History:
Falafel is a deep-fried ball or patty-shaped fritter of Egyptian origin, featuring in Middle Eastern cuisine, particularly Levantine cuisines, and is made from broad beans, ground chickpeas, or both.
It is crispy on the outside, moist and fluffy on the inside, everybody loves them but few know how easy they are to make.
Falafels are one of those foods that are truly at their best fresh out of the fryer, when they’re super crispy on the outside and the inside is piping hot and moist.
Falafel Recipe:
Falafels are made with dried chickpeas that are soaked but not cooked before forming the falafel balls. Canned chickpeas dont work.
Hijazi’s Falafel in Earlwood, one the best falafel joints in Sydney.
Dried chickpeas,
Salt,
Green onions,
Baking powder,
Garlic,
Coriander,
Flour,
Water,
Cumin,
Parsley.
How to make Falafels:
- Soak dried chickpeas overnight (seriously, remembering to do this is the hardest part!)
- Blitz with herbs, spices, garlic, flour and a touch of water
- Form balls, refrigerate to firm up
- Fry until deep golden brown and super crispy
- Devour as fast as humanly possible. Falafels are at their absolute peak straight out of the fryer!
How to serve Falafels:
So to serve Falafels as a meal, I like to either make falafel plates or wraps using pita bread, or falafel rolls using Lebanese or other large flatbreads.
Falafel Sauce:
Tahini Sauce is the standard, but it’s also terrific with a simple yoghurt-lemon sauce or even a thinned down hummus.
