AuthorbaidooneFalafel is a deep-fried ball, or a flat or doughnut-shaped patty, made from ground chickpeas, fava beans, or both. Herbs, spices, and onion relatives are commonly added to the dough. It is a very famous Middle Eastern dish that most likely originated in Egypt.
Soak the chickpeas in water at room temperature for 24 hours.
Drain the chickpeas well and add the coriander, mint, parsley, onion, and garlic. Put the mixture in the meat mincer and chop once. The resulting mixture should be soft.
Add coriander, salt, black pepper or cayenne pepper, cumin, baking soda, baking powder, and water. Using a wooden spoon stir the falafel mixture with the spices to mix thoroughly.
Place the mixture in a bowl, wrap with a piece of nylon paper. Place the falafel in the fridge for an hour or overnight.
Meanwhile, we prepare the tarator by mixing well yogurt with salt, mashed garlic, tahini and lemon juice.
Form the falafel using a falafel mold (available in Middle Eastern markets) and then dip the tip of each falafel with a little sesame and fry a few at a time in hot oil for a few minutes on each side until it becomes crispy and golden brown, flipping them over with frying strainer or tongs as soon as they are browned on one side. Remove the falafel from the oil with the frying strainer or tongs to a paper towel-lined plate, and fry the remaining falafel in the same way.
Serve hot with Arabic pita bread, tarator sauce, and pickles.
Ingredients
Directions
Soak the chickpeas in water at room temperature for 24 hours.
Drain the chickpeas well and add the coriander, mint, parsley, onion, and garlic. Put the mixture in the meat mincer and chop once. The resulting mixture should be soft.
Add coriander, salt, black pepper or cayenne pepper, cumin, baking soda, baking powder, and water. Using a wooden spoon stir the falafel mixture with the spices to mix thoroughly.
Place the mixture in a bowl, wrap with a piece of nylon paper. Place the falafel in the fridge for an hour or overnight.
Meanwhile, we prepare the tarator by mixing well yogurt with salt, mashed garlic, tahini and lemon juice.
Form the falafel using a falafel mold (available in Middle Eastern markets) and then dip the tip of each falafel with a little sesame and fry a few at a time in hot oil for a few minutes on each side until it becomes crispy and golden brown, flipping them over with frying strainer or tongs as soon as they are browned on one side. Remove the falafel from the oil with the frying strainer or tongs to a paper towel-lined plate, and fry the remaining falafel in the same way.
Serve hot with Arabic pita bread, tarator sauce, and pickles.