For a true Israeli experience make your own falafel and serve in a pita spread with hummus. Add Arab chopped salad and tahini dip, cucumber pickles, Iraqi fried eggplant, Moroccan carrot salad, German sauerkraut and Yemeni zhoug (available these days at Trader Joe’s.)
Homemade falafel
Course: Appetizers, Grains u0026amp; LegumesCuisine: Israeli, Jewish, Arab, PalestinianDifficulty: Easy40
falafels30
minutes8
minutesFalafel balls are delicious on their own, especially when they are green from all the fresh herb in them, as in this recipe.
You can freeze the falafel mixture, but do it without the flour and the baking soda. Thaw it when you’re ready to use, add the flour and baking soda and fry as usual.
The best way to make falafel its the grind everything with a meat grinder, but a food processor works very well too, if done right. Instructions for both options are below.
The special falafel making tool is available at some kosher or Middle Eastern markets, or online. Or you can wet your hands and use them to shape little 1.5” balls.
INGREDIENTS
1 lbs. chickpeas (dried, not cooked)
1 onion, cut to 8 wedges
4 garlic cloves
3 bunches of cilantro, including half of the stems, cut to 2 inch sections (about 6 cups)
1-2 teaspoons chili pepper flakes
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons ground coriander
2 tablespoons grated fresh ginger (optional)
2 teaspoons table salt
2 tablespoons flour
2 teaspoons baking soda
Canola or corn oil for frying
- To serve
Pita
DIRECTIONS
- Soak the chickpeas in water overnight or for 5-6 hours. Drain.
- If you’re using a meat grinder, grind the chickpeas, onions, garlic and cilantro into a large bowl.
- If you’re using a food processor, grind the chickpeas 2 cups at a time, pulsing to get very fine crumbs, but not a paste. Stop and mix the chickpeas from the sides into the center of the food processor bowl as needed, so the chickpeas are ground evenly. Continue with the rest of the chickpeas. Use the food processor to grind the onion and cilantro as well. Transfer all to a large bowl.
- Add the chili, cumin, paprika, coriander, ginger, salt, flour and baking soda to the bowl and mix well. (if you want to freeze the falafel mixture, do that without the flour and baking soda. Freeze the mixture in a freezer-proof ziplock bags. Thaw in the fridge overnight when ready to use, and add the flour and baking soda right before frying.)
- Heat 1 inch of oil in frying pan on a medium-high heat. You can also use a deep fryer or on medium settings.
- Form 1 inch round balls using a special falafel tool (or simply using a spoon or wet hands) and fry until the falafel balls are golden brown and cooked through.
- Serve in a pita bread with tahini sauce and Israeli salad, plus any of the the toppings mentioned in the note above.
