HOW TO MAKE FALAFEL
Ready to learn how to make authentic falafel from scratch? My family's secret recipe for the Best Authentic Falafel, made with chickpeas, fresh herb, and spices is all you need! Be sure to check out the complete step-by-step tutorial, important tips for baking or frying falafel. And watch the video just above. What's your favorite way to enjoy falafel? I love them in warm pita sandwiches with tahini sauce or hummus, along with my lazy Mediterranean tomato and cucumber salad. But you can enjoy it alongside other plates or as part of a mezze spread (lots of ideas below!)
Provided by Suzy Karadsheh
Categories Entree
Time 50m
Number Of Ingredients 21
Steps:
- (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
- Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.
- Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
- Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
- Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.
- Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
- Place the fried falafel patties in a colander or plate lined with paper towels to drain.
- Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!
Nutrition Facts : Calories 93 calories, Sugar 0.1 g, Sodium 131.1 mg, Fat 3.8 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 1.4 g, Fiber 2.4 g, Protein 3.9 g, Cholesterol 0 mg
HOMEMADE FALAFEL RECIPE BY TASTY
Whether you're trying to cut back on meat or just looking for something different to make for dinner, homemade falafel is the solution. This classic Middle Eastern dish is actually surprisingly easy to make at home. You can even prepare the chickpea mixture ahead of time, refrigerate it overnight, and then cook the falafel balls when you're ready to eat. Toss them in pita bread or on top of salad for a feel-good meal you'll want to make over and over again.
Provided by Jordan Kenna
Categories Lunch
Time 10m
Yield 5 servings
Number Of Ingredients 16
Steps:
- To the bowl of a 2-quart (2 liter) food processor, add the chickpeas, onion, parsley, garlic, lemon juice, and spices. Pulse the ingredients together until just incorporated and they form a wet paste. Be careful not to overblend.
- Transfer the chickpea mixture to a large bowl and add the bread crumbs, mixing until just incorporated. Cover with plastic wrap and refrigerate for 1-2 hours, or overnight.
- Remove the chilled falafel mixture from the refrigerator and shape into 1-inch balls. The mixture should yield 18-20 balls.
- In a large frying pan with high sides, heat about 1 inch (2.5 cm) of oil to 350˚F (180˚C). Fry the falafel balls in batches of 6 for 3 minutes, flipping halfway. Once they are golden brown and crispy, transfer them to a paper towel-lined plate and sprinkle with salt.
- Serve the falafel as desired, either as a sandwich, salad topping, or over a bed of greens with a side of tahini sauce.
- Nutrition Calories: 1344 Fat: 114 grams Carbs: 68 grams Fiber: 11 grams Sugars: 10 grams Protein: 18 grams
- Enjoy!
Nutrition Facts : Calories 493 calories, Carbohydrate 76 grams, Fat 12 grams, Fiber 15 grams, Protein 20 grams, Sugar 11 grams
FALAFEL
Steps:
- For the Falafel: Drain the chickpeas through a colander then place on a baking sheet lined with paper towels to absorb any excess moisture. Chickpeas should be totally dry.
- Heat 4-inches peanut or vegetable oil in a medium saucepan over medium heat until it reaches 330 degrees F on a deep-fry thermometer.
- While the oil is heating, heat the olive oil in a small saute pan over medium heat. Add the garlic and serrano chiles and cook until soft, about 3 minutes.
- Transfer the chickpeas to a food processor, add the garlic mixture, green onions, parsley, mint, cilantro, lemon juice, cumin, coriander, baking powder, salt and pepper and process until the mixture is finely ground, stopping to scrape the bowl every 30 seconds. Transfer the mixture to a bowl.
- Line a baking sheet with paper towels. Form the mixture into balls the size of ping pong balls and place on a plate. Fry in batches at 330 degrees F until a pale blonde color, about 45 seconds, spooning oil over the falafel constantly. Remove with a slotted spoon to the baking sheet. Increase the heat of the oil to 350 degrees F. Return the falafel to the oil, in batches, cover the pan with a lid for 30 seconds and fry until a deep brown color, spooning the oil over the falafel constantly. Remove with a slotted spoon to baking sheet lined with paper towels, and immediately season with salt.
- For the yogurt sauce: Place all ingredients in a blender and blend until smooth; season with salt and pepper to taste and transfer to a small bowl. Refrigerate for at least 30 minutes, covered, to allow the flavors to meld.
- Variation: Substitute 2 cups feta cheese for the yogurt, and add 1/2 cup finely chopped parsley.
- For the hummus: Place beans, garlic, harissa, lemon juice, and tahini in the bowl of a food processor and process until smooth. With the machine running, slowly add the olive oil until emulsified. Season with salt and pepper, to taste.
- For the relish: Whisk the oil, vinegar, and smoked paprika in a small bowl. Add the remaining ingredients and toss. The tomatoes should be lightly dressed.
- Serve falafel with yogurt sauce, hummus and relish on the side.
EASIEST FALAFEL
Super quick and easy - you will probably have all the ingredients in your pantry already! Serve with your favorite sauce! I served mine with spicy mayo, made by mixing 3 tablespoons mayo with 1/2 tablespoon sriracha. It would also be great with tzatziki or spicy mustard.
Provided by jaclyncady
Categories Appetizers and Snacks Beans and Peas
Time 30m
Yield 5
Number Of Ingredients 12
Steps:
- Place garbanzo beans, 1/4 cup panko bread crumbs, onion, 1/4 cup olive oil, egg, parsley, curry powder, garlic powder, lemon juice, and black pepper in a food processor or blender. Puree until coarse crumbles form. Blend more panko crumbs into mixture if it is too moist.
- Roll mixture into balls about the size of a golf ball; place on a plate.
- Press into patties and coat in panko bread crumbs.
- Heat about 1-inch olive oil in a skillet over medium heat.
- Pan-fry patties until crispy, about 3 minutes on each side.
Nutrition Facts : Calories 300.9 calories, Carbohydrate 31.8 g, Cholesterol 37.2 mg, Fat 17.8 g, Fiber 5.1 g, Protein 7.6 g, SaturatedFat 2.6 g, Sodium 342.7 mg, Sugar 1 g
HOMEMADE FALAFELS
Cheap and dead easy to make - stuff our simple falafels into warm pittas with salad, or serve with couscous and hummus
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack
Time 20m
Number Of Ingredients 8
Steps:
- Heat 1 tbsp oil in a large pan, then fry the onion and garlic over a low heat for 5 mins until softened. Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down. Stir in the parsley or dried herbs, with seasoning to taste. Add the egg, then squish the mixture together with your hands.
- Mould the mix into 6 balls, then flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 mins on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.
Nutrition Facts : Calories 105 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.27 milligram of sodium
BAKED FALAFEL
An easy, yummy way to make falafel. Serve with pita bread and your favorite tzatziki.
Provided by Bette
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 55m
Yield 2
Number Of Ingredients 11
Steps:
- Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.
- Preheat an oven to 400 degrees F (200 degrees C).
- Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.
- Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.
Nutrition Facts : Calories 281.1 calories, Carbohydrate 39.3 g, Cholesterol 93 mg, Fat 9.3 g, Fiber 7.2 g, Protein 11.4 g, SaturatedFat 1.6 g, Sodium 909.4 mg, Sugar 1.2 g
AUTHENTIC FALAFELS
These falafels are the closest thing to NYC street vendor falafels! Made the traditional way with dried soaked chickpeas! Great on a pita with lettuce, cucumber and yogurt. Asafoetida is usually found in Middle Eastern or Indian food stores. If you prefer, you can use 2 to 3 garlic cloves and 1 small chopped onion instead. This is a great base recipe, customize it to your own tastes.
Provided by Kathleen Woods Rubino
Categories Appetizers and Snacks Beans and Peas
Time 9h40m
Yield 6
Number Of Ingredients 14
Steps:
- Place dried chickpeas in a bowl. Fill with water to cover; stir in baking soda. Soak at least 8 hours or overnight in refrigerator. Drain.
- Place soaked and drained chickpeas in a blender or food processor; blend to a paste.
- Pour water into chickpea paste and blend until smooth. Scrape down sides of blender with spatula if needed.
- Place sesame seeds, cumin, salt, baking powder, coriander, black pepper, red chili powder, sugar, turmeric, and asafoetida powder in blender with chickpea paste; blend until well mixed. Transfer chickpea mixture to a bowl.
- Chill chickpea mixture in refrigerator to allow flavors to blend, at least 1 hour and up to two days.
- Pour vegetable oil to a depth of 1 inch in a deep skillet over medium heat and heat to 370 degrees F (188 degrees C).
- Scoop up chickpea mixture by heaping tablespoons and form into balls the size of ping pong balls.
- Fry balls in hot oil until golden brown, 3 to 5 minutes on each side.
Nutrition Facts : Calories 261.7 calories, Carbohydrate 20.8 g, Fat 17.7 g, Fiber 5.9 g, Protein 6.7 g, SaturatedFat 2.2 g, Sodium 582.4 mg, Sugar 3.7 g
More about "homemade falafels recipes"
EASY HOMEMADE FALAFEL RECIPE - HOW TO MAKE BEST FALAFEL
From delish.com
5/5 (49)Total Time 30 mins
FALAFEL RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BEST HOMEMADE FALAFEL RECIPE EVER | SIMPLE. TASTY. GOOD.
From junedarville.com
FALAFEL RECIPES | ALLRECIPES
From allrecipes.com
BEST EASIEST HOMEMADE EASY FALAFEL RECIPE - PURE ELLA
From pureella.com
EASY FALAFEL RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY HOMEMADE FALAFEL RECIPE | THE NOVICE CHEF
From thenovicechefblog.com
HOMEMADE FALAFEL - JAMIE GELLER
From jamiegeller.com
HOW TO MAKE FALAFEL WITH THIS CLASSIC RECIPE
From thespruceeats.com
HOMEMADE FALAFEL RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
HOW TO MAKE FALAFEL | ALLRECIPES
From allrecipes.com
HOMEMADE FALAFEL RECIPE | MERRYBOOSTERS
From merryboosters.com
FALAFEL - TRADITIONAL RECIPE FOR CHICKPEA FALAFEL - TORI AVEY
From toriavey.com
CRISPY HOMEMADE BAKED FALAFEL - JUST A TASTE
From justataste.com
FALAFEL - ONCE UPON A CHEF
From onceuponachef.com
CRISPY FALAFEL RECIPE (BAKED NOT FRIED) - COOKIE AND KATE
From cookieandkate.com
EASY HOMEMADE FALAFEL – PALOUSE BRAND
From palousebrand.com
HOW TO MAKE PERFECTLY CRISPY FALAFEL - INSPIRED TASTE
From inspiredtaste.net
HEALTHY FALAFEL RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
FALAFEL RECIPE | RECIPETIN EATS
From recipetineats.com
AUTHENTIC LEBANESE FALAFEL RECIPE - SIMS HOME KITCHEN
From simshomekitchen.com
BAKED FALAFEL | RICARDO
From ricardocuisine.com
THE BEST FALAFEL RECIPE (STEP-BY-STEP WITH VIDEO!) | HOW TO …
From howtocook.recipes
FALAFEL (THE CRISPY TRADITIONAL WAY) - CHEF TARIQ - MIDDLE EASTERN …
From cheftariq.com
HOMEMADE FALAFEL RECIPE | WELLNESSDOVE
From wellnessdove.com
EASY HOMEMADE FALAFEL - STEP BY STEP PHOTOS - BUDGET BYTES
From budgetbytes.com
CRISPY HOMEMADE FALAFEL 2 WAYS! (+ FRIED & BAKED INSTRUCTIONS)
From playswellwithbutter.com
EASY, HERB-PACKED FALAFEL RECIPE - SERIOUS EATS
From seriouseats.com
HOW TO MAKE THE BEST FALAFEL AT HOME | KITCHN
From thekitchn.com
CRISPY FALAFEL RECIPE - VEENA AZMANOV
From veenaazmanov.com
BEST AUTHENTIC FALAFEL RECIPE AND INGREDIENTS - THE RECIPE CRITIC
From therecipecritic.com
THE BEST FALAFEL RECIPE! | GIMME SOME OVEN
From gimmesomeoven.com
{HOW TO MAKE} HOMEMADE FALAFEL RECIPE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
FALAFEL - JO COOKS
From jocooks.com
HOMEMADE FALAFEL RECIPE (STEP-BY-STEP) - UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
FALAFEL RECIPE - BBC FOOD
From bbc.co.uk
MOST DELICIOUS FALAFEL RECIPE (FRIED OR BAKED) | DOWNSHIFTOLOGY
From downshiftology.com
AIR FRYER FALAFEL WITH CANNED CHICKPEAS - THE KITCHENEER
From thekitcheneer.com
QUICK AND EASY FALAFEL RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE BAKED FALAFEL IN THE OVEN - KITCHN
From thekitchn.com
HOMEMADE FALAFEL | MOROCCAN RECIPES | GOODTOKNOW
From goodto.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love