Crispy, flavorful falafels: A simple recipe to savor at home
Are you looking for a recipe for patties that will surprise you with both taste and ease of preparation? Falafels, those small, crispy chickpea balls, are the perfect choice for anyone who values plant-based cuisine and oriental flavors. Learn how simple it is to prepare these delicious patties that will disappear from the plate in no time!
Falafels are a true culinary delight—crispy on the outside, soft on the inside, and bursting with aromatic spices. These meatless patties, popular in the Middle East, have captured the hearts of food lovers worldwide. They can be served in pita, wraps, salads, or simply as a snack with your favorite sauce. How do you make the perfect falafels at home? We’ll guide you through achieving the ideal texture and flavor!
Falafels - crispy on the outside, soft on the inside
Preparing perfect falafels requires some practice, but the results are well worth it. The key to success is properly soaking the chickpeas, thoroughly grinding the ingredients, and forming patties of the right size. Frying in deep oil makes the falafels crispy on the outside and soft on the inside, making them incredibly appetizing. Served with hummus, tzatziki sauce, or natural yogurt with harissa, they are a true feast for the palate.
Ingredients for falafels (25-30 pieces):
- 7 oz dried chickpeas
- 2 cloves of garlic
- 1 small onion, chopped
- 2 tablespoons chopped fresh cilantro, parsley, or mint
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried mint (can be mint tea)
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon baking soda
- 2 tablespoons chickpea flour or wheat flour
- Oil for deep frying
How to prepare perfect falafels?
1. Soak the chickpeas
Do not use canned chickpeas—they are too soft, and the falafels may fall apart. Cover the dried chickpeas with cold water and let them sit for at least 12 hours, preferably overnight. Then drain them thoroughly and dry them on a paper towel.
2. Prepare the mixture
In a food processor, combine the soaked chickpeas, garlic, onion, chopped herbs, and spices. Add baking soda and flour. Blend on high speed for 2-4 minutes until the mixture is uniform and slightly sticky. If it's too dry, add a bit of water.
3. Chill the mixture
Cover the bowl with plastic wrap and place it in the refrigerator for at least an hour. This allows the mixture to "set," making the falafels easier to form and helping them hold their shape during frying.
4. Shape the falafels
If you have a special falafel mold, use it to shape the perfect patties. If not, wet your hands with water and form balls about the size of a walnut. This prevents the mixture from sticking to your hands.
5. Frying
Pour a generous amount of oil into a pot or deep pan—the layer should be about 1-2 inches deep. Heat the oil to about 350°F (you can check by dropping a small piece of the mixture in—if it starts frying immediately, the oil is ready).
Fry the falafels in batches for 2-3 minutes on each side until they become golden and crispy. Do not add too many at once, as they will lower the oil temperature and fry unevenly.
Remove the cooked falafels with a slotted spoon and place them on a plate lined with a paper towel to drain excess oil.
Falafels are a great alternative to meat patties—healthy, aromatic, and filling. Preparing them is not complicated, but it's important to remember a few key principles: use dried chickpeas, blend the mixture smoothly, chill it before forming, and fry in well-heated oil.
