Falafel – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Israel Region / Locale: Israeli Servings: Serves 4-6
Israel Region / Locale: Israeli Servings: Serves 4-6Falafel, a quintessential Middle Eastern delicacy, is a delightful blend of chickpeas, herbs, and spices, packed into a crispy, golden exterior. Its origins trace back to ancient Egypt, where it was traditionally made with fava beans. Today, falafel is a beloved street food and staple in many parts of the world, offering a burst of flavor in every bite, often served in pita bread or over a fresh salad, accompanied by tahini or yogurt sauce.
Ingredients
- dried chickpeas – 2 cups / 400 g
- yellow onion, chopped – 1 medium / 150 g
- fresh parsley, chopped – 1 cup / 60 g
- fresh cilantro, chopped – 1 cup / 60 g
- garlic cloves, minced – 4 cloves
- ground cumin – 1 tablespoon / 6 g
- ground coriander – 1 tablespoon / 6 g
- salt – 2 teaspoons / 12 g
- baking soda – 1 teaspoon / 4 g
- black pepper – 1/2 teaspoon / 1 g
- cayenne pepper – 1/4 teaspoon / 0.5 g
- all-purpose flour – 2 tablespoons / 15 g
- vegetable oil for frying – as needed
Instructions
- Soak the dried chickpeas in plenty of water for at least 12 hours or overnight. Drain well.
- In a food processor, combine soaked chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, salt, baking soda, black pepper, cayenne, and flour.
- Pulse until you achieve a coarse paste. Avoid making the mixture too smooth.
- Refrigerate the mixture for at least 1 hour to allow flavors to meld and to firm up the mixture.
- Heat vegetable oil in a deep pan to 350°F (175°C).
- Form the mixture into small balls or patties, about 2 inches in diameter.
- Fry falafel in batches for about 3-4 minutes until deep brown and crispy.
- Drain on paper towels and serve hot with pita, salad, and tahini sauce.
Substitutions
- dried chickpeas -> canned chickpeas (ensure to dry well)
- all-purpose flour -> chickpea flour for gluten-free option
Enhancements in the Next Evolution
- Add a teaspoon of sesame seeds to the mixture for a nutty flavor.
- Incorporate lemon zest for an added citrusy brightness.
- Use fresh fava beans instead of chickpeas to honor the traditional Egyptian recipe.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
