Your guests will love this Lebanese falafel recipe
Falafel, with its crispy shell and richly spiced interior, is a Middle Eastern classic. Originating in Egypt with fava beans, it was embraced by Levantine cuisine with chickpeas added. This vegetarian and eggless dish is more than just street food; it carries cultural importance in the Middle East. Let's prepare to cook and introduce the flavors of Lebanon into your home!
Gather the following ingredients
To make falafel, you will need two cups of dried chickpeas (soaked overnight), one large onion (chopped), two cloves of garlic (minced), two tablespoons of fresh parsley (chopped), two tablespoons of fresh cilantro (chopped), one teaspoon of cumin, one teaspoon of ground coriander, half a teaspoon of chili powder, salt to taste, half a teaspoon of baking soda, and oil for frying.
Preparing the falafel mixture
Start by draining the soaked chickpeas well. Then combine them in a food processor with chopped onion, minced garlic, parsley, cilantro, cumin, coriander, chili powder, and salt. Process until you achieve a coarse mixture that holds together when squeezed. If the mixture seems too dry or doesn't hold well, you can add a little water to help it bind.
Shaping and frying
Just before frying, mix baking soda into the falafel mixture. In a deep pan, heat oil over medium heat until it's hot but not smoking. Form the mixture into small balls or patties with your hands or a falafel scoop. Fry in batches for four to five minutes, or until golden brown and crispy on the outside.
Serving suggestions
Enjoy falafels hot for the best experience, served in a variety of ways. They can be stuffed into pita bread accompanied by tangy tahini sauce and fresh vegetables such as tomatoes and cucumbers. Alternatively, place them atop a bed of leafy greens to create a colorful salad bowl. For a simple yet satisfying appetizer, falafels are also delightful when dipped into creamy hummus.
