Israeli Falafel Recipe
Even though these protein-packed chickpea fritters are listed as one of Israel’s national dishes, it is often suggested that falafel might have originated in Egypt, Lebanon, or Palestine.
By the 1950s, to earn a living, Yemenite immigrants in Israel started making falafel in the streets, selling it wrapped in paper, which has eventually transformed this ancient dish into an early form of Israeli fast food.
RECIPE NOTES:
When making falafel, whether opting for fava beans or chickpeas, it is advised to use fresh beans, since with canned ones your falafel could easily turn out to be too mushy.However, never process them entirely, as they should have some texture to them.
Also, though falafel is pretty fluffy as it is, recipes often include baking powder or baking soda, which further lightens the mixture.
Before you start frying, test the oil temperature by gently dropping a single falafel ball in the center of the pan. It usually takes 2-3 minutes per side, and if your falafel browns faster than that, the oil is too hot, meaning the outside will burn, and the insides will remain raw.
Test the consistency of falafel by frying one ball — if it falls apart, add more flour.
RECIPE INGREDIENTS
1 cup (200g) dried chickpeas, soaked overnight and drained
1/2 large onion, roughly chopped
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2-1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
Vegetable oil for frying, as needed
FOR SERVING:
chopped tomato
diced onion
diced green bell pepper
tahini dip
pita flatbread
DIRECTIONS ON ISRAELI FALAFEL RECIPE
Using a food processor, blend the chickpeas into a rough paste together with onions, parsley, cilantro, salt, hot pepper, garlic, and cumin. Process the ingredients together until well-blended but not puréed
Add the baking powder and enough flour so that the paste doesn’t stick to your hands. Pulse again until well mixed. Cover and refrigerate for several hours.
Using your hands, form the mixture into balls about the size of a walnut, or use a falafel scoop to make patties.
Heat vegetable oil to about 375ºF/190°C.
Fry falafel in batches, taking care not to overcrowd the pan, for a few minutes on each side or until golden brown.
Drain it on paper towels.
Serve your falafel with any topping of choice
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RECIPE VIDEO
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Ingredients
1 cup (200g) dried chickpeas
1/2 large onion, roughly chopped
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2-1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
Vegetable oil for frying, as needed
FOR SERVING:
chopped tomato
diced onion
diced green bell pepper
tahini dip
pita flatbread
Instructions
- Using a food processor, blend the chickpeas into a rough paste together with onions, parsley, cilantro, salt, hot pepper, garlic, and cumin. Process the ingredients together until well-blended but not puréed
- Add the baking powder and enough flour for o that the paste doesn’t stick to your hands. Pulse again until well mixed. Cover and refrigerate for several hours.
- Using your hands, form the mixture into balls about the size of a walnut, or use a falafel scoop to make patties.
- Heat vegetable oil to about 375ºF/190°C.
- Fry falafel in batches, taking care not to overcrowd the pan, for a few minutes on each side or until golden brown.
- Drain it on paper towels.
- Serve your falafel with any topping of choice
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Ingredients
1 cup (200g) dried chickpeas
1/2 large onion, roughly chopped
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2-1 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin
1 teaspoon baking powder
4-6 tablespoons flour
Vegetable oil for frying, as needed
FOR SERVING:
chopped tomato
diced onion
diced green bell pepper
tahini dip
pita flatbread
Instructions
- Using a food processor, blend the chickpeas into a rough paste together with onions, parsley, cilantro, salt, hot pepper, garlic, and cumin. Process the ingredients together until well-blended but not puréed
- Add the baking powder and enough flour for o that the paste doesn’t stick to your hands. Pulse again until well mixed. Cover and refrigerate for several hours.
- Using your hands, form the mixture into balls about the size of a walnut, or use a falafel scoop to make patties.
- Heat vegetable oil to about 375ºF/190°C.
- Fry falafel in batches, taking care not to overcrowd the pan, for a few minutes on each side or until golden brown.
- Drain it on paper towels.
- Serve your falafel with any topping of choice