Falafel (from the Aramaic faláfil or filífil) is a dish that likely originated in Egypt, but which is representative of Middle Eastern cuisine in general. The first records of its existence date back to the years in which Ramses II ruled over the Nineteenth Dynasty of Egypt. It is a croquette made of broad beans and/or chickpeas (the latter being the most popular). Unlike other croquettes or meatballs in Middle Eastern cuisine, the beans or chickpeas are not pre-cooked, rather they are soaked until they become a paste that is shaped and then fried in oil.
Falafel is very easy to prepare, it’s vegan friendly, and it’s a great way to change up the usual dinner fare when cooking at home. So, today we bring you a quick and easy recipe for falafel.
- 1 tablespoon chopped coriander
- 1 large onion, chopped
- 1 tablespoon cumin
- 1 cup dried chickpeas
- 2 tablespoons chopped parsley
- pinch of salt and pepper
- olive oil
- Place the chickpeas in a bowl with cold water and leave them to soak for 8 hours
- Next, pour them into a pot of boiling water and leave them for 5 minutes, being careful not to overcook them as they should still be firm
- Let them dry for another 15 minutes
- Once dry and cooled, combine them with the rest of the ingredients in a food processor and pulse them into a relatively smooth paste
- Use the paste to make several 1.5 inch/4cm diameter spheres and then flatten them at the edges
- Pour 1.5 inches/4 centimeters of olive oil into a deep saucepan and place over low heat
- Test the oil with a wooden spoon and if it bubbles slightly it is hot enough. Carefully place the balls into the oil and fry until golden brown on both sides.
Serve with tahini, Turkish yogurt, or in a delicious wrap with pita bread. For those who are interested in making and sharing our recipes, remember to use the hashtag: #recetadeguiacdmx