Homemade falafel: A crispy delight with a simple recipe
Are you searching for a recipe for patties that will surprise you with their flavour and simplicity of preparation? Falafels, those small, crispy chickpea balls, are an ideal choice for anyone who appreciates plant-based cuisine and oriental flavours. Discover how easy it is to prepare these delightful patties that will vanish from the plate in no time!
Falafels are a true culinary gem – crispy on the outside, soft on the inside, and bursting with aromatic spices. These meatless patties, popular in the Middle East, have won the hearts of gourmets worldwide. They can be served in pita, wraps, salads, or simply as a snack with your favourite sauce. How do you prepare perfect falafels at home? We’ll guide you on achieving the ideal texture and flavour!
Falafels - crispy on the outside, soft on the inside
Preparing perfect falafels requires some practice, but the end result is worth it. The key to success is properly soaking the chickpeas, thoroughly grinding the ingredients, and forming patties of the right size. Frying in deep oil makes the falafels crispy on the outside and soft on the inside, making them exceedingly appetising. They are a true feast for the palate and served with houmous, tzatziki sauce, or natural yoghurt with harissa.
Ingredients for falafels (25-30 pieces):
- 200g dried chickpeas,
- 2 cloves of garlic,
- 1 small onion, chopped,
- 2 tablespoons chopped fresh coriander, parsley, or mint,
- 1 tablespoon ground cumin,
- 1 teaspoon ground coriander,
- 1 teaspoon dried mint (can be mint tea),
- ½ teaspoon salt,
- ½ teaspoon pepper,
- ½ teaspoon bicarbonate of soda,
- 2 tablespoons chickpea flour or wheat flour,
- oil for deep frying.
How to prepare perfect falafels?
1. Soak the chickpeas
Avoid using canned chickpeas – they are too soft and the falafels may fall apart. Cover the dried chickpeas with cold water and let them sit for at least 12 hours, preferably overnight. Then drain them thoroughly and dry on a paper towel.
2. Prepare the mixture
Combine the soaked chickpeas, garlic, onion, chopped herbs, and spices in a food processor. Add bicarbonate of soda and flour. Blend on high speed for 2-4 minutes until the mixture becomes uniform and slightly sticky. If it is too dry, you can add a bit of water.
3. Chill the mixture
Cover the bowl with cling film and place it in the refrigerator for at least an hour. This allows the mixture to "set," making the falafels easier to form and better at holding their shape during frying.
4. Shape the falafels
If you have a special falafel mould, use it to shape the perfect patties. If not, wet your hands with water and form balls about the size of a walnut. This prevents the mixture from sticking to your hands.
5. Frying
Pour a generous amount of oil into a pot or deep pan – the layer should be about 2.5-5cm deep. Heat the oil to about 180°C (you can check by dropping a small piece of the mixture in – if it starts frying immediately, the oil is ready).
Fry the falafels in batches for 2-3 minutes on each side until they become golden and crispy. Do not add too many at once, as they will lower the oil temperature and fry unevenly.
Remove the cooked falafels with a slotted spoon and place them on a plate lined with a paper towel to drain excess oil.
Falafels are a fantastic alternative to meat patties – healthy, aromatic, and filling. Preparing them is not complicated, but it's important to remember a few key principles: use dried chickpeas, blend the mixture smoothly, chill it before forming, and fry in well-heated oil.
