“Falafel, a staple in Mediterranean cuisine, is a delicious and versatile dish made from ground chickpeas, herbs, and spices. These crispy, golden balls are perfect for stuffing into pita bread, serving over a salad, or enjoying as an appetizer with your favorite dipping sauce. At BoGosto, our falafel is a hit with diners, and now you can make this beloved dish at home.”
Ingredients:
- 1 cup dried chickpeas (do not use canned)
- 1/2 large onion, roughly chopped (about 1 cup)
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon salt
- 1/2-1 teaspoon dried hot red pepper
- 4 cloves of garlic
- 1 teaspoon cumin
- 1 teaspoon baking powder
- 4-6 tablespoons flour
- Soybean or vegetable oil for frying
Instructions:
- Prepare the Chickpeas:
- Place dried chickpeas in a bowl and cover with cold water. Allow to soak overnight, then drain.
- Make the Falafel Mixture:
- Place drained uncooked chickpeas, onions, parsley, cilantro, salt, hot pepper, garlic, and cumin in the bowl of a food processor. Process until blended but not pureed.
- Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
- Form the Falafel Balls:
- Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
- Fry the Falafel:
- Heat 3 inches of oil to 375°F in a deep pot or wok and fry 1 ball to test. If it falls apart, add a bit more flour.
- Fry about six balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.
- Serve:
- Serve falafel with hummus, tahini sauce, or stuffed into pita bread with lettuce, tomatoes, and cucumbers.