Street Food
Classic Falafel Balls
Ingredients
- - 300 g (1.5 cups) dried chickpeas, soaked overnight
- - 1 small onion, roughly chopped
- - 4 garlic cloves
- - 1 small bunch parsley
- - 1 small bunch coriander
- - 1 tsp ground cumin
- - 1 tsp ground coriander
- - 1/4 tsp cayenne pepper
- - 1/2 tsp baking powder
- - Salt, to taste
- - 1 litre (4 cups) vegetable oil, for frying
- - Sesame seeds, for coating (optional)
Method
- Drain the soaked chickpeas thoroughly and pat dry.
- Pulse the chickpeas, onion, garlic, parsley, coriander, cumin, ground coriander and cayenne in a food processor until finely combined but not pureed smooth.
- Season with salt, stir in the baking powder, and chill the mixture for at least 30 minutes.
- Heat the oil to 175C (350F) in a deep pot.
- Shape the mixture into small balls, optionally rolling in sesame seeds for extra crunch.
- Fry in batches for 3-4 minutes until deeply golden and crisp all over, then drain on paper towels and serve hot as a snack or in a pita.
Native Name: Falafel
Dietary Tags: Pareve, Vegan, Kosher
Cultural Background: Falafel stands are found on nearly every street corner in Israel, sold as a quick, affordable snack from small carts and shops. Though its exact origins are debated across the Middle East, falafel became firmly woven into Israeli street-food culture through the influence of Jewish immigrants from Egypt, Yemen and across the Levant.
Tips: Do not skip the chilling step – a well-chilled mixture holds together far better in hot oil than one shaped and fried immediately.
Variations: Serve as bite-sized falafel with toothpicks for a party appetizer, or larger patty-style for sandwiches. A green fava-bean version (ta'amia) is a classic Egyptian-Jewish variation.
Storage: Cooked falafel keeps in an airtight container in the fridge for 3 days, or frozen for 2 months.
Reheating: Reheat in a hot oven at 200C (400F) for 8-10 minutes to restore crispness rather than microwaving.
Nutrition: Approx. 280 kcal, 11 g protein, 12 g fat, 32 g carbohydrate per serving (5-6 pieces).
FAQs:
Q: Can I bake falafel instead of frying?
A: Yes – brush shaped balls with oil and bake at 220C (425F) for 20-25 minutes, turning halfway, though the texture will be slightly less crisp than fried.
Q: How is street-food falafel usually served?
A: It's typically served hot in a pita or wrap with Israeli salad, pickles, and a drizzle of tahini or amba sauce.
Q: Is falafel gluten-free?
A: Yes, when made only with chickpeas, herbs and spices with no added flour, falafel is naturally gluten-free.