Mediterranean Falafel Feast
Falafel, the crispy-fried chickpea fritters, are a beloved street food throughout the Middle East and beyond. We've put together a step-by-step guide to help you make the best falafel at home, from perfectly crispy exteriors to tender, flavorful interiors. We're also sharing our favorite dipping sauce recipe for the ultimate falafel experience.
The history of falafel is a tale as old as time itself, or at least as old as chickpeas. These humble legumes have been a staple food in the Middle East for centuries, and falafel is just one of the many delicious ways they're enjoyed. The earliest known falafel recipes date back to the 10th century, and the dish has since spread to every corner of the globe. Today, falafel is a popular street food in Israel, Egypt, Lebanon, Syria, Jordan, and Palestine, and it's also enjoyed in many other countries around the world. There are many different theories about the origin of falafel. Some say it was invented by the Coptic Christians of Egypt, who were looking for a meatless dish to eat during Lent. Others believe that it was created by the Muslims of the Levant, who were looking for a way to use up leftover chickpeas. Whatever its origins, falafel has become a beloved dish enjoyed by people of all faiths and cultures. Our recipe for falafel is based on the traditional Egyptian recipe. We use dried chickpeas that have been soaked overnight, then grind them into a fine paste. We add onions, garlic, cumin, coriander, salt, and parsley to the paste, then form it into balls and fry them in hot oil. The result is a perfectly crispy exterior and a tender, flavorful interior.
Mediterranean Falafel Feast Mediterranean Falafel Feast Mediterranean Falafel Feast Mediterranean Falafel Feast
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 cup dried chickpeas, soaked overnight
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 cup chopped fresh parsley
  • 1/4 cup olive oil
Instructions
  1. Rinse the chickpeas and drain them.
  2. In a food processor, combine the chickpeas, onion, garlic, cumin, coriander, salt, and parsley.
  3. Process until the mixture is finely chopped but not pureed.
  4. Form the mixture into 12-15 falafel balls.
  5. Heat the olive oil in a large skillet over medium heat.
  6. Cook the falafel balls for 5-7 minutes per side, or until they are golden brown and crispy.
  7. Serve the falafel with your favorite dipping sauce.
Why It Works
  • Soaking the chickpeas overnight helps to soften them and make them easier to grind.
  • Grinding the chickpeas into a fine paste helps to create a smooth, even texture.
  • Adding onions, garlic, cumin, coriander, salt, and parsley to the paste adds flavor and depth.
  • Forming the paste into balls helps to create a uniform shape and size.
  • Frying the falafel balls in hot oil helps to create a crispy exterior and a tender interior.