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Falafel

Name: Falafel
Prep time: PT25 minutes (plus 12-24 hours soaking)
Cook time: PT20-25 minutes
Total time: PT12 hours 45 minutes - 24 hours 25 minutes
Yield: 24
Cuisine: Egypt
Ingredients: 500 g Dried chickpeas (Must be dried, not canned. Soaking is crucial for texture.); 1 cup Fresh parsley (Packed loosely.); 1 cup Fresh cilantro (Packed loosely.); 1 medium Yellow onion (Roughly chopped.); 6 cloves Garlic (Peeled.); 2 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Baking powder (Added just before frying for lightness.); 1 tsp Salt (Or to taste.); 0.5 tsp Black pepper (Freshly ground preferred.); 4-6 cups Vegetable oil (For deep frying. A neutral oil like canola or sunflower is recommended.); for serving undefined Pita bread (Warm pita bread.); for serving undefined Tahini sauce (Homemade or store-bought.)

Crispy fried balls of spiced chickpeas and fresh herbs, the quintessential Middle Eastern street food. Traditionally served warm in pita bread with a drizzle of tahini sauce.

準備時間25 minutes (plus 12-24 hours soaking)

調理時間20-25 minutes

合計時間12 hours 45 minutes - 24 hours 25 minutes

分量24

難易度Medium

2件の編集· Feb 8

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👨‍🍳 作り方

1
Rinse the dried chickpeas thoroughly. Place them in a large bowl and cover with plenty of cold water (at least 3 inches above the chickpeas, as they will expand). Soak for 12 to 24 hours, changing the water once or twice if possible. Drain and rinse well before proceeding. **Crucially, do not use canned or pre-soaked chickpeas, as they will result in a mushy falafel mixture.**
⏱️ 12-24 hours (soaking)
2
In a food processor, combine the soaked and drained chickpeas, fresh parsley, fresh cilantro, chopped onion, and peeled garlic cloves. Add the ground cumin, ground coriander, salt, and black pepper. Pulse in short bursts until the mixture is finely ground but still has a slightly coarse texture, resembling coarse sand. Avoid over-processing into a paste. You may need to do this in batches depending on the size of your food processor.
⏱️ 10-15 minutes
3
Transfer the chickpea mixture to a bowl. Cover and refrigerate for at least 1 hour. This resting period allows the flavors to meld and makes the mixture easier to handle.
⏱️ 1 hour (resting)
4
Just before frying, gently stir the baking powder into the chilled chickpea mixture. Do not overmix. The mixture should feel light and airy.
⏱️ 2 minutes
5
Shape the falafel. Using slightly damp hands or a falafel scoop, form the mixture into small balls or patties, about 1 to 1.5 inches in diameter. Ensure they are packed firmly enough to hold their shape during frying.
⏱️ 10 minutes
6
Heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat to 175°C (350°F). Use a thermometer to ensure accurate temperature. The oil should be deep enough to submerge the falafel.
⏱️ 10 minutes (heating oil)
7
Carefully add the falafel balls to the hot oil in batches, being careful not to overcrowd the pot. Fry for 3-5 minutes per side, or until deep golden brown and crispy on all sides. The falafel should float to the surface when cooked.
⏱️ 10-15 minutes (frying batches)
8
Using a slotted spoon or spider strainer, remove the cooked falafel from the oil and place them on a wire rack set over a baking sheet or on paper towels to drain excess oil. This helps maintain their crispiness.
⏱️ 2 minutes
9
Serve the falafel immediately while hot and crispy. Stuff into warm pita bread with your favorite toppings like tahini sauce, chopped tomatoes, cucumbers, and pickled vegetables.
⏱️ Serving

調理履歴を記録する

💡 プロのコツ

✓NEVER use canned chickpeas – they contain too much moisture and will result in a mushy, unmanageable mixture.
✓Ensure the oil is at the correct temperature (175°C / 350°F) before frying. Too cool and the falafel will absorb oil; too hot and they will burn before cooking through.
✓For extra crispiness, you can double-fry the falafel. Fry them once until lightly golden, remove, let them cool slightly, then fry again until deep golden brown.
✓If the mixture seems too wet to form balls, add a tablespoon or two of flour (chickpea flour is traditional) or breadcrumbs. If too dry, add a tiny bit of water.
✓The falafel mixture can be made ahead of time and refrigerated for up to 2 days before shaping and frying.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Egyptian ta'ameya: This traditional Egyptian version often uses a mix of fava beans and chickpeas, or solely fava beans, and may include different herbs.
Add sesame seeds: Roll the shaped falafel balls in sesame seeds before frying for an extra nutty flavor and crunch.
Spice it up: Add a pinch of cayenne pepper or red pepper flakes to the mixture for a spicy kick.