Ingredients: Gather the following high-quality ingredients for a batch of 15 small falafels:
1 cup dried chickpeas
1 small onion, quartered
3 garlic cloves, peeled
1/2 cup cilantro leaves
1/2 cup parsley leaves
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground pepper
1 teaspoon red chili powder or paprika
Salt to taste
Oil for frying
Instructions:
Prepare Chickpeas: Start by rinsing and soaking 1 cup of dried chickpeas in an ample amount of water for 8-12 hours. Ensure the use of a spacious container, as the chickpeas will double in size during soaking.
Drain Chickpeas: Thoroughly drain the soaked chickpeas, eliminating excess moisture. The absence of excessive water is crucial for achieving the desired texture.
Blend Ingredients: In a blender, combine the drained chickpeas, quartered onions, peeled garlic cloves, ground cumin, ground coriander, pepper powder, and salt to taste. Add rinsed cilantro and parsley leaves. Pulse until the mixture resembles a coarse meal. Check for consistency by attempting to shape a ball. Refrigerate the mixture for 30 minutes.
Shape and Fry: Form small balls from the chilled mixture. Heat oil for deep frying, ensuring it is hot but not smoking. Carefully slide the falafel balls into the oil in batches. Flip gently and fry until each batch achieves a crispy, golden-brown exterior—approximately 3-4 minutes per batch. Use a slotted spoon to carefully remove the falafels, allowing excess oil to drain.
Serve: Your homemade falafels are now ready to be served. Whether enjoyed on their own or paired with your favorite dips, these falafels are sure to delight your taste buds.
Notes:
For optimal results, use soaked and drained dry chickpeas instead of canned chickpeas, as the latter tends to be too soft.
Achieve the perfect falafel consistency—coarse yet malleable. The pulsed mixture should allow you to shape a ball that holds its form.
Maintain the right oil temperature for crispy falafels. Insufficient heat results in denseness, while excessive heat leads to uneven cooking.
The falafel mixture can be refrigerated for up to 3 days in airtight containers. Shaped falafels can be frozen for 20 days after freezing until firm.
Nutritional Information:
Serving: 15 small falafels
Calories: 96kcal
Conclusion: Elevate your culinary skills with this professional and detailed homemade falafel recipe. Whether you are a seasoned chef or a passionate home cook, delight in the process of creating these crispy, flavorful bites that are certain to become a favorite among family and friends. Perfect for various occasions, these falafels are a testament to the artistry of Middle Eastern cuisine, leaving a lasting impression on every palate they encounter.
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