Traditional Falafel
6 servings
30 minutes
Falafel is a flavorful and crispy dish rooted in ancient Middle Eastern cuisine and has become an integral part of Jewish cooking. This nutritious delicacy is made from chickpeas, creating a tender texture inside with a delicious golden crust outside. Spices like cumin and garlic give falafel its distinctive rich flavor, while fresh parsley adds brightness. Falafel is typically served in pitas with vegetables and sauces but can also be enjoyed as a standalone dish or as an addition to salads. It is popular among vegetarians and street food lovers due to its rich taste and crunchy texture. Each bite is a blend of traditions and flavors that transports you to the sunny streets of Jerusalem, where falafel has long been considered a symbol of culinary heritage.
1
Pour chickpeas and 1/2 tsp of baking soda into a large bowl, add 3-4 cups of water. Let soak for 24 hours. Drain the water.
- Chickpeas: 1 glass
- Baking soda: 0.5 teaspoon
2
Combine chickpeas, remaining 1/3 tsp baking soda, leeks, parsley, garlic, lemon juice, cumin, salt, pepper and hot sauce (to taste) in a food processor bowl. Blend for 30 seconds to 1 minute until a paste-like consistency is achieved.
- Chickpeas: 1 glass
- Baking soda: 0.5 teaspoon
- Leek: 1 piece
- Parsley: 70 g
- Garlic: 3 cloves
- Lemon juice: 1 tablespoon
- Ground caraway: 1 teaspoon
- Salt: 0.5 teaspoon
- Ground black pepper: 0.3 teaspoon
- Spicy barbecue sauce: 0.3 teaspoon
3
Form a dense ball from 1 teaspoon of mass, squeezing out excess moisture, and place it on a plate. Repeat the same actions with the remaining mass.
4
Heat the oil to 180°C in a pan over medium heat. Place 12 falafel balls and fry for 1-2 minutes until golden on the bottom. Flip and cook for another 1-2 minutes until golden brown on the other side. Transfer to a paper towel to absorb excess oil. Repeat with the remaining balls.
- Canola oil: 2 glasss
