until you can mold the mixture into a ball with your hands.
- Add in the spices, sesame seeds and bread crumbs.
- Give it a good mix. Add in the lemon juice, salt and pepper.
- Your Falafel mixture is ready to be deep fried.
- You can roll them into balls and bake them at 180 C/ 360 F for about 20 to 25 minutes.
- BUT, I'm going to make these the traditional method and that's deep fry.
- In the mean time, have a pot with oil heating on medium heat about 325F.
- In the middle east we get this small instrument that helps make the Falafel. In fact the next time you go eat falafel take a look at the guy making it. You can see it below in the progress pictures. This device ensures the Falafel are all the same size.
- All you do is hold down the little pin with your thumb - fill the top mold, once full hold over the hot oil and release the pin. The Falafel should drop down into the oil.
- Anyway, Until now I formed the balls by hand. You could also use two spoons.
- Personally I prefer to make medium golf size balls and then drop them in the oil. (watch the hot oil can splash on your fingers)
- Fry all the Falafel balls in medium hot oil about for about 5 to 6 minutes.
- The Chickpeas are raw not cooked so ensure the oil is medium not too hot or they will brown too quickly on the outside leaving an uncooked center on the inside.
- Drain on a paper towel.
- Falafel are best serves with Pita bread and Tahina with a simple cucumber and tomato salad.
- I showed you how to make Tahina in my previous post on - Chicken Shawarma Pita Pockets.
I showed you how to make Tahina in my previous post on – Chicken Shawarma Pita Pockets.