When we eat out at a Middle Eastern place, Falafel is TH’s vice. He loves anything fried and falafels are no exception. Considering how ridiculously easy they are to make at home, I have tried to deter him from ordering Falafels outside but once he very rightly pointed out that I say this all the time but never really made Falafels at home – ever! So here they are, a quick and easy snack recipe that’s kid-friendly and you can make in bulk in advance if you are entertaining. They are hard to get wrong and taste fabulous with a simple hummus or tahini sauce (or even with our Indian chutneys).
Of course I picked the theme fully intending to deep-fry, why do you ask? My initial idea was to go with cocktail samosas but had to ditch it for falafel because the shaping and filling of cocktail samosas is not exactly quick and this had to be a recipe that can easily be multiplied, leaving you time to make an effort to look good for your party.
The Egyptian version of falafel is flatter,bigger, and greener because of the use of Lima beans. I know because I had that in Egypt. Sorry for showing off.
My version however, is the kind you would get in your local Middle Eastern restaurant. Its flavourful, easy to make, and absolutely delicious, not to mention photogenic.
Falafel Recipe
Makes 16 small-ish falafels (easily doubles or triples)
Ingredients:
1/2 cup dry chickpeas, soaked overnight or atleast 10 hours (will be about 1 cup when soaked through)
1 tsp cumin seeds / jeera
1/2 tsp coriander powder / dhania
1/2 tsp red chilli powder
1/2 tsp minced or crushed garlic (about 4-5 cloves)
One bunch fresh coriander leaves / cilantro, chopped
1 small red onion, chopped fine
1-2 tbsp freshly squeezed lemon juice
2-3 tbsp plain flour (or crumbs from 2 slices of stale bread)
Salt to taste
Oil to deep fry
How to Make Falafel
1. Drain the soaked chickpeas on kitchen towels or leave them in a colander with a suspended base. Its important to drain out as much moisture as possible.
2. Transfer the chickpeas with rest of the ingredients to a food processor or mixer jar and grind until smooth and dry. You should be able to shape them easily into small discs. If the mixture is too moist or sticky at this stage, which it shouldn’t be, add more flour but don’t be liberal.
3. Shape into small discs and deep fry on medium heat until dark brown on both sides. Make sure you regulate the flame, otherwise the outside will get burned or cooked too soon and the inside will be raw.
4. Drain on kitchen towels and serve with tahini lemon sauce (recipe below).
Tahini Lemon Sauce Recipe
I didn’t use any particular recipe or measurement for this. I thought of making hummus to go with with the falafel but didn’t remember to soak enough chickpeas. I had fresh tahini that my ex-boss, brought from his home town Lebanon so it would’ve been a sin not to use it in some way. Thank you Charif!
How to Make Tahini Lemon Sauce for Falafel
Mix 3 tbsp of tahini, 1 tbsp freshly squeezed lemon juice, a pinch of paprika (or maybe pepper?), salt to taste and enough water to make a smooth paste. You can add some roasted garlic pieces to this but I didn’t have the patience time patience.
Dip the falafels in and enjoy.
Notes:
– canned and drained chickpeas should work as well but I read in many places that freshly soaked ones taste better. I have used canned chickpeas for hummus and liked it just fine so it should definitely work for falafels too
– if you plan to make this for a party, grind the ingredients and leave it in the fridge. You can take it out in advance the next day, shape up quickly (doesn’t take more than 4 seconds per falafel, I timed myself) and fry up in batches.
– falafels taste just fine when gone cold too and the sauce can hold its own until a party winds down too. Just make sure you add water if the sauce thickens up on you.
How do I make tahini sauce or humus with the ingredients available in India
Thanks
Chitra
hi i came across this recipe . can i try frying them in kuzhi paniyaram pan instead of deep frying or baking them in oven. have u tried any one of these methods?
i haven't tried baking them so not sure how that would turn out. there's no reason why it shouldn't work on a kuzhi paniyaram, really. try that 🙂
looks so much like the south indian masal vada!
Falafels look delicious very diff recipe to one I use but yours sounds simpler so will book Mark and definitely try.
Yumm… love these…
Oh yum! I've been seeing a lot of falafel recipes and this is by far one of the tastiest looking ones!
well the falafels by themselves are quite yummy anyway so no harm 🙂
Hi, saw these yesterday and made them just now…yummy…had no patience to make tahini paste though …:)
Patels, you can cook the soaked chickpeas if you want. Just make sure its properly drained of as much moisture as possible. This step is not necessary though.
looks finger-licking good !
If falafels could walk the ramp – these would be the showstoppers! I mean, these look hot. sexy. and perfectly devour-able. Just pass me this and I'll be happy!
I left these in the fridge and microwaved them the next day. Although not as crisp as when freshly made, they were just fine. Honestly, I am not sure about the freezing part. The pre-fried mixture definitely can't be because it can't have any moisture in it. Probably the fried falafels can be frozen, haven't tried it myself.
Do you think these could be frozen and reheated in the oven?
OMG this falafal looks divine..want them right now!!
http://vegetarianmedley.blogspot.com/
The pictures are lip-smacking good and they are photogenic. Can't stop drooling at them.
Absolutely marvelous pictures. Falafel in Egypt are the best. Yours look just as impressive. I think they are made with fava beans there or maybe a combination of fava and chick peas.
Absolutely love your falafel recipe 🙂
Sure photogenic falafels Nags.
Can you please confirm that once the chickpeas are soaked and drained and then ground ? If you use the canned chickpeas they are cooked right ? So why not boil drained chickpeas here ?
Beautiful Clicks !!
Indian Cuisine
You had me at the word Falafel. I remember our days in Qatar, where Dad would take us out on a hot summer's evening for a snack to the nearby store, and we'd buy Falafels and down then with chilled soda. Never really gave a thought as to how they were made back then. But, now you have me thinking. And, not to mention, drooling. Your pictures are fabulous, as always. Yum-de-dum!
Truly Mouthwatering!
Super-delicious nags…definitely a party pleaser…
http://krithiskitchen.blogspot.com
Event: Serve It-Chilled
oh wow, so sweet of u nags.
The pictures look so crisp..and beautiful!
That looks soooo delicious! great photos! i have been wanting to make falafels for so long! wanted to make my own pita bread along with it. Will try your recipe for sure 🙂
I saw ur post in d morning and my internet was not working later…believe me or not!! ur falafels hv haunted me like anything..they r just so crisp n ur photographs made justice 2 it..I just love to stuff them in pita bread wid dat tahini sauce…sllurp….yummy!!
Ohh forget, loved the crispy texture of the falafel and the perfect colour – great job!!
Hey Nags, mind blowing pictures!! Particularly loved the last, fourth and the first – violet flower adds more appeal. Big hugs!
Love love falafel yeah we had them too when were in Egypt for 3 weeks, especially he best ones i ate was from the street shop.
These look so good>
am not a big fan of falafel but yours look so delicious!!
Jeyashri, I have seen Tahini in Cold Storage but don't bother Jeyashri. I will give you some, I have lots 🙂 The quality of this tahini is amazing.
very interesting recipe with gorgeous clicks ,Any idea where we can get tahini in SG. love the cute blue bowl!!
This looks super yummy!
Yes, the Egyptian falafel tastes totally different from what they sell in local Middle-Eastern restaurants. And it is not always with Lima beans, they make the chick peas ones too. You brought back memories for me with these absolutely delicious ones. The recipe and the pictures are awesome!
Wonderful platter, simply inviting..
the sauce is perfect I love all the shots
its like a movie, the shift from crispy falafels to the purple flowered tahini 🙂 loved it
Looks so yum and nice clicks …
SO delicious pictures, Nags. loved purplish atmosphere around. 🙂
Beautiful clicks,all are great,I liked the lemon sauce pic the best! I have to go through the recipe still,first started drooling over ur clicks…hehe
Looks so yummy .. never made falafel before .. got to try it out sometime.
Vardhini
VardhinisKitchen
yummy….this looks so good..i have planned to make this weekend…And nags i made your garlic roll recipe..check out my blog
Gorgeous pictures…So bright and crisp.And the falafel looks crispy n yumm…wud luv to try it sometime 🙂
ooo…beautiful clicks..esp the 4thn n the last one..! almost makes me feel guilty that inspite of being located in Mid-east,have had this only once/twice ! 🙁
Gorgeeeeoouuuss!
-Hb.
Love every photograph in this post Nags and the recipe ofcourse. and those voilet flowers are adding so much character to the photo. I miss my camera soooo much. :-(..am tired to taking pics with my iphone. Hopefully by this weekend I should have mine. Yeh! 🙂
Siri