Middle East / Side
Falafel
Falafel is a fritter popular in Mediterranean cuisine. It is typically fried, but may also be baked. It always consists of one or more types of beans; usually fava beans or chickpeas. In some regional varieties parsley is added too. All other ingredients may vary, depending on flavor preferences or preparation technique.
Ingredients
- chickpeas, 480 g; drained2 cup
- garlic, peeled and sliced4 clove
- parsley, chopped4 tbsp
- onion, cut into chunks1
- ground coriander, 0.25 g1 tsp
- ground cumin, 0.75 g1 tsp
- cayenne pepper, 0.46 g1 tsp
- baking powder1 tsp
- flour6 tbsp
- vegetable oil, sunflower or corn oil; for frying1/2 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
The night before, place the chickpeas in a bowl and cover with water (they will expand, so cover with at least a couple of inches). Drain, rinse, and dry before using. This will be about 4 cups' worth, all of which gets used.
In a food processor or blender purée chickpeas. To the chickpeas add the other ingredients (except oil); process until well mixed.
Shape into balls, using about 1 tablespoon for each.
Heat oil in a medium skillet over medium-high heat. Add balls, and brown on all sides.
Serve with pita.
Region evidence: Wikipedia/Wikidata — en.wikipedia “Falafel” → Wikidata Q188788 (falafel)
