Crispy Falafel Every Single Time My Food Story

on Mar 10, 2022, Updated May 11, 2022 Falafels were my gateway to Middle Eastern food. I wasn’t prepared for what a flavour bomb these fried balls are. Falafel’s best friends: Hummus, Pita, Chickpea Salad. Make these together for an amazing Middle Eastern spread! Packed with a bunch of herbs and aromatic spices, falafels are easily one of my all-time favourite foods now. Most people don’t know how easy they are to make at home and you can control the flavours too.

Deep Fried Balls of Flavour

You only need a handful of ingredients and the humble chickpeas or chana to make this amazing recipe!

Bursting with flavour and really aromaticWith just a little prep, this dish is fast and easyNaturally vegan and vegetarianCan be made ahead and easily stored in the freezer to be fried as needed Makes for a great snack or side dish and can be served with a variety of dips like hummus or my Lebanese pecan red pepper dipThis dish is overall high in fibre and proteinFresh herbs and spices add a bold, authentic flavour to this dish

Here are the ingredients you need

Chickpeas: Only use dried chickpeas that are soaked in water for at least 12 hours and up to 24 hours. Canned chickpeas do not work because they are precooked and too mushy to hold shapeOnion and garlic: Add a punch of flavour to every bite. While the traditional recipe uses yellow onions for a stronger flavour, red or white variants work just fine too.Herbs: I have used coriander and mint leaves to make the falafel more flavourful and give it that beautiful green colour. Traditional recipes use parsley as the main herb, but I have replaced it with what’s easily available in India.Spices: Cumin powder and green chillies are added to this recipe for flavour and heat.Baking powder: Just a tiny bit helps make the falafel truly soft and fluffy from the inside.All-purpose flour: Used as a binding agent and helps falafel retain its shape while frying.Sesame seeds: Nuttiness and texture

How to make Falafel

Once ready, transfer to a refrigerator and chill for 30-60 minutes.
Use this mixture to make 20-22 lemon sized balls. Lightly flatten it by pressing each ball in between your palms.
Heat oil in a kadai or frying pan over medium heat. Allow the oil to heat up (360F/180C). Drop in the falafel balls one at a time and fry it over medium heat for 5-7 minutes. Do not crowd the pan, ensure there is some space left. Do the frying in batches if necessary.
Using a skimmer turn the falafel halfway through to ensure it cooks evenly. Once it is golden brown, turn off heat and remove the falafel and transfer onto a tissue-lined plate. Serve hot with hummus and pita!

Serving Falafel

I usually serve this either as a snack with some hummus, tahini sauce or my garlicky yogurt party dip. But there are so many ways you can eat this one. Make a quick falafel wrap by adding these to pita bread with pickled veggies and hummus or serve them as a salad with greens, cucumbers, onions and tomatoes – trust me, it works! Who would have thought making the crispiest and yummiest falafels at home would be this easy? While these taste incredible as a starter with a side of hummus and veggies, you can even add them to your shawarma, salads or sandwiches for a fun twist!