Best Falafel Food

CHEF JOHN'S FALAFEL

Steps:

• Place garbanzo beans into a large container and cover with several inches of cool water; let stand 12 to 24 hours. Drain.
• Blend garbanzo beans, onion, parsley, garlic, flour, lemon juice, salt, cumin, coriander, baking soda, and cayenne pepper together in a food processor, scraping down the sides of the bowl as necessary, until mixture is finely ground and holds together when pressed. Transfer garbanzo mixture to a bowl, cover with plastic wrap, and refrigerate until flavors blend, 1 to 2 hours.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Divide dough into 12 portions and roll each with moistened hands into a ball.
• Working in batches, cook falafel balls in hot oil until browned and crispy, about 5 minutes. Transfer to a wire rack to drain.

BEST FALAFEL

Steps:

• Place fava beans in a bowl and cover with plenty of cold water. Soak for 2 days, changing the water daily (in hot weather change the water twice daily).
• Soak chickpeas on the second day in a separate bowl in plenty of cold water.
• Drain beans and chickpeas and rinse under cold running water; drain again. Remove the skins from the fava beans and discard them. Do not skip that step or the falafel will not taste good.
• Combine fava beans, chickpeas, onion, garlic, and parsley leaves in the bowl of a food processor; pulse until pureed, scraping the sides often to ensure everything is evenly processed to a smooth paste. Add cayenne pepper, coriander, cumin, baking soda, salt, and pepper. Transfer to a bowl; cover and let mixture rest for 30 minutes.
• Line a baking sheet or a large tray with waxed paper.
• Shape the mixture into 25 to 30 evenly sized patties and place them on the prepared baking sheet, leaving at least 1/2 inch between them. Let rest, uncovered, for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Pour oil into the bottom of a large skillet until it just covers the bottom. Heat until oil is hot enough to sizzle a breadcrumb.
• Carefully lift the falafel from the waxed paper using a spatula. Fry a few falafel at a time and do not overcrowd the skillet. Fry until crisp and brown on the underside, 3 to 5 minutes. Flip, and fry on the other side until browned, another 3 to 5 minutes. Remove from skillet and transfer to a baking sheet. Place the finished falafel in the preheated oven to keep warm while you fry the rest, adding more oil to the pan as needed.

FALAFEL RECIPE WITH CHICKPEAS

Steps:

• Add chickpeas to a large bowl and rinse them well at least thrice. Soak them in fresh water for at least 12 hours.
• After the soak, discard the water and rinse them well with fresh water. Drain them to a colander.
• Add chickpeas, cumin, coriander, pepper, cayenne, salt, onion, garlic, parsley and flour to a food processor or a grinder. Process to a coarse mixture without adding water.
• The mixture must resemble the texture of wheat semolina or couscous and not like a smooth paste. If the mixture is not processed well the balls can fall apart while frying in the oil.
• Test the processed dough by taking a small portion (1½ to 2 tbsps.) to your palm and press it down with your fingers and shape to a ball. The mixture should hold shape. If not process a little more until it passes this test.
• Optionally refrigerate for an hour. This step helps the mixture to bind well. This mixture keeps good in the refrigerator for up to 2 days.
• When you are ready to fry the falafel, add baking powder. I use it only for the air fryer and baked versions and don't if frying.
• On a medium flame, heat oil in a deep pan just enough to partially immerse the falafel. Too much oil in the pan can sometimes disintegrate the falafel. (check the pictures)
• Test 1: Drop a small portion of dough to the hot oil, it should come up to the surface steadily without turning brown. This means the oil is ready to fry.
• Test 2: Shape 1½ to 2 tbsps. dough to a ball pressing it firmly with your fingers. Gently drop it in the hot oil & do not disturb until it becomes firm for about 2 mins. It should not fall apart, meaning your mixture is just right.
• Troubleshooting: If the falafel falls apart, add more flour or process the mixture a bit more.
• Make lemon sized balls and press them gently with your fingers to bind the mixture well. If you want you may flatten them slightly. You should be able to make about 25 to 30 falafel.
• Regulate the flame to medium, Gently slide them one after the other to the hot oil, making sure not to overcrowd the pan. Do not disturb them for a minute or two until they cook a bit and firm up.
• Later turn them to the other side and deep fry them on a medium flame until golden & crisp. Remove the falafel to a steel colander, rack or kitchen towel.
• Serve falafel with your Tahini sauce or yogurt dip. You can also stuff in halved pita bread along with pickled veggies, toum or tahini sauce.
• To bake in oven, flatten the falafels to shape like patties. Preheat the oven to 400F or 200 C for at least 15 to 20 mins. Place the falafels on a greased tray and spray them with oil generously.
• Bake them for 12 mins and turn them to the other side gently. Continue to bake for another 12 mins until crisp and done. Over baking makes them dry.
• I prefer to flatten the balls to patties. Place them in the air fryer basket and air fry for 9 mins at 390F or 200 C. Turn them to the other side and fry for another 6 to 7 minutes until crisp.
• If you air fry them too long they will become dry. I prefer to spray them with oil after air frying.
• To make tahini sauce - I use ¾ cup tahini, ¼ cup + 2 tbsp warm water, 2 large garlic cloves, 2 tbsp. lemon juice, salt as needed, 2 tsp finely chopped fresh parsley. Process all the ingredients in a processor until pale, creamy and thick.
• To make a quick yogurt dip, use ¾ cup greek yogurt or hung curd, 1 tsp lemon juice, salt, 1 garlic clove, deseeded green chili (optional). Blend them and add parsley.

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.

BAKED FALAFEL

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.

FALAFEL

Steps:

• In a food processor, combine the chickpeas, scallions, garlic, cumin, coriander, cayenne, parsley, cilantro, egg, and lemon juice. Pulse to combine and season with salt. The mixture will not be smooth, but it should not have large chunks.
• Add in the baking powder and 1/3 cup of the flour and pulse to just combine. Remove to a bowl and chill in the refrigerator for 30 minutes.
• Remove the chickpea mixture from the refrigerator. Add enough oil to a large saute pan so it reaches 1/2-inch up the sides and heat it over medium-high heat until an inserted thermometer reads 360 degrees F.
• Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour. Roll into balls on the floured plate and press gently into patties. Fry in batches of hot oil for about 3 to 4 minutes each side and drain on paper towels.
• Serve the falafel on a bed of lettuce with chopped salted tomatoes, grated cucumber and White Bean Yogurt Sauce.

MY FAVORITE FALAFEL

Steps:

• Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
• Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. 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 chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
• Heat 3 inches of oil to 375ºF in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.
• NOTE: Egyptians omit the cilantro and substitute fava beans for the chickpeas.
• Joan Nathan Shares Her Tips With Epicurious
• Tahina (also called tahini) is an oily paste made from ground sesame seeds. It is available in Middle Eastern markets and on Amazon. To garnish your falafel in true Israeli style, try adding one or several of the following condiments: harissa hot sauce, pickled turnip, mango amba (pickle), or sauerkraut.

FALAFEL

Steps:

• One day ahead: Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Add 1/2 tsp of baking soda to the water and stir; this will help soften the chickpeas. Cover the bowl and let them soak overnight in a cool, dark place or in the refrigerator. The chickpeas should soak at least 12 hours and up to 24 hours, until tender (change soaking water for fresh water after 12 hours). They will double in size as they soak - you will have between 4 and 5 cups of beans after soaking.
• Drain and rinse the chickpeas well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour or chickpea flour (use chickpea flour to make gluten free), salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom. Note: if you have a smaller food processor, you will want to divide the ingredients in half and process the mixture one batch at a time.
• Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process until the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that... but don't over-process, you don't want it turning into hummus!
• Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir; this will make the texture more even throughout. Remove any large chickpea chunks that the processor missed.Cover the bowl with plastic wrap and refrigerate for 1-2 hours.Fill a skillet with vegetable oil to a depth of 1 ½ inches. I prefer to use cooking oil with a high smoke point, like grapeseed. Heat the oil slowly over medium heat. The ideal temperature to fry falafel is between 360 and 375 degrees F; the best way to monitor the temperature is to use a deep fry or candy thermometer. After making these a few times, you will start to get a feel for when the oil temperature is "right."Meanwhile, form falafel mixture into round balls or slider-shaped patties using wet hands or a falafel scoop. I usually use about 2 tbsp of mixture per falafel. You can make them smaller or larger depending on your personal preference. The balls will stick together loosely at first, but will bind nicely once they begin to fry.
• If the balls won't hold together, place the mixture back in the processor again and continue processing to make it more paste-like. Keep in mind that the balls will be delicate at first; if you can get them into the hot oil, they will bind together and stick. If they still won't hold together, you can try adding 2-3 tbsp of flour or chickpea flour to the mixture. If they still won't hold, add 1-2 eggs to the mix. This should fix any issues you are having.Before frying my first batch of falafel, I like to fry a test one in the center of the pan. If the oil is at the right temperature, it will take 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot and your falafels will not be fully cooked in the center. Cool the oil down slightly and try again.
• When the oil is at the right temperature, fry the falafels in batches of 5-6 at a time until golden brown on both sides.
• Once the falafels are fried, remove them from the oil using a slotted spoon.
• Let them drain on paper towels. Serve the falafels fresh and hot; they go best with a plate of hummus and topped with creamy tahini sauce. You can also stuff them into a pita.
• SESAME FALAFEL VARIATION: After forming the balls or patties, dip them in sesame seeds prior to frying. This will make the falafel coating crunchier and give it a slightly nutty flavor.
• HERB FALAFEL VARIATION (GREEN FALAFEL): Add ½ cup additional chopped green parsley, or cilantro, or a mixture of the two prior to blending.
• TURMERIC FALAFEL (YELLOW FALAFEL): Add ¾ tsp turmeric to the food processor prior to blending.
• HOW TO MAKE A FALAFEL PITA: Making a falafel pita is actually really simple. The two main ingredients are pita bread and falafel. Cut the pita bread in half to form two "pockets." Each pocket is a serving size. Stuff the pocket with falafel, as well as any add-ons you fancy.Here are some traditional add-ons that can be added to your pita: tahini sauce, shredded lettuce, diced or sliced tomatoes, Israeli salad, onions, dill pickles, hummus, tabouli, french fries
• Here are some less traditional add-ons that are also tasty: sprouts, cucumber slices, roasted peppers, roasted eggplant slices, sunflower seeds, feta cheese, yogurt, tzatziki.

HOW TO MAKE FALAFEL

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!

FALAFEL

Steps:

• Place dried chickpeas in a bowl and cover with cold water.
• Soak for at least 15 hours.
• Then drain the chickpeas and place them in a food processor with the scallions, garlic, parsley, mint, chili, salt, cumin, and coriander.
• Mix baking with the warm water and add mixture to food processor. Process until smooth. Transfer mixture into a small bowl, cover, and refrigerate for 30 minutes.
• Meanwhile heat about 2 inches of oil in a heavy pan to 375 degrees F.
• When falafel mixture is chilled, roll into golf-sized balls.
• Carefully place a few at a time into the hot oil, making sure they don't stick to the bottom. Cook, turning, for about 6 minutes, or until the balls are a dark, even brown on all sides. Remove with slotted spoon and drain on paper towels. Serve either in sandwiches or as a falafel first course.
• Serve with a yogurt sauce.