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Rows of crisp deep-fried falafel balls with flecks of herb in the crust
Katamtaman
🇱🇧 LevantineLarawan: Popo le Chien · CC BY-SA 3.0 ↗

Falafel

Crisp deep-fried fritters of ground soaked chickpeas, herbs and spice — green and fluffy inside, crunchy outside.

Pinagmulan

Recipe ni Levantine tradition · 🏺 Traditional

Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.

Karagdagang impormasyon sa Wikipedia ↗

Panoorin habang niluluto · 3 na video

The Cooking FoodieRefika's KitchenMattia Moleri
⏱ 40 min🍽 4 na serving🔥 330 kcal🇱🇧 Lebanon
VeganVegetarianWalang gatasHalal

Mga hakbang

  1. Use chickpeas that have only been soaked, never cooked — cooked ones will fall apart in the oil.

  2. Grind the drained chickpeas with the onion, garlic and herbs to a coarse, sandy paste.

  3. Season with cumin, coriander and salt, then chill the mix so it firms up.

  4. Stir in a little baking soda just before frying for a lighter texture, then shape into small balls or patties.

  5. Deep-fry at 175°C (350°F) until deep golden brown and crisp.

  6. Drain and serve hot in flatbread with tahini sauce, salad and pickles.

💡 Mga tip

  • Soaked-not-cooked chickpeas are the number-one rule.
  • Chill the mixture so the fritters hold together.
  • Add the baking soda at the last moment for fluff.

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