Falafel is a popular street food that can mostly be found in countries such as Africa, Israel, and Middle eastern countries. But, it has made huge waves in the U.S. as well, as a popular street food. The origin of this exotic vegetarian dish dates back to the Coptic Egyptians who instead of chickpeas used fava-beans. Chickpeas are commonly used in Israeli, and Middle Eastern versions, and are equally delicious. What’s most loved about falafel, is that it’s completely vegan/vegetarian friendly! And not to mention delightfully filling. Even the biggest carnivore can find satisfaction in falafel.
Often eaten stuffed into warm fresh pita bread makes this an instant meal. Think of fast-food in a much more healthy way. It can also be enjoyed with a drizzle of Tahini which renders a unique nutty flavor.
In this recipe I made a delicious tahini drizzle by adding harissa paste and maldon salt. The harisa paste can be found in any specialty store, or online. The harisa adds heat to the falafel but, is completely optional.
Falafel has a refreshing taste due to the wonderful fresh ingredients used. Parsley, Onion, and leeks renders this falafel a delicious fresh flavor and frying it in grape-seed oil lightens up the texture. You can also use vegetable oil to fry them if grapeseed oil isn’t available. There’s really no hard way in making falafel all you need is fresh ingredients, and time.
Chopping fresh ingredients just puts a big smile on my face literally! I find chopping ingredients by hand puts that extra amount of love into the dish. I’m a total kitchen nerd to say the least, but there is something relaxing in chopping fresh ingredients for falafel.
Keep in mind you must soak the chick peas in water overnight, and you will need a food processor to ground all the ingredients together, or a blender could work just as well. Watch my tutorial here to give you an idea on how incredibly easy falafel is to make.
I would love to hear your feed back so, feel free to comment below and share thus recipe with all the falafel lover’s you know! Enjoy.
Homemade falafel with spicy tahini drizzlePrint Recipe
- 1 cup of chickpeas (soaked overnight)
- 1/2 large onion chopped
- 2 Tablespoons of fresh parsley chopped
- 4 garlic cloves
- 2 tablespoons of leeks chopped
- 1 teaspoon of salt
- 1 tablespoon of fresh lemon juice
- 1teaspoon of Aleppo pepper, or red pepper flakes
- 1/2 tablespoon of harisa paste, *optional
- 1 teaspoon of cumin
- 6 Tablespoon of flour
- 1 cup of grapeseed oil for frying, or any vegetable oil such as canola.
After your chickpeas have soaked overnight drain all the water out.
Place chickpeas and all ingredients except flour into the food processor, or blender and pulse.
Pulse until it resembles corn meal, you don't want to over process.
Now add your 6 tablespoon of flour and pulse a few more times any chick peas that haven't processed just pull them out.
Now you will put the mixture into a bowl, cover it, and place into refrigerator for 2 hours or more.
This allows the chickpeas to bind together, so they will not fall apart when it's time to fry them.
After they are done in the fridge form medium sized balls
Heat up your oil to medium high heat about 3 inches of oil will do
Gently place the form balls into the hot oil and fry on each side for about 2-3 minutes
When they are a nice dark golden brown they are ready
drain them on paper towels and serve with my spicy tahini sauce or you can stuff them into pita topped with lettuce and tomato's drizzles with tahini for a great meal.
1 tablespoon of harissa paste
1 teaspoon of maldon salt or kosher salt
1 lemon wedge, squeezed
3 tablespoon of water
Make sure to stir tahini paste first
add 3-4 tablespoons of tahini paste
add harissa, salt and squeeze lemon juice into the sace
stir ingredients until combined
add a few tablespoons of water to thin out
and drizzle on top of falafel
You can substitute red pepper flakes for aleppo pepper. Harissa is optional