Falafel
“Crispy deep-fried fritters of ground chickpeas and herbs, a street food staple across the Middle East.”
Chickpea
Onion
Garlic
Parsley
Cilantro
CuminWhere it comes from
Falafel is a staple of Middle Eastern street food, believed to have originated in Egypt before spreading across the region. Made from ground chickpeas or fava beans mixed with herbs and spices, these deep-fried fritters are not just delicious; they symbolize the rich culinary heritage of the Levant. Interestingly, falafel is often considered a vegetarian alternative to meat, showcasing the versatility of plant-based ingredients.
On the Palate
How it's made
4 steps · Show ↓28 min active
How it's made
4 steps · Show ↓- 15 min
In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, and cumin. Pulse until the mixture is coarse and holds together when pressed. The aroma should be herbaceous and slightly spicy.
- 210 min
Form the mixture into small balls or patties, about the size of a walnut. They should be compact but not overly dense.
- 35 min
Heat oil in a deep pan over medium heat until it shimmers. Carefully lower the falafel into the oil; they should sizzle upon contact.
Watch outEnsure the oil is hot enough; falafel should sizzle and not absorb too much oil.
- 48 min
Fry the falafel in batches, turning occasionally, until they are golden brown and crispy on all sides. The exterior should be crunchy, while the inside remains tender.
