Falafel Recipe (2024)

FAQs

What is real falafel made of? ›

Falafel are deep-fried balls or patties made from chickpeas or fava beans, sometimes both, plus fresh herbs and spices. Falafel is a popular Middle Eastern street food sold from vendors or fast-casual spots in countries such as Egypt, Syria, Lebanon, Turkey and Israel, where it's the national dish.

The problem is that canned chickpeas have too much moisture. The result is a dough that doesn't quite stick together, and tends to spread or flatten out in the pan. This is sad falafel and we don't want that.

Are falafels ever not vegan? Sometimes, falafel is served topped with dairy-based sauce or cheese, which would make it not vegan. In addition, some pita served with falafel contains honey, and on rare occasions, restaurants may fry falafel in animal oil or in oil shared with non-vegan foods.

And the perfect binding ingredient for falafel is flour. Nothing fancy, just plain all-purpose flour. Add a few tablespoons at a time to your mixture, until you can press it easily into balls or patties. Just be sure you don't overwork the falafel batter.

Falafel's Nutritional Profile

Zozos says that the health benefits of falafel are plenty. It tends to be relatively low in cholesterol, low on the glycemic index scale, and high in protein. Also, it's full of complex carbs and fiber, which are good for a healthy gut and regular bowel movements, adds Zozos.

Not unexpectedly, creative Westerners now add such other ingredients as olives and sun-dried tomatoes. Crumbled feta cheese is an excellent addition. Although a perfect picnic or anytime snack when cold, falafel are very much better when warm. The choice of accompanying sauces is enormous.

If the mixture is too wet, the falafel has a tendency to fall apart when being fried so please pat dry the ingredients before using them. If you find the mixture is too wet, simply add little more breadcrumbs. The falafel mixture after prepared can be shaped by hand or with a tool called an alb falafel (falafel mold).

Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish. Open your cans of beans using a can opener.

Some people may find themselves allergic or intolerant to these legumes. Chickpeas contain proteins, similar forms of which are found in soy beans, which may trigger an immune response from the body. For those with allergies, visible and common reactions include: Skin reactions such as eczema and hives.

The origins of the falafel can be traced back to Egypt, which is located between Africa and the Middle East. Egyptians are said to eat falafels every day. In fact, falafels are considered their national dish. Falafels reached North America and Germany in the 20th century.

What is a good meat substitute for falafel? ›

Chickpeas. Chickpeas, also known as garbanzo beans, are the protein (and fiber) powerhouses that make up hummus. But you can also use them to make baked falafel, which is solid enough to serve as a meat-free patty.

Falafel features prominently in Israeli cuisine and has been called a national dish. Some Palestinians and other Arabs have objected to current identification of falafel with Israeli cuisine as cultural appropriation.

Baking soda and powder: Baking soda breaks down and softens the chickpeas as they soak. Baking powder, mixed in just before baking, makes the falafel light and airy. Fresh herbs: The tender leaves of parsley, dill, and cilantro bring fresh, herbal flavor and color.

There are three types of falafel--Traditional falafel, baked falafel and lemon falafel. “Where the traditional falafel is the basic fried falafel comprising a mix of chickpeas, onions, garlic, herbs and spices, baked falafels are made using fresh herbs in the chickpea mixture,” says Chef Sati from Ophelia.

Falafel best match are rype, juicy and aromatic rosé or white wines with sweet summer fruit aromas such peach and mango.

On the other hand, Israeli falafel is almost universally made from chickpeas. This is because many Jews have a medical deficiency called G6PD, a hereditary enzymatic deficiency that can be triggered by fava beans. Chickpeas, or garbanzo beans, provide the perfect substitute.

If the mixture is too wet, the falafel has a tendency to fall apart when being fried so please pat dry the ingredients before using them. If you find the mixture is too wet, simply add little more breadcrumbs. The falafel mixture after prepared can be shaped by hand or with a tool called an alb falafel (falafel mold).

Because the chickpeas need to be totally raw before the falafel balls are formed, the standard quick-soak method of bringing the beans to a boil and letting them sit for an hour will not work with this recipe.

Why are chickpea falafels green? Falafel lovers will tell you that authentic falafels should be crispy (deep-fried) and green on the inside. That green color comes from fresh herbs like cilantro and parsley. These green falafels are green through and through and also include those fragrant fresh herbs.