Falafel
The Quirky Foodster Team
Ingredients
- Dried chickpeas, soaked overnight (not canned) — 400 g (2 cups)
- Onion, roughly chopped — 1
- Garlic — 4 cloves
- Large Bunch fresh parsley — 1
- Large Bunch fresh cilantro — 1
- Ground cumin — 1 tsp
- Ground coriander — 1 tsp
- Baking powder — 1/2 tsp
- Salt and black pepper, — to taste
- Oil for deep frying
Method
- Drain the soaked chickpeas well and pat dry.
- Combine the chickpeas, onion, garlic, parsley, cilantro, cumin and coriander in a food processor.
- Pulse until finely chopped and well combined but not pureed to a paste; the mixture should hold together when pressed.
- Stir in the baking powder, salt and pepper.
- Rest the mixture in the refrigerator for 30 minutes.
- Shape into small balls or patties.
- Heat oil to 180°C (350°F) in a deep pan.
- Fry the falafel in batches for 3-4 minutes until deeply golden and crisp.
- Drain on paper towels and serve hot.
Introduction: Crisp, herb-flecked chickpea fritters, a hugely popular street food across Saudi Arabia.
Cultural Background: Falafel, found throughout the Middle East, is a beloved street food staple in Saudi Arabia, its crisp exterior and fragrant herbed interior perfect for a quick, satisfying bite, often served in bread with fresh vegetables.
Tips: Use dried, soaked chickpeas rather than canned, as canned chickpeas contain too much moisture and won't hold together when fried. Don't over-process the mixture into a smooth paste; a slightly coarse texture is traditional.
Variations: Serve stuffed in warm khubz with hummus, pickles and fresh vegetables; add a pinch of cayenne to the mixture for gentle heat.
Storage: Store cooked falafel in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a hot oven or air fryer for 8-10 minutes to restore crispness.
Nutrition: Approx. 200 kcal, 8 g protein, 22 g carbohydrate, 10 g fat per serving (4 pieces).
FAQs:
Q: Why must chickpeas be dried and soaked rather than canned?
A: Canned chickpeas hold too much water, causing the falafel to fall apart or absorb excess oil during frying.
Q: Can falafel be baked instead of fried?
A: Yes, bake at 200°C (400°F) for about 20 minutes, turning halfway, though the texture will be less crisp.
- Dried chickpeas, soaked overnight (not canned) — 400 g (2 cups)
- Onion, roughly chopped — 1
- Garlic — 4 cloves
- Large Bunch fresh parsley — 1
- Large Bunch fresh cilantro — 1
- Ground cumin — 1 tsp
- Ground coriander — 1 tsp
- Baking powder — 1/2 tsp
- Salt and black pepper, — to taste
- Oil for deep frying
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