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Palestinian Style Falafel
Crispy on the outside, tender on the inside, these Palestinian-style falafel are made with a blend of chickpeas and fava beans, seasoned with fresh herbs and spices. They are typically served in pita bread with tahini sauce and a fresh salad.
🧂 Ingrediënten
- 2 cups Dried chickpeas(soaked overnight, not cooked)
- 1 cup Dried fava beans(soaked overnight, not cooked, skins removed)
- 1 medium Yellow onion(roughly chopped)
- 4 cloves Garlic cloves(roughly chopped)
- 1 cup Fresh parsley(packed)
- 1/2 cup Fresh cilantro(packed)
- 2 tsp Cumin
- 1 tsp Coriander
- 1/4 tsp Cayenne pepper(or to taste)
- 1.5 tsp Salt(or to taste)
- 1 tsp Baking soda
- for frying Vegetable oil
👨🍳 Instructies
- 1
Drain and rinse the soaked chickpeas and fava beans thoroughly. Pat them dry with paper towels.
- 2
In a food processor, combine the dried chickpeas, fava beans, onion, garlic, parsley, and cilantro. Pulse until the mixture is finely ground but not a paste. You want some texture.
- 3
Add cumin, coriander, cayenne pepper, and salt to the food processor. Process briefly to combine.
- 4
Transfer the mixture to a bowl. Stir in the baking soda. Cover and refrigerate for at least 30 minutes.
- 5
Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
- 6
Using a falafel scoop or two spoons, form the mixture into small balls or patties. Gently drop them into the hot oil, being careful not to overcrowd the pot.
- 7
Fry for 3-5 minutes, or until golden brown and crispy on all sides. Use a slotted spoon to remove the falafel from the oil and drain on paper towels.
- 8
Serve hot, typically in pita bread with tahini sauce, chopped tomatoes, cucumbers, and pickles.
💡 Pro Tips
- ✓Ensure chickpeas and fava beans are completely dry before processing for the best texture.
- ✓Do not over-process the mixture; a slightly coarse texture is desirable.
- ✓Frying in batches prevents the oil temperature from dropping too much, ensuring crispier falafel.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- Add a pinch of sumac for a tangy flavor.
- Include a tablespoon of sesame seeds in the mixture for added crunch.