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Mediterranean Falafel

dedemed's picture
Falafel (Arabic: فلافل‎ falaafil (help·info), Hebrew: פָלָאפֶל‎; also known in Egypt and Sudan as ta'meya, Arabic طعمية), is a fried ball or patty made from spiced fava beans and/or chickpeas. It is a popular form of fast food in the Middle East, where it is also served as a mezze (snack or tapas). The word "falafel" is the plural of the Arabic word فلفل (filfil), meaning pepper.[1] Variant spellings in English include felafel and filafil.
Ingredients
  Chickpeas 1 Cup (16 tbs), soaked
  Fava beans 1 Cup (16 tbs), soaked
  Cilantro 1 1⁄2 Cup (24 tbs)
  Parsley 1⁄2 Cup (8 tbs)
  White onion/Yellow onion 1 Large, cut into 4
  Garlic 8 Clove (40 gm)
  Ground coriander 2 Tablespoon
  Ground cumin 1 Tablespoon
  Cayenne pepper 1⁄2 Teaspoon, ground (Optional)
  Bread crumbs 1⁄2 Cup (8 tbs)
  Flour 3 Tablespoon
  Baking powder 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 3 Teaspoon (to taste)
  Vegetable oil 2 Cup (32 tbs) (deep frying)
Directions

GETTING READY
1. Soak the chickpeas and fava beans in water overnight and drain.
2. Prepare the other ingredients according to the list.

MAKING
3. In a food processor, blend coarsely chickpeas and fava beans separately and transfer them into a large bowl.
4. In the processor, put cilantro, parsley, onion and blend till smooth paste.
5. Halfway during the blending add garlic cloves and continue blending till smooth.
6. Transfer it into the bowl with the peas and mix well till well combined.
7. Add coriander powder, cumin, cayenne pepper, bread crumbs and salt and mix till incorporated.
8. Put baking soda and baking powder and continue mixing till combined. If the dough is crumbly add flour and mix well. Allow to sit for 10 minutes.
9. Meanwhile heat vegetable oil in a deep pan to medium heat.
10. Shape the falafel using either the falafel scoop or 2 spoons. Put it into the oil carefully.
11. Fry till it turns light golden brown and transfer onto a paper towel to drain off excess oil.

SERVNG
12. In a serving platter, serve the falafel fresh as a sandwich or with tahini sauce as dip.

TIPS
Always make falafel right before serving to retain its fluffiness.

Falafel dough can be frozen for a month, but do not add baking powder and baking soda.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
Mediterranean
Cuisine: 
Appetizer
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
8
Story
Falafel is usually served as a sandwich wrapped in pita bread, and outside the Middle East, the term "falafel" commonly refers to this sandwich—falafel in a pita is typical street food or fast food. Along with the falafel balls, which may be crushed onto the bread or added whole, topping variations are usually included. Falafel balls may also be eaten alone as a snack or served as part of a mezze. During Ramadan they are sometimes eaten as part of an iftar, the meal which breaks the daily fast after sunset.
Falafel is a great way to get your proteins without the meat. Here is an wonderful video that shows how this flavorful dish can be made with ground chickpeas and fava beans. The chef offers great serving ideas in this video. Try out this recipe, it is healthy, flavorful and satisfying too.

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5 Comments

foododido's picture
The recipe looked yummy. I imagine it having on my cottage coutyard facing to the beautiful blue sea. What sauce do you recommend to have with Falafel.
aparna.priya's picture
Hey Dedemed! this falafel recipe looks very tempting. However, I feel that it is a time taking recipe, isn't it? Also, I am waiting for some Middle East desserts from you...hope you would post them soon...:))
perceptiveeye's picture
Hello, how are you? I visited your site and I must say you have very good collections! Also, I like the way you explain each n every single step in preparation...keep posting !!
Khadija A's picture
Hey Dedemed, I have been really into cooking Mediterranean food lately. I have ate falafels many times before. I think these are a bit too green on the inside. The recipe is amazing, and you cook very well. I dont mean to critize, but its just that i have ate many of them.... I am close to the middle eastern decent, And i have never seen them SO green. In order to make it not so greeny, should one just put less of the cilantro and parsley? please let me know!
Anonymous's picture
I am looking for recipe for hot red sauce that I eat when I go Eat falafel. If you can tell us, how to make that.