SAEDNEWS: The best Middle Eastern Falafel which you can enjoy is right here, make sure not to eat your fingers!
According to SAEDNEWS, Falafel is one of the most beloved Southern (Middle Eastern) street foods, primarily made from ground chickpeas, aromatic herbs, and vibrant spices. This recipe guides you through the 7 essential steps to achieve an authentic texture—crispy on the outside and tender on the inside.
Ingredient | Amount Needed |
Chickpeas | 300 grams |
Medium Onion | 2 units |
Garlic | 3 cloves |
Small Potato | 1 unit |
Falafel Spice | 1 teaspoon |
Coriander Seeds | 1 teaspoon |
Ground Cumin | 1 teaspoon |
Parsley | 50 grams |
Medium Lemon | 1 unit |
Salt, Black Pepper, and Turmeric | As needed |
Oil | As needed |
Note on Yield: 300g of dried chickpeas yields approximately 30 falafel patties.
Clean and thoroughly wash the dried chickpeas. Soak them in plenty of water for a minimum of 6 hours. For the crispiest commercial texture, some recipes suggest soaking for up to 24 or even 72 hours. Do not use canned or pre-cooked chickpeas
Drain the soaked chickpeas. Grind the soaked chickpeas along with the onion, garlic, potato, whole coriander seeds, cumin powder, and parsley. Use a meat grinder for this stage. ⚠️ CRITICAL WARNING: Do not use a food processor or blender. Using these tools will over-process the mixture into a paste, causing the falafels to fall apart during frying.
Squeeze the juice from the lemon, strain any seeds, and mix it with salt, black pepper, turmeric, and the specific falafel spice mix. Grind this seasoning mixture one last time with the ground ingredients from Step 2. (If the specialized falafel spice is unavailable, it can often be sourced online.)
Knead the entire falafel mixture thoroughly by hand for about 5 minutes until it just begins to cohere. The final mixture should feel slightly loose, not overly stiff or dry. Cover the bowl and rest the mixture in the refrigerator for 1 to 2 hours. This allows the flavors to meld and the mixture to firm up slightly.
Use a specialized falafel mold or scoop. Fill the mold completely with the mixture and press down firmly to compact the patty. Gently release the shaped falafel into the warm oil. Fry the falafels slowly, turning them occasionally, until they are cooked through internally and have achieved a deep golden-brown exterior.
Once cooked, carefully remove the falafels from the oil using a slotted spoon and place them on paper towels to drain excess oil. Serve immediately in pita bread with tahini sauce, fresh vegetables, and pickles.
