Just saying “falafel” can conjure up thoughts of aromatic alleys filled with spices and colorful and alluring Middle Eastern market atmospheres that resonate with voices. For others, the thought brings back a bit of nostalgia for the smoking paper cones bought at the Doner Kebab late at night during university days, when we were always hungry students away from home with empty fridges. Whatever your version of the story is, with this recipe, you can relive it in your own kitchen: fail-proof, golden and crispy falafel! These traditional spiced chickpea balls are great to serve as an ethnic appetizer, accompanied by hummus or a simple yogurt sauce, or as a vegetarian antipasto for a dinner party with friends, but they will also be perfect for a street food-style buffet or meal served in a classic pita… we’re sure that in any case, they will delight your taste buds and light up your evenings! Are you ready to prepare them with us? Falafel: here’s our version!
Recipe for Chickpea Falafel (Felafel)
For about 50 falafel
– Dried chickpeas 500g
– Onion 1
– Garlic 1 clove
– Parsley 1 bunch
– Powdered cumin 1 pinch
– Fine salt 1 pinch
– Black pepper 1 pinch
Preparation: 30 min
Cooking time: 20 min
Serves: 50 pieces
Note: The chickpeas need to be soaked overnight (at least 12 hours) and the dough needs to rest for at least 1 hour in the fridge.
Preparation for Chickpea Falafel (Felafel):
1. To prepare the falafel, start by soaking the dried chickpeas in cold water for at least 12 hours the night before.
2. After soaking the chickpeas, drain them and rinse them.
3. Dry them carefully with a clean cloth and transfer them to a mixer.
4. Cut the onion into large pieces and add it to the mixer along with the crushed or squeezed garlic clove.
5. Season with salt, black pepper, and cumin.
6. Blend all the ingredients together.
7. Chop the parsley separately and add it to the mixture.
8. Blend again to combine everything.
9. Transfer the resulting mixture to a dish and compact it by pressing it down with the back of a spoon or a tool called a marisa.
10. Cover it with cling film and let it rest in the fridge for at least an hour.
11. After an hour, use an appropriate tool to form the falafel and place them on a tray lined with baking paper.
12. Alternatively, you can form the falafel by hand. Take small portions of the mixture and lightly flatten them between your palms, making sure to compact the mixture very well.
13. When you’re ready to fry, heat the vegetable oil in a pot until it reaches a temperature of 170°, and fry a few falafel at a time, using a slotted spoon to remove them from the oil when they are golden brown.
14. Transfer the fried falafel to a paper towel to drain the excess oil.
15. You should get about fifty falafel balls out of these ingredients.
It is recommended to consume the falafel freshly made.
Raw falafel can be refrigerated for 4-5 days, covered with cling film. Alternatively, you can freeze them for about a month.
If you like the taste, use fresh coriander instead of parsley, as the traditional recipe dictates.
If you wish, add other spices of your choice to the mixture, such as turmeric and chilli flakes!
Looking for serving ideas for an appetizer? Check out our recipe for falafel with quick hummus and yogurt sauce!
If you prefer to use pre-cooked chickpeas, try making chickpea nuggets instead!