How To Make A Savory And Crunchy Falafel

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How to Make a Savory and Crunchy Falafel

Introduction

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Just the word conjures up images of bustling Middle Eastern streets, the aroma of spices hanging in the air, and the satisfying crunch of a perfectly fried chickpea patty. But what if we told you that you could recreate this culinary magic in your own kitchen? Yes, you! Don’t be intimidated; making falafel from scratch is easier than you might think. We’re here to guide you through every step, ensuring you achieve that coveted savory flavor and irresistible crunch every single time. Get ready to embark on a falafel adventure!

Why Homemade Falafel is Worth the Effort

Sure, you can buy pre-made falafel mix. But let’s be honest, it rarely lives up to the real deal. Think of it like this: would you rather eat a frozen pizza or one made with fresh ingredients and love? Exactly! Homemade falafel allows you to control the quality of ingredients, adjust the spices to your liking, and ultimately, create a taste experience that’s truly exceptional. Plus, the satisfaction of making something delicious from scratch is a reward in itself.

The Secret Ingredient: Patience (and Untouched Chickpeas!)

Before we dive into the recipe, let’s address a crucial point: do not use canned chickpeas. We repeat, do not use canned chickpeas! This is the golden rule of falafel making. Canned chickpeas are already cooked, and they will result in a mushy, dense falafel that crumbles apart when fried. The key to a light and airy falafel is using dried chickpeas that have been soaked overnight. Think of it like building a house: you need a strong foundation, and in this case, the foundation is properly prepared chickpeas.

Gathering Your Falafel Arsenal: Ingredients and Equipment

Alright, let’s get down to business. Here’s what you’ll need to craft your own falafel masterpiece:

Dried Chickpeas: 1 cup (soaked overnight in plenty of water)
Fresh Herbs: 1 cup packed fresh parsley, 1/2 cup packed fresh cilantro
Onion: 1/2 medium yellow onion, roughly chopped

Garlic: 2-3 cloves, minced
Spices: 1 tablespoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon cayenne pepper (or more, if you like it spicy!), 1/2 teaspoon baking soda, salt and pepper to taste
Flour (optional): 1-2 tablespoons (chickpea flour is best, but all-purpose works too) – for binding if needed
Oil for Frying: Vegetable oil, canola oil, or peanut oil (something with a high smoke point)

Equipment:

Food processor
Large bowl
Measuring cups and spoons

Deep fryer or large pot
Slotted spoon or spider
Paper towels

The Soaking Saga: Preparing Your Chickpeas for Greatness

Remember our golden rule? Soaked, not cooked, chickpeas. Here’s how to do it right:

Rinse the dried chickpeas thoroughly in a colander.
Place them in a large bowl and cover with plenty of cold water (at least 3 inches above the chickpeas). They will expand significantly as they soak.

Closure

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