How to make homemade falafel
Falafel is a Middle Eastern preparation in the form of fried dumplings, traditionally made with crushed chickpeas or broad beans, garlic, herbs and spices. Convenient to eat and easy to take away, falafel has become an emblem of street food in all Middle Eastern countries, but also a very popular dish in the United States and several European countries.
Origin of falafels
The exact origin of falafel is not known to this day and is often debated. For many, the recipe was probably invented in Egypt at the beginning of the 11th century, before being imported into the neighboring countries of the Middle East.
Homemade falafel recipe
Today there are several falafel recipes, even if the preparation technique remains substantially the same. In terms of ingredients, a traditional falafel is made from chickpeas or broad beans (sometimes even both), garlic, parsley and fresh cilantro, and spices like cumin or paprika.
Before starting the preparation of your falafel, it is imperative to soak the chickpeas or broad beans in plenty of water for at least 12 hours. Once your legumes have swollen well, dry them to prevent them from crumbling during cooking.
We start by mixing the chickpeas together with the onion, garlic, flour, salt and spices of your choice, until you get a consistency close to semolina. Add the parsley and/or coriander and mix one last time, before leaving to rest for 1 hour under a tea towel. Then, we form balls, which we dip into frying oil heated to 180°C. You just have to wait for your falafel to be golden brown before draining them on absorbent paper.
It is quite possible to cook falafel in the oven, on a greased plate for 20-25 minutes. Don't forget, however, to turn them halfway through.
As an accompaniment to serve with homemade falafel
Falafels can be accompanied by all kinds of sauces and toppings and can be served both as a salad and as a main course. They are often found alongside a creamy sesame tahini sauce, or a Greek yogurt tzatziki sauce. Much appreciated by vegetarians, falafel are also excellent as a condiment with raw vegetables in pan pizza sandwiches or rolled up in wraps. They are sometimes used as a meat substitute in hamburgers or even as a topping on vegetarian pizzas. Finally, falafel go perfectly with hummus or aubergine caviar.
Turmeric falafel
for 8 BURGERS preparation time: 15 cooking time: 15
INGREDIENTS:
for the falafels:
1 coarsely chopped red onion
3 cloves of garlic
50g of fresh parsley
250g of spinach
80g of sunflower seeds
450g can chickpeas, drained and rinsed
2 teaspoons of cumin
2 teaspoons of turmeric
1 teaspoon coriander
1 teaspoon of salt
1/2 teaspoon black pepper
1 tablespoon lemon juice (about 1/2 lemon)
80g chickpea flour
extra virgin olive oil for cooking
for the tahini sauce:
120g of tahini
juice of 1 lemon
1 teaspoon pure maple syrup
Procedure:
for the falafels:
In a food processor, add the onion, garlic, parsley, spinach, sunflower seeds and chickpeas. Blend for about 5 seconds, wipe down the sides, then blend again for another 5 seconds. Be careful not to mix too much. The chickpeas must be finely chopped but not soft. If you blend the chickpeas too much it will make the falafel too soft. Transfer the mixture to a large bowl then add the spices, lemon juice and chickpea flour. Mix to obtain a uniform mixture. If the mixture is too wet, add more chickpea flour a spoonful at a time as needed. Using your hands, form meatballs. Heat the olive oil in a skillet over medium heat. Cook the falafels for about 7 minutes on each side, until golden brown. Alternatively you can cook them in the oven at 200°C for 7 minutes per side.
for tahini sauce:
Combine all ingredients in a small bowl, add 3 tablespoons of water and blend until smooth. Add some water if necessary to reach the desired consistency. Add salt to taste and/or more maple syrup if desired. Serve the falafels hot with tahini, lettuce and/or caramelized onion. Enjoy your meal!
