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Crispy and Delicious Falafel Recipe | A Flavorful Middle East Delight

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Ingredients for Falafel Recipe

  • 1 cup dried chickpeas (or canned, drained and rinsed)
  • 1 small onion, roughly chopped
  • 3-4 garlic cloves for Falafel Recipe
  • 1 cup fresh parsley leaves
  • 1 cup fresh cilantro leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon baking soda for Falafel Recipe
  • 2 tablespoons all-purpose flour or chickpea flour
  • Salt and pepper to taste
  • Vegetable oil for frying (if deep-frying)

Instructions for Falafel Recipe

1/ If using dried chickpeas, soak them in water overnight. Drain and rinse them the next day before using. If using canned chickpeas, skip this step.

2/ In a food processor add the soaked or canned chickpeas, chopped onion garlic cloves parsley cilantro ground cumin ground coriander baking soda and a pinch of salt and pepper.

3/ Pulse the mixture until it forms a coarse paste. You may need to scrape down the sides of the food processor a few times to ensure everything is well combined.

4/ Transfer the mixture to a bowl and add the flour. Mix well until the flour is fully incorporated. The mixture should be sticky and able to hold its shape.

5/ Cover the bowl with plastic wrap and refrigerate for at least 1 hour. Chilling the mixture makes it easier to shape the falafel.

6/ Once the mixture has chilled, shape it into small round patties or balls about 1 to 1.5 inches in diameter.

7/ If you’re deep-frying the falafel, heat vegetable oil in a deep pan or pot to 350°F (175°C). Fry the falafel in batches for about 3-4 minutes or until they turn golden brown. Remove with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

8/ If you prefer a healthier option, you can also bake the falafel. Preheat your oven to 375°F (190°C). Brush the falafel with oil and bake on a parchment lined baking sheet for about 25-30 minutes flipping them halfway through until they are golden and crispy.

Serving Falafel Recipe

Serve the falafel with pita bread, hummus, tahini sauce, and fresh veggies like lettuce tomatoes and cucumbers.

Enjoy your delicious homemade falafel recipe as a scrumptious and satisfying vegetarian dish!

Tips and Tricks to Make the Best Falafel Recipe

delicious-falafel-recipe-middle-east-delight
  1. Use Dried Chickpeas: For the best texture, use dried chickpeas instead of canned ones. Soak them overnight for a smooth and fluffy falafel.
  2. Fresh Herbs: Fresh parsley and cilantro are essential for authentic falafel flavor. Don’t substitute with dried herbs.
  3. Aromatics: Use plenty of garlic and a small amount of onion to enhance the falafel’s taste.
  4. Avoid Over-Processing: Pulse the ingredients in the food processor just until a coarse mixture forms. Over-processing can lead to a mushy texture.
  5. Check Consistency: The falafel mixture should be sticky and hold its shape when formed into balls or patties. If it’s too dry, add a bit of water or lemon juice; if too wet, add more flour.
  6. Chill the Mixture: Refrigerate the falafel mixture for at least an hour before shaping. This helps the falafel hold their form during frying.
  7. Experiment with Spices: Don’t be afraid to adjust the spice blend to your liking. You can add a pinch of cayenne pepper or other spices for extra heat.
  8. Maintain Oil Temperature: If deep-frying, ensure the oil is heated to 350°F (175°C). This prevents the falafel from becoming greasy.
  9. Test a Sample: Before frying an entire batch, fry one falafel first to check if it holds its shape and if the seasoning is to your taste.
  10. Baking Option: For a healthier option, you can bake the falafel in the oven with a light brushing of oil.
  11. Serve Fresh: Falafel is best enjoyed fresh, either warm from frying or right out of the oven.
  12. Toppings and Sauces: Serve falafel with traditional accompaniments like tahini sauce, hummus, tabbouleh, and fresh vegetables for a complete and flavorful meal.
  13. Falafel Size: Make smaller-sized falafel for easier frying and a crispier texture.
  14. Double Fry: For extra crispy falafel, you can double fry them. Fry once to cook the interior, then fry a second time just before serving to achieve a golden and crispy exterior.
  15. Freeze for Later: If you have leftover falafel mixture, you can freeze it for future use. Simply shape the mixture into balls or patties and freeze on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container.

Enjoy the home made delicious Falafel Recipe

Nutrition Facts

The nutrition facts for homemade falafel can vary depending on the specific recipe, ingredients used, and portion size. Here’s a general estimate of the nutrition content for a typical homemade falafel Recipe

Serving Size: 3-4 falafel patties (approximately 100-150 grams)

Calories

  • Calories per serving: Approximately 250-350 calories

Macronutrients

  • Protein: Approximately 8-12 grams
  • Carbohydrates: Approximately 20-25 grams
  • Dietary Fiber: Approximately 4-6 grams
  • Sugars: Approximately 2-4 grams
  • Fat: Approximately 15-20 grams
  • Saturated Fat: Approximately 2-3 grams

Vitamins and Minerals

  • Sodium: Approximately 300-400 milligrams
  • Potassium: Approximately 300-400 milligrams
  • Calcium: Approximately 20-40 milligrams
  • Iron: Approximately 2-3 milligrams

Please note that these values are approximate and can vary based on the specific ingredients used in the falafel mixture and the cooking method. The primary ingredients in falafel are chickpeas (or fava beans), herbs, spices, and sometimes a small amount of flour or other binders. The values can also be affected by the amount of oil used for frying or baking.

If you have a specific falafel recipe you’d like to calculate the nutrition facts for, it’s best to use a nutrition calculator or consult a registered dietitian for a more accurate assessment based on your exact ingredients and portion sizes. Homemade falafel can be a nutritious choice, especially when baked or air-fried with minimal oil and served with healthy accompaniments like vegetables and whole-grain pita bread.



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