Enjoy your homemade falafel! 7 Easy Steps.

Falafel is a delicious Middle Eastern dish made from ground chickpeas or fava beans, along with herbs and spices. It's typically deep-fried to create crispy, flavorful balls or patties.

What’s your favorite way to enjoy falafel?  I love them in warm pita sandwiches with tahini sauce or hummus, along with my lazy Mediterranean tomato and cucumber salad. But you can enjoy it alongside other plates or as part of a mezze spread.

Here's a basic recipe for falafel:

Ingredients:

For the falafel:

• 1 1/2 cups dried chickpeas (or canned chickpeas, drained and rinsed)
• 1 small onion, roughly chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 3-4 cloves garlic, minced
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• 1/2-1 tsp baking powder
• 4-6 tbsp all-purpose flour or chickpea flour (adjust as needed)
• Vegetable oil for frying

For serving:

• Pita bread or flatbreads
• Tahini sauce or yogurt-based sauce
• Sliced tomatoes, cucumbers, lettuce, and red onions
• Pickles or hot sauce (optional)

Instructions:

1. If using dried chickpeas, soak them in water for at least 12 hours or overnight. Drain and rinse thoroughly.

2. Place the chickpeas, chopped onion, parsley, cilantro, garlic, cumin, coriander, cayenne pepper, salt, and black pepper in a food processor. Pulse until the mixture is finely ground but not pureed. Scrape down the sides of the bowl as needed.

3. Sprinkle baking powder and 4 tablespoons of flour over the mixture. Pulse again until the mixture begins to form a dough-like consistency. If it's too wet, you can add more flour, one tablespoon at a time, until the mixture holds together without being too sticky. Be careful not to over-process; you want a slightly coarse texture.

4. Transfer the falafel mixture to a bowl, cover it, and refrigerate for at least 1 hour. This helps the mixture firm up and makes it easier to shape into balls or patties.

5. After chilling, shape the mixture into 1.5-inch (3.8 cm) balls or patties. You can use your hands or a falafel scoop to do this.

6. Heat about 2 inches (5 cm) of vegetable oil in a deep pot or skillet to 350-375°F (175-190°C). Carefully drop the falafel balls or patties into the hot oil, a few at a time, and fry until they are golden brown and crispy, about 3-5 minutes. Use a slotted spoon to remove them and place them on a plate lined with paper towels to drain excess oil.

7. Serve the falafel hot in pita bread or flatbreads with tahini sauce or yogurt-based sauce, sliced vegetables, and optional pickles or hot sauce.