Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.
Ingredients in this recipe
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Falafel are crisp, herb-green fritters made from ground chickpeas. They are eaten in pita with salad and tahini sauce, or as part of a mezze platter.
The secret is to use dried chickpeas that have been soaked, never canned ones, which turn into a paste and fall apart when fried.
Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.
Photo credits: Photo 1: abu adel on Pexels; Photo 2: Smitha Nittur on Pexels; Photo 3: Ali Dashti on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.
Crispy Falafel
Description
Crispy homemade falafel made from soaked dried chickpeas, parsley, cilantro, cumin and garlic. Serve in pita with tahini sauce.Ingredients
For the falafel
Instructions
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Drain the soaked chickpeas well and pat dry. Do not cook them.
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Pulse the chickpeas, onion, garlic, parsley and cilantro in a food processor until finely chopped and crumbly but not a smooth paste.
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Mix in the cumin, coriander, salt and flour. Chill for 30 minutes.
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Shape into small balls or patties with damp hands.
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Heat about 5 cm of oil to 175 C / 350 F in a heavy pot. Fry in batches for 3 to 4 minutes, turning, until deep golden and crisp.
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Drain on a rack or paper towels and serve warm with tahini sauce, pickles and pita.
