Mediterranean food or Middle Eastern food is the new trend in food. Not only is that Mezze platter becoming a regular feature in most house parties, but it's now a trending diet too. But did you know that falafels existed long before hamburgers, pizza and French fries. This popular street food of Israel is definitely taking on the world fast food business. Its everywhere and most definitely a much healthier choice to make. So how could I stay behind. I had to take a shot at making it for myself. And guess what! You are not going to believe how amazingly easy it is to make.
Like most of my recipes shared earlier, this one too is a culmination of a lot of recipes and YouTube video's put together to make things simple in the kitchen. I just love simple cooking
I am sure you already know what a Falafel is but for those who are new to the Middle Eastern food trend. Falafel is a delicious ball of chickpea and herbs. Vegan and vegetarian, falafels are great in wraps, pitas, sandwiches, salads or just simple finger food (evening snack). Today, I'll share how to make both fried falafel and baked falafel. You choose your favourite!
1 cup dried chickpeas, soaked overnight (avoid using canned chickpeas)
1/2 cup onion, roughly chopped
1 cup parsley, roughly chopped
1 cup cilantro, roughly chopped
1 small green Chile pepper or simple 2 green chilli's,
Serrano or jalapeno pepper (good to have but not a must)
3 garlic cloves
1 tsp cumin
1 tsp salt
1/2 tsp cardamom
1/4 tsp black pepper
2 tbsp chickpea flour (besan)
1/2 tsp baking soda
Oil for frying / brushing the baking dish
DIRECTIONS:1. Soak the dried chickpeas in water a night before you plan to cook so they triple in size.
2. Next morning, drain and rinse the chickpeas and add them to your food processor, along with all the above ingredients above (other than oil, chickpea flour & baking soda).
3. Pulse the food processor several times until the mixture resembles the texture of coarse sand.
4. Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir well together, then cover and refrigerate the mixture for 30 minutes to one hour.
5. Use your hands or an ice cream scoop to form the falafel into balls or patties. If the mixture is too wet, add another spoon of chickpea flour. If it's too dry and crumbly, you can add a spoon or two of water.
6. Once the falafel are formed, you can cook them by your preferred method mentioned below. I am going with baked falafels.
7. Brush or spay some oil on a baking sheet, place your falafels and pop them in the preheated oven.
8. Serve the falafel immediately, while warm and crispy on the outside. They're specially delicious when served with hummus or tahini sauce or just hot Sriracha sauce (recipes to follow).
HOW TO COOK FALAFEL - 3 DIFFERENT WAYS
Deep Fried Falafel: Heat oil in a pot on medium heat. Once the oil has reached the desired temperature, gently drop your falafel balls into the oil. Let them cook for 1-2 minutes or until golden on the outside. Use a skimmer to the remove the falafel to a paper towel-lined plate (this will help absorb any excess oil).
Pan Fried Falafel: Heat a few tablespoons of oil in a pan on medium-high heat. Gently place the falafel in the pan and cook each side for 2-3 minutes or until golden, then transfer to a paper towel-lined plate.