Falafel is a beloved Israeli street food, known for its crispy exterior and flavorful interior. Made from ground chickpeas and a blend of spices, these delicious balls are typically served in pita bread with fresh vegetables and tahini sauce. This article will guide you through an authentic Israeli falafel recipe, bringing a taste of Israel into your kitchen.
Ingredients
For the Falafel:
- 1 cup dried chickpeas (soaked overnight)
- 1 small onion, roughly chopped
- 2 cloves garlic
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- 2-3 tablespoons flour
- Vegetable oil (for frying)
For Serving:
- Pita bread or flatbreads
- Fresh vegetables (tomatoes, cucumbers, lettuce)
- Pickles
- Tahini sauce
- Fresh herbs (optional)
Instructions
- Prepare the Chickpeas:
- Drain and rinse the soaked chickpeas thoroughly. Pat them dry with a paper towel.
- Make the Falafel Mixture:
- In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and black pepper. Pulse until the mixture is coarse and well combined, but not a paste.
- Add the baking powder and flour to the mixture. Pulse again until everything is mixed well. The mixture should hold together when shaped into a ball. If it’s too wet, add a little more flour.
- Shape the Falafel:
- Using your hands or a falafel scoop, form the mixture into small balls or patties, about the size of a walnut.
- Fry the Falafel:
- In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C). The oil should be deep enough to cover the falafel balls.
- Fry the falafel balls in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per batch.
- Remove the falafel with a slotted spoon and drain on paper towels.
- Serve:
- Serve the falafel warm in pita bread or flatbreads with fresh vegetables, pickles, and a generous drizzle of tahini sauce. Garnish with fresh herbs if desired.
Tips for Perfect Falafel
- Chickpeas: Use dried chickpeas soaked overnight for the best texture and flavor. Canned chickpeas are too soft and will not yield the same result.
- Consistency: Ensure the falafel mixture is well-drained and not too wet to prevent it from falling apart during frying.
- Baking Option: For a healthier alternative, you can bake the falafel in a preheated oven at 375°F (190°C) for about 20-25 minutes, turning halfway through.
Falafel, with its crunchy exterior and flavorful interior, is a staple of Israeli cuisine. This recipe brings the authentic taste of Israel to your table, perfect for a satisfying meal or snack. Enjoy your culinary journey!
Bonus: Israeli Hummus Recipe
To complement your falafel, consider making traditional Israeli hummus.
Ingredients
- 1 cup dried chickpeas (soaked overnight)
- 1/2 teaspoon baking soda
- 1/2 cup tahini
- 2 cloves garlic
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- Salt to taste
- Water (as needed)
Instructions
- Cook Chickpeas: Drain and rinse the soaked chickpeas. In a large pot, combine chickpeas and baking soda, cover with water, and bring to a boil. Reduce heat and simmer for 1-2 hours until chickpeas are tender.
- Blend Ingredients: In a food processor, combine cooked chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and salt. Blend until smooth, adding water as needed to achieve a creamy consistency.
- Serve: Transfer to a serving dish, drizzle with olive oil, and garnish with paprika or fresh herbs. Serve with warm pita bread.
Enjoy this creamy and flavorful hummus alongside your falafel for a delightful Israeli culinary experience.