There’s nothing quite like the crispy, flavorful exterior of homemade falafel, wrapped in a warm pita with a drizzle of tahini. It reminds me of summers spent exploring vibrant food markets, where every bite was a leap into the unknown.
- 2 cups dried chickpeas, soaked overnight,
- 1 large onion, finely chopped,
- 2 cloves of garlic, minced,
- 1/4 cup fresh parsley, chopped,
- 1/4 cup fresh cilantro, chopped,
- 1 teaspoon salt,
- 1/2 teaspoon black pepper,
- 1 teaspoon cumin,
- 1 teaspoon ground coriander,
- 1/2 teaspoon cayenne pepper,
- 1 teaspoon baking powder,
- 2 tablespoons all-purpose flour,
- Vegetable oil for frying,
Drain the soaked chickpeas and transfer them to a food processor along with the onion, garlic, parsley, cilantro, salt, pepper, cumin, coriander, and cayenne. Process until well combined but not puréed.
Transfer the mixture to a bowl, then stir in the baking powder and flour until the mixture is able to hold together when shaped.
Form the mixture into small balls or patties. Heat vegetable oil in a deep pot or skillet over medium heat. Fry the falafel in batches, being careful not to overcrowd the pan, until golden brown, around 5 minutes. Transfer to a paper towel-lined plate to drain.
Final words
There you have it, the perfect homemade falafel – crispy on the outside, tender and aromatic on the inside. Serve these beauties with a side of tahini sauce, fresh vegetables, and warm pita bread for the ultimate Middle Eastern experience. Cooking should always bring joy, and I hope this recipe adds a little happiness to your table. Thank you for following along, and don’t forget to check out more recipes on my site. Good luck and happy cooking!
Tags
falafel recipe, homemade falafel, vegetarian recipe, Middle Eastern cuisine
