Essential ingredients for Egyptian falafel
Egyptian falafel, a staple street food with a distinctive flavor and texture, stands out from its Middle Eastern counterparts. This vegetarian delicacy is not just tasty, but also a powerhouse of nutrition. Comprehending the essential ingredients involved in crafting authentic Egyptian falafel is key for home cooks aiming to recreate this iconic dish.
Fava beans: The heart of falafel
Unlike other versions made with chickpeas, traditional Egyptian falafel is made from fava beans. These beans are soaked overnight, then ground into a paste. This is what gives Egyptian falafel its creamy interior and nutty taste. To make a traditional batch, you will need 500 grams of dried fava beans. Don't skip this step! It's key to getting that authentic taste and texture.
Fresh herbs for flavor
The bright green color and fresh flavor of Egyptian falafel are due to generous amounts of herbs, specifically parsley, cilantro, and occasionally mint. These herbs do more than just make it pretty; they contribute a ton of flavor that sets it apart from other versions. A general guideline is to use one cup each of chopped parsley and cilantro per 500 grams of fava beans.
Spices: The aromatic touch
The secret to the unique flavor of Egyptian falafel lies in the spices. Cumin and coriander seeds are the stars of the show. Lightly toasting them before grinding unlocks their full aroma and flavor. Garlic is the unsung hero, providing depth and warmth. For 500 grams of fava beans, use two teaspoons each of cumin and coriander seeds and three-four cloves of garlic.
Leavening agent: A crucial addition
The secret to achieving a fluffy interior while keeping the outside crispy lies in adding a leavening agent like baking powder in Egyptian falafel recipes. This ingredient guarantees that the inside remains light and airy upon frying. Half a teaspoon of baking powder is enough for every 500 grams of fava bean mixture.
Cooking technique: Frying perfection
The key to getting that authentic Egyptian falafel at home is frying it right. Traditionally, they're deep-fried in hot oil (around 350 degree Fahrenheit to 375 degree Fahrenheit). This temperature is high enough to create a crispy exterior quickly while keeping the inside soft and preventing the falafel from absorbing too much oil. By fully submerging falafels in oil, you're ensuring that they cook evenly.
