How to prepare falafel

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Ingredients:

  • 1 cup dried chickpeassoaked overnight (don’t use canned chickpeas).
  • 1/2 cup onionroughly chopped.
  • 1 cup parsleyroughly chopped (about a one large bunch).
  • 1 cup cilantroroughly chopped (about a one large bunch).
  • 1 small green chile pepperserrano or jalapeno pepper.
  • 3 garlic cloves.
  • 1 tsp cumin.
  • 1 tsp salt.
  • 1/2 tsp cardamom.
  • 1/4 tsp black pepper.
  • 2 tbsp chickpea flour.
  • 1/2 tsp baking soda.
  • Avocado oil for frying.

The exterior of a falafel is fried to a crisp, while the interior remains chewy. Falafel are typically served as an appetizer. They are prepared according to a time-honored Middle Eastern recipe, they are by nature free of animal products, and they work exceptionally well as a topping for salads as well as in wraps, pita, or sandwiches.

To get started, you will need one cup of dried chickpeas. It is essential that you use dried chickpeas in this recipe and not canned chickpeas because canned chickpeas are too soft and wet, and your falafel will not form properly if you use them. Dried chickpeas are available at most grocery stores and health food stores.

You will need to soak your chickpeas for at least eight to twelve hours, and fortunately, this can be done over night with little effort. Simply place them in a large bowl and pour enough water over them to cover them by two to three inches. Keep in mind that the chickpeas will almost certainly triple in size, so ensure that the bowl contains a sufficient amount of water.

The following morning, you will discover how much your chickpeas have grown overnight, and the water may have a slightly yellowish tint to it. That shouldn’t be a problem; simply transfer the chickpeas to your food processor after they have been drained and rinsed.

You should start by dicing up approximately half a cup of yellow onion, and then proceed to roughly chop this. Even though the food processor is going to do most of the work, it is still beneficial to do a little bit of chopping before hand so that the texture stays the same.

Take a large bunch of parsley and chop it up in a rough fashion. If you want to double check, it should equal approximately one cup when lightly packed, and you can then add it to your food processor. After that, add cilantro, and you want to make sure that there is an equal amount of cilantro and parsley in the dish. First, chop your cilantro leaves into roughly bite-sized pieces and then add them to your food processor. Next, chop up a small jalapeno pepper and add it to the mix. You don’t want to use an excessive amount of pepper; you want to use just enough so that the falafel gets a kick of flavor without being overpowered by it. The inside of the pepper should have its seeds and membrane removed before being cut into small pieces and added to the food processor.

Falafel

Following that, we’ll add three cloves of garlic, and if you want the flavor to be as robust as possible, use fresh garlic rather than garlic powder. Again, the amount of garlic can be adjusted to suit your preferences at any time. So, just peel the garlic cloves and toss them into the food processor as well. Now it’s time to add a few spices that are commonly used in the cuisine of the Middle East. These include one teaspoon of cumin, one teaspoon of salt, half a teaspoon of cardamom, and a quarter teaspoon of black pepper. Mix everything together and serve.

After placing all of the ingredients into your food processor, place the lid on top, and proceed to pulse the machine several times while periodically scraping down the sides. You should, after doing this for a minute or two, have a mixture that still has a little bit of texture to it but also resembles coarse sand. This should be the case after you have blended the ingredients together. After transferring the mixture for the falafel dough into a mixing bowl, add two tablespoons of chickpea flour and a half teaspoon of baking soda to the bowl. Mix well. These components contribute to the overall consistency of the falafel, helping to ensure that it is nice and fluffy on the inside.

Cover the bowl, place the mixture inside, and place it in the refrigerator for anywhere from 30 minutes to an hour so that it can chill and all of the flavors can combine. After it has been chilled, you can start scooping it up. Employing a cookie scoop of medium size, transfer the mixture to your hands, and roll it into balls using your hands. The ball should stay together, but due to the fact that it is somewhat fragile, you should handle it with care.

Repeat this process until all of the dough has been used up, and then simply place the uncooked falafel on a plate when you are finished. You can also do this by hand if you want the patties to have a flatter, more rectangular shape. Before beginning to shape the falafel, it is helpful to consider how you intend to serve them. Since the flatter shape is ideal for serving in pita or sandwiches, you should think about how you will serve them before beginning to shape them. When it comes to preparing falafel, I’ll demonstrate three different approaches for you to choose from.

The first option is deep frying, which is the technique that is utilized the most frequently in restaurants despite the fact that it requires the most oil. And with regard to the oil, I’m making use of avocado oil because it can withstand high temperatures, but you could just as easily replace it with a vegetable oil. The oil should be heated over a medium flame until it reaches a temperature of 350 degrees Fahrenheit. Some websites suggest cooking the falafel at 375 degrees Fahrenheit, but I found that doing so resulted in a much darker exterior on the falafel, and I much prefer an exterior that is more golden and crispy. Once your oil has reached the desired temperature, place your falafel balls in the oil in a careful manner and allow them to cook for about a minute. Cooking them in batches of six to eight at a time allows me to check on them more frequently and ensure that they do not become overly charred. I do this by using a skimmer to stir them around and glancing in the direction of the pot to ensure that they are not overly browned. Once they have reached the desired golden color, we transfer them to a plate that has been lined with paper towels and begin the process again.

The second method is to pan-fry the falafel, which is a fantastic method because it requires significantly less oil. It only takes a few tablespoons of oil to coat the bottom of a pan, and for this purpose, I recommend using cast iron. When you drop the first falafel into the pan, the oil should start to sizzle and should be heated to a medium-high temperature. Prepare the falafel in a skillet over medium heat for two to three minutes per side, or until they reach a golden brown color. After that, move them to a plate that has been lined with paper towels.

Our final recommendation is to bake the falafel, and before you begin, your oven should be preheated to 425 degrees Fahrenheit. Take a baking sheet and coat it with oil in one of two ways: spray it or lightly brush it on. After that, place your falafel in the pan and use a brush to lightly coat the top sides of each piece. They need to be baked in the oven for about 25 to 30 minutes, and they need to be flipped halfway through the cooking process. When they are finished, the results should be exactly the same as those obtained using the other methods.

It is best to consume falafel while they are still warm and while the exterior is still nice and crisp. If you cut one open, you’ll be able to see that gorgeous, vibrant green color; however, I must warn you that they are extremely addictive. You have to top your falafel with tahini sauce, which is a requirement. It should be flavorful and creamy.

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