Check your email to confirm your subscription! You say in one place to use baking powder, but there's only baking soda in the recipe. Thank you!!! To make ahead: Prepared falafel mixture will keep in the fridge for 1-2 days ahead of time. And easier to make than you think! I have a question. Avoid over-crowding the falafel; fry them in batches if necessary. My father’s friend owned a small falafel shop that was located in the heart of the souq (market). Drain. 3. Easy to follow and thanks for sharing the tips. Colleen Graham is a cocktail expert, professional bartender, and cookbook author with over 10 years of experience in the food-writing world. Please help and tell me what I did wrong. I think I must have nailed the oil temperature. Drain very well. Hi! Cover them in plenty of water and add baking soda to help soften them as they soak. The chilled mixture will hold together better, making it easier to form the falafel patties. Allow to boil for 5 minutes, then reduce the heat and let simmer on low for about 1 hour. Chilling for at least 1 hour helps with the shaping. And, I'm sharing my complete step-by-step tutorial and important tips for baking or frying falafel. Heat the oil on medium-high until it bubbles softly. Many falafel recipes use canned chickpeas which is not authentic and will cause the falafel patties disintegrate in the hot cooking oil. Make mixture. Listen to the lady and do not use canned chickpeas. Once I started reading the attached notes that you shared along with the recipe, I started to suspect that you might be more than just a beautiful woman with a cooking website, and those thoughts were definitely confirmed once I tasted your falafel! Falafel is vegan and high in fiber thanks to the chickpeas. Tip: it's always a good idea to fry one falafel first to make sure the oil temperature does not need to be adjusted. Keywords: falafel, how to make falafel, authentic falafel recipe, Tag @themediterraneandish on Instagram and hashtag it #themediterraneandish. JOIN MY FREE E-MAIL LIST HERE. You can make these easy falafels in minutes for a delicious quick dinner. For perfectly crispy falafel, sadly, the best option is deep frying. How to Make Falafel. Form patties or balls. I totally think it's possible, although, I have never tried myself, so I don't have any specific tips I can offer. Other reasons may be not allowing time for the falafel mixture to sit in the fridge so that the starch from the chickpeas will do its work. Slightly flatten. As promised they dissolved in the hot oil. Alternatively, you can combine the ingredients in a food processor. Dried chickpeas (that have been soaked in water for 24 hours) are an important ingredient that will give your falafel the right consistency and taste. It needs to be gently bubbling at all times, otherwise, the patties won’t be able to hold together. What kind of oil do you recommend for frying? PS Your tahini sauce and simple mediterranean salad were superb! Carefully drop the falafel in the oil, using a slotted spoon, and fry for 3-5 minutes until medium brown on the outside. In this case, I could not get to the Middle East in time, so I'm glad that you are here sharing the authentic recipes with us. Flavors are good but fell apart when fried? Skip the soaking and cooking if using canned beans. He ordered the falafel every day he was in this week! I have two quick questions. Add chickpeas, fresh herbs (parsley, cilantro, and dill), garlic, onion, and spices to food processor and pulse a little bit at a time until the mixture is finely ground. Other readers have attempted this, though, so if you peruse through the comments section, you may be able to find some great advice! I cannot believe how delicious these falafel turned out! As a side: serve falafel next to small plates like Turkish-inspired fried eggplant, tabouli salad, or Balela Salad. Growing up in Port Said, Egypt, one of my favorite foods ever was falafel! As a Chef for over 30 years, I always try to go to an authentic source for a indigenous recipe; eating Quiche Lorraine at a cafe at the foot of the cathedral in Alsace; Black Forest Cake in Triburg or Veraci Vongole in Venice, I always try to go straight to the source. I actually used vegetable oil (I thought that's what you mentioned, but I might have read that elsewhere). *This post first appeared on The Mediterranean Dish in 2015 and has been recently updated with new information and media for readers' benefit. And I went lighter on the other spices. Thank you very much for sharing. This is my first time making it even trying falafel. No oil needed. - Dried chickpeas: AVOID using canned chickpeas! Sadly my falafels also disintegrated while frying. If you're looking for the perfect vegetarian option for a Mediterranean meal, make falafel. It has also become a popular vegan food in Egypt and throughout the Middle East. Get easy-to-follow, delicious recipes delivered right to your inbox. Hi, Jay! If you can't find them, you can toast sesame seeds in a skillet on medium heat for about 3-4 minutes. But you can enjoy it alongside other plates or as part of a mezze spread (lots of ideas below!).