Falafel Side Recipe
Make Falafel Side Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Falafel Mixture
Frying
Serving
Method
Preparing the Falafel Mixture
- 1
Soak Chickpeas
In a large bowl, soak the dried chickpeas in water overnight (or for at least 8 hours) until they are plump and softened.
- 2
Blend Ingredients
Drain the soaked chickpeas and transfer them to a food processor. Add the chopped parsley, cilantro, chopped onion, minced garlic, ground cumin, ground coriander, baking powder, salt, and black pepper. Pulse the mixture until it is coarsely ground but not pureed.
- 3
Add Flour and Water
Add flour and water to the mixture and pulse a few more times until well combined. The mixture should hold together when formed into a ball. If too wet, add additional flour, a tablespoon at a time, until the desired consistency is reached.
- 4
Chill Mixture
Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 1 hour to help it firm up.
Frying the Falafel
- 5
Heat Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Form Falafel Balls
Using your hands or a scoop, form the falafel mixture into small balls or patties, about 1.5 inches in diameter.
- 7
Fry Falafel
Carefully drop the falafel balls into the hot oil, working in batches to avoid overcrowding. Fry for about 4-5 minutes or until golden brown and crispy, turning occasionally for even cooking.
- 8
Drain and Cool
Using a slotted spoon, remove the fried falafel from the oil and place them on a plate lined with paper towels to drain excess oil.
Serving the Falafel
- 9
Assemble the Plate
To serve, place the falafel on a platter alongside pita bread, hummus, pickled vegetables, sliced tomatoes, and sliced cucumbers. Guests can build their own falafel wraps or enjoy them as a side dish.
