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.
Don't fry the falafel in olive oil! It smokes at a lower temperature than other vegetable oils.
- 2 cups chickpeas (garbanzo beans), drained (480 g)
- 4 cloves of garlic, peeled and sliced
- 4 tbsp parsley, chopped
- 1 onion, cut into chunks
- 1 teaspoon ground coriander (0.25 g)
- 1 teaspoon ground cumin (0.75 g)
- 1 teaspoon cayenne pepper (0.46 g)
- 1 teaspoon baking powder
- 6 tablespoon flour
- ½ cup vegetable oil (sunflower or corn oil) (15 ml) for frying
- 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. Note: this will be about 4 cups' worth, all of which gets used.
- In a food processor or blender puree 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. Brown balls on all sides.
- Serve with pita.