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Chickpea fritters (falafel) recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chickpea fritters (falafel) recipe. Enjoy cooking tasty Arabic food and learn how to make Chickpea fritters (falafel).

Chickpeas are the key ingredients in this fantastically savoury fritter recipe - it's a taste of the Mediterranean at home

Ingredients

3 tbsp tahini (sesame seed paste, from major supermarkets)
Juice of 1 lemon
200g dried chickpeas, soaked overnight
1 level tsp baking powder
1 tsp salt
2 garlic cloves
1 onion, finely diced
Bunch of fresh coriander, roughly chopped, plus extra to garnish
Vegetable oil, for frying
8-12 pitta breads, warmed and split, to serve

For the pickle salad

2 small carrots, grated
1/2 small red cabbage, finely sliced
Juice of 1/2 lemon
2 tbsp extra-virgin olive oil
1 tsp salt
3 pickled chillies, roughly sliced
3 gherkins, roughly sliced

Method

1. Make the pickle salad. Mix all the ingredients in a bowl and set aside.

2. Make the dressing. Combine the tahini, half the lemon juice and 50ml water in a bowl. Whisk until smooth, adding a dash of water if it’s too thick. Season and set aside.

3. Drain the chickpeas well, then blitz in a food processor to fine crumbs. Add the remaining lemon juice, baking powder, salt, garlic, onion and coriander and blitz again to a pale green purée. Using your hands, shape into 24 small patties.

4. Half-fill a large, deep heavy-based saucepan with vegetable oil. Heat until a bread cube turns golden in 1 minute. Fry the fritters, in batches, for 3 minutes, turning once, until golden. Drain on kitchen paper.

5. Divide the fritters and salad between the pittas and drizzle with the dressing to serve.

Nutritional info

Per serving (based on 4): 809kcals, 28.3g fat (3.6 saturated), 29.2g protein, 116.8g carbs, 12.7g sugar, 4.8g salt

Delicious magazine

Make Best Falafel Balls Recipe - Falafel & hummus on pita bread - Falafel Hot Sauce Recipe

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Egyptian Falafel

Egyptian Falafel - Egypt’s favourite street food is crisp outside, fluffy inside, and delicious throughout. Easy and tasty recipe for Egyptian falafel. Enjoy the Egyptian cuisine and cooking and learn how to make traditional falafel.

These little rissoles are a staple of Egyptian food, their provenance extending way back to the Egyptian Copts. They’ve since made their way through the Middle East in various guises, most popularly in Syria, Lebanon and Jordan. The Egyptian version uses dried white broad beans, while in other areas,some recipes call for half broad beans, half dried chickpeas or even all chickpeas. Of course, each group claims their own recipe to be the best and looks askance at the others.

Cooking Time Prep time 35 mins, cook 20 mins (plus chilling)

Ingredients serves 6
200 gm (2 cups) dried chickpeas, soaked overnight in cold water
200 gm podded broad beans (about 600gm unpodded)
1 Spanish onion, finely chopped
2 garlic cloves, crushed
1 tsp each ground coriander, cumin and cayenne
1 cup each coarsely chopped flat-leaf parsley and coriander
1 lemon, finely grated rind only
3 tsp plain flour
1 tsp bicarbonate of soda
For deep-frying: vegetable oil
To serve: pickled chillies, mixed herb leaf salad (see note) and warm flat-bread
Lemon, cumin and chilli salt
2 tsp cumin seeds
2 tbsp sea salt flakes
1 lemon, finely grated rind only
½ tsp dried chilli flakes
Yoghurt-tahini sauce
55 gm (2½ tbsp) tahini
2 tbsp lemon juice
150 gm Greek-style plain yoghurt
1 garlic clove, crushed

Preparation

Drain chickpeas (discard liquid) and process in a food processor with broad beans, onion, garlic, spices, herbs and rind until a fine paste forms. Stir through flour and bicarbonate of soda, season to taste and roll into walnut-sized oval balls. Place on a tray lined with baking paper and refrigerate until chilled (15 minutes).
For lemon, cumin and chilli salt, dry-roast cumin seeds until fragrant (2-3 minutes). Pound with remaining ingredients in a mortar and pestle until coarsely ground, set aside.
Meanwhile, for yoghurt-tahini sauce, whisk tahini and lemon juice in a bowl until smooth, add yoghurt and garlic, season to taste and set aside.
Preheat oil in a deep-fryer or large deep-sided saucepan to 170C. Deep-fry falafel in batches, turning occasionally until golden and cooked through (3-5 minutes), remove with a slotted spoon, drain on absorbent paper and keep warm. Season to taste with lemon, cumin and chilli salt and serve with yoghurt-tahini sauce, pickled chillies, herb salad and flat-bread.

Note You’ll need to begin this recipe a day ahead. You could use any delicate herb for the salad; here we’ve used flat-leaf parsley, chives, mint and dill.

This recipe is from the September 2009 issue of Australian Gourmet Traveller.

Falafel and hommus wrap - Falafel Sauce - Make Best Falafel Balls Recipe

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Falafel Sauce - Falafel Hot Sauce Recipe

Recipe for falafel hot sauce. Falafel hot sauce can be drizzled into a falafel pita sandwich or used for dipping.

Preparation Time 5 minutes
Cooking Time 20 minutes

Ingredients
3/4 cup tomato paste
1/4 cup water
1/2 teaspoon harissa or hot sauce
2 cloves garlic, pressed
1 teaspoon lemon juice
1 tablespoon fresh parsley, finely chopped

Preparation
In a medium saucepan, combine all ingredients. Bring to a boil, then reduce heat to low and allow to simmer for 15 -20 minutes. Sitting frequently.

Serve falafel hot sauce immediately as a dip for falafel or drizzle onto falafel pita sandwich. Falafel hot sauce is great at room temperature and even cold!

Store in refrigerator for up two weeks.

Try
Falafel Recipe from Scratch
Make Best Falafel Balls Recipe
How to Make Perfect Shape of Falafel?
Falafel Maker
Falafel Nutrition facts

Save and share this recipe
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Falafel & hummus on pita bread

Cooking Time 25 minutes

Ingredients (serves 4)

1 x 200g pkt falafel mix
60ml (1/4 cup) olive oil
4 rounds Greek pita bread (Buttercup brand)
1 large green zucchini, ends trimmed, coarsely grated
1 x 200g punnet grape tomatoes, halved
1 x 250g container hummus
1/3 cup loosely packed fresh continental parsley leaves

Method

1. Make up the falafel mix following packet directions. Divide falafel mixture into 8 equal portions and shape into 5cm patties. Heat 2 tbs of the oil in a large non-stick frying pan over high heat. Add the patties and cook for 4-5 minutes each side or until golden. Transfer patties to a plate and cover with foil to keep warm.
2. Heat the remaining oil in the frying pan over high heat. Add the pita bread and cook for 1 minute each side or until golden brown. Place pita bread on serving plates. Top with zucchini, tomato and falafel. Top with a dollop of hummus and sprinkle with parsley leaves.

Notes & tips

Leftovers: Brush the pita bread with garlic oil and grill on the barbecue.

Source
Good Taste - February 2004, Page 71
Recipe by Jane Charlton

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Falafel and hommus wrap

Ingredients (serves 4)

4 multigrain wraps
1/2 cup hommus dip
1/2 baby cos lettuce, leaves separated, torn
150g tabouli
1 Lebanese cucumber, cut into ribbons
6 (225g) falafel with sesame seeds, halved

Method

1. Place wraps on a flat surface. Spread hommus along centre of each wrap. Top with lettuce, tabouli, cucumber and 3 falafel halves. Roll up firmly to enclose filling. Serve.

Notes & tips

* You can use any type of bread or rolls. For kids, use wholemeal, wholegrain or light rye.
* Wrap sandwiches in plastic wrap. Store in the fridge until ready to pack into lunch boxes. Pack sandwiches with ice bricks or frozen drinks to keep the fillings cool.

Source
Super Food Ideas - February 2009, Page 40
Recipe by Liz Macri

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Falafel Recipe from Scratch

This recipe will teach you how to prepare Falafel from Scratch!

There are many falafel recipes. Each country has its own way of preparing falafel, and in every country you can find many versions of recipes.

We will suggest one falafel recipe which is very popular in the Middle East.
Ingredients

1 Kg of dries chickpeas, soaked in water overnight
1 big head of garlic - cut to peeled cloves
2 onions cut to quarters
1 teaspoon baking soda
1/3 cup chopped parsley
1/2 cup chopped coriander (if you like)
1 tablespoon cumin spice
1 tablespoon paprika
1 tablespoon hot paprika
Salt, pepper
Oil for deep frying

Preparation

Wash the soaked chickpeas and put them in a food processor with the garlic, onion, parsley, and coriander. Grind until you get a rough moist texture. Add a little water if needed.
Put the mixture into a large bowl; add baking soda and the rest of the ingredients.
Warm the oil in a wide pot
Make falafel balls with a falafel maker.
Fry until you get a golden shade.
Take the balls out with a slotted spoon.
Serve hot!

More about Falafel and Falafel Recipes

Falafel and Falafel Mix
Make Best Falafel Balls Recipe
How to Make Perfect Shape of Falafel?
Falafel Maker
Falafel Nutrition facts

Falafel Recipe from Scratch

1 Kg of dries chickpeas, soaked in water overnight
1 big head of garlic - cut to peeled cloves
2 onions cut to quarters
1 teaspoon baking soda
1/3 cup chopped parsley
1/2 cup chopped coriander (if you like)
1 tablespoon cumin spice
1 tablespoon paprika
1 tablespoon hot paprika
Salt, pepper
Oil for deep frying

Preparation

Wash the soaked chickpeas and put them in a food processor with the garlic, onion, parsley, and coriander. Grind until you get a rough moist texture. Add a little water if needed.
Put the mixture into a large bowl; add baking soda and the rest of the ingredients.
Warm the oil in a wide pot
Make falafel balls with a falafel maker.
Fry until you get a golden shade.
Take the balls out with a slotted spoon.
Serve hot!

More about Falafel and Falafel Recipes

Falafel and Falafel Mix
Make Best Falafel Balls Recipe
How to Make Perfect Shape of Falafel?
Falafel Maker
Falafel Nutrition facts

Falafel and Falafel Mix

Learn how to prepare the best Falafel in your house?

In general there are two ways to make falafel:
The fast way – using boxed falafel mix. You can buy a ready mix at any Middle Eastern market. If you don't have one near your house there is no problem, as you can order it through the web. All you need to do is follow the instructions on the box. It will take only 2 minutes to prepare the mix, and five minutes to fry the balls.

From scratch – It takes more time, but it worth the work. The chickpeas need to be soaked in water overnight and afterwards put inside a food processor. More mess and work but it will taste much better than a ready mix.

More about Falafel and Falafel Recipes

Falafel Recipe from Scratch
Make Best Falafel Balls Recipe
How to Make Perfect Shape of Falafel?
Falafel Maker
Falafel Nutrition facts

Falafel and Falafel Mix

How to make the perfect shape of a falafel ball?

Most Falafel restaurants own an automatic falafel machine, and making the perfect falafel balls is a breeze.

You just put falafel mix inside the machine, the machine shape the falafel mix into balls, and then throw them in deep boiling oil. Two more minutes and the falafel are hot and ready to eat.

But what if you want to make falafel in your house? Is there an easy way to reach the perfect shape of a falafel ball?

Actually there is. All you need is a simple kitchen gadget – A falafel maker With this gadget you can scoop up the falafel mixture to form the balls, wipe off the excess mixture and then press it out into a pot of deep heated oil.

More about Falafel and Falafel Recipes

Falafel Recipe from Scratch
Falafel and Falafel Mix
Make Best Falafel Balls Recipe
Falafel Maker
Falafel Nutrition facts

How to make the perfect shape of a falafel ball?

Make Best Falafel Balls Recipe

Learn how to make the best authentic falafel balls. A very filling vegetarian recipe, perfect as a starter, main course or just a snack.

Prep Time: 15 minutes
Cook Time: 1 hours, 45 minutes

Falafel Balls Ingredients:

1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Salt
Pepper
Oil for frying

Falafel Balls Preparation:

Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.
Drain chickpeas, and place in pan with fresh water, and bring to a boil.
Allow to boil for 5 minutes, then let simmer on low for about an hour.
Drain and allow to cool for 15 minutes.
Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.
Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).
Serve hot.

Serving Suggestion
Falafel can be served as an appetizer with hummus and tahini, or as a main course. Stuff pita bread with falafel, lettuce, tomatoes, falafel sauce, salt and pepper. As an alternative, falafel can be formed into patties and served like a burger.

Serves 4.

More about Falafel and Falafel Recipes

Falafel Recipe from Scratch
Falafel and Falafel Mix
How to Make Perfect Shape of Falafel?
Falafel Maker
Falafel Nutrition facts

Make Best Falafel Balls Recipe

1 cup dried chickpeas or 16 oz. can of chickpeas or garbanzo beans.
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Salt
Pepper
Oil for frying

Falafel Balls Preparation:

Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight. Omit this step if using canned beans.
Drain chickpeas, and place in pan with fresh water, and bring to a boil.
Allow to boil for 5 minutes, then let simmer on low for about an hour.
Drain and allow to cool for 15 minutes.
Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.
Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).
Serve hot.

Falafel Maker

About Falafel Maker?

The are two types of falefel maker, the first one is Manual Falafer Maker which is used in some restaurants and houses for homemade falafel and the other one is an Automatic Falafel Maker which is used in restaurants only.

Manual Falafel Maker is used to scoop up the falafel mixture to form the balls, wipe off the excess mixture and then press it out into a pot of heated oil - it’s just what’s needed to make the whole process a breeze! A Middle Eastern specialty made up of small, deep-fried croquettes or balls made of highly spiced, ground chickpeas (garbanzos). They are generally served inside pita bread, sandwich style, but can also be served as appetizers. A yogurt or tahini-based sauce is often served with falafel.

Enjoy this falafel video using manual falafer maker: Falafel Guy in Jordan

Automatic Falafel Maker is used by Most Falafel restaurants, and making the perfect falafel balls is a breeze. You just put falafel mix inside the machine, the machine shape the falafel mix into balls, and then throw them in deep boiling oil. Two more minutes and the falafel are hot and ready to eat.

Although falafel is made from chickpeas, it can also be made from dried fava beans, with a handful of dried chickpeas sometimes thrown in. Favas have a wonderful flavor, but if you can't find them, dried white beans, such as cannellini or navy, can be substituted.

How to prepare homemade falafel:

Generally speaking, there are two ways to make falafel:

The fast way: using boxed falafel mix. You can buy a ready mix at any Middle Eastern market. If you don't have one near your house there is no problem, as you can order it through the web. All you need to do is follow the instructions on the box. It will take about 2 minutes to prepare the mix, and about five minutes to fry the balls.
From scratch: It takes more time, but it worth the work. The chickpeas need to be soaked in water overnight and afterwards put inside a food processor. More mess and work but it will taste much better than a ready mix.

There are many falefel recipes, but I suggest to try this recipe which is common in the middle east:

Ingredients:

8 oz (225g) chick peas
1 onion, very finely chopped
1 garlic clove, crushed
1 slice of white bread, soaked in a little water
1/4 teaspoon cayenne pepper
1 teaspoon coriander, ground
1 teaspoon cumin, ground
2 tablespoons parsley, finely chopped
salt, to taste
oil for frying

Preparation:

Soak the chick peas overnight.
Cover with plenty of fresh water and cook for 1 - 1 1/2 hours until tender.
Pound or blend the chick peas to a purée.
Squeeze out the bread and add to the chick peas together with the rest of the ingredients. Knead well for a few minutes.
Let the mixture rest for 1-2 hours, then roll between the palms into firm 1" balls. (Wetted hands make this easier).
Heat oil (at least 1 inch deep) in a pan to about 360° F (180°C), and fry the balls, a few at a time, until nicely brown all over — about 2-3 minutes.
Drain and serve hot with lemon wedges.

Falafel Maker

The fast way: using boxed falafel mix. You can buy a ready mix at any Middle Eastern market. If you don't have one near your house there is no problem, as you can order it through the web. All you need to do is follow the instructions on the box. It will take about 2 minutes to prepare the mix, and about five minutes to fry the balls.
From scratch: It takes more time, but it worth the work. The chickpeas need to be soaked in water overnight and afterwards put inside a food processor. More mess and work but it will taste much better than a ready mix.

There are many falefel recipes, but I suggest to try this recipe which is common in the middle east:

Ingredients:

8 oz (225g) chick peas
1 onion, very finely chopped
1 garlic clove, crushed
1 slice of white bread, soaked in a little water
1/4 teaspoon cayenne pepper
1 teaspoon coriander, ground
1 teaspoon cumin, ground
2 tablespoons parsley, finely chopped
salt, to taste
oil for frying

Preparation:

Soak the chick peas overnight.
Cover with plenty of fresh water and cook for 1 - 1 1/2 hours until tender.
Pound or blend the chick peas to a purée.
Squeeze out the bread and add to the chick peas together with the rest of the ingredients. Knead well for a few minutes.
Let the mixture rest for 1-2 hours, then roll between the palms into firm 1" balls. (Wetted hands make this easier).
Heat oil (at least 1 inch deep) in a pan to about 360° F (180°C), and fry the balls, a few at a time, until nicely brown all over — about 2-3 minutes.
Drain and serve hot with lemon wedges.

Falafel Nutrition Facts

Falafel, home-prepared - Nutrition Facts

Nutrition Facts Serving Size: patty (approx 2-1/4" dia)
	Amount Per Serving	% Daily Value**
Calories	56.6 kcal	0%
Total Fat	3 g	4.7%
Saturated Fat	0.4 g	2%
Polyunsaturated Fat	0.7 g	0%
Monounsaturated Fat	1.7 g	0%
Cholesterol	-	-
Sodium	50 mg	2.1%
Potassium	99.5 mg	2.8%
Carbohydrate	5.4 g	1.8%
Protein	2.3 g	4.5%
Vitamin A	2.2 IU	0%
Vitamin C	0.3 mg	0.5%
Thiamin	0 mg	1.7%
Riboflavin	0 mg	1.7%
Niacin	0.2 mg	0.9%
Vitamin B-6	0 mg	1.1%
Folate	13.3 mcg	3.3%
Folic acid	2.6 mcg	0%
Vitamin B-12	-	-
Pantothenic acid	0 mg	0.5%
Calcium	9.2 mg	0.9%
Iron	0.6 mg	3.2%
Magnesium	13.9 mg	3.5%
Zinc	0.3 mg	1.7%
Copper	0 mg	2.2%
Phosphorus	32.6 mg	3.3%
Selenium	0.2 mcg	0.2%

Source: Mealographer

Falafel Nutrition Facts

Falafel, home-prepared - Nutrition Facts

Nutrition Facts Serving Size: patty (approx 2-1/4" dia)
	Amount Per Serving	% Daily Value**
Calories	56.6 kcal	0%
Total Fat	3 g	4.7%
Saturated Fat	0.4 g	2%
Polyunsaturated Fat	0.7 g	0%
Monounsaturated Fat	1.7 g	0%
Cholesterol	-	-
Sodium	50 mg	2.1%
Potassium	99.5 mg	2.8%
Carbohydrate	5.4 g	1.8%
Protein	2.3 g	4.5%
Vitamin A	2.2 IU	0%
Vitamin C	0.3 mg	0.5%
Thiamin	0 mg	1.7%
Riboflavin	0 mg	1.7%
Niacin	0.2 mg	0.9%
Vitamin B-6	0 mg	1.1%
Folate	13.3 mcg	3.3%
Folic acid	2.6 mcg	0%
Vitamin B-12	-	-
Pantothenic acid	0 mg	0.5%
Calcium	9.2 mg	0.9%
Iron	0.6 mg	3.2%
Magnesium	13.9 mg	3.5%
Zinc	0.3 mg	1.7%
Copper	0 mg	2.2%
Phosphorus	32.6 mg	3.3%
Selenium	0.2 mcg	0.2%

Source: Mealographer

Falafel

Falafel is a fried ball or patty made from spiced fava beans and/or chickpeas. It is a popular form of fast food in the Middle East, where it is also served as a mezze.
Falafel is usually served in pita bread, either inside the pita, which acts as a pocket, or wrapped in a flat pita. In many countries falafel is a popular street food or fast food. The falafel balls, whole or crushed, may be topped with salads, pickled vegetables and hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of a mezze. During Ramadan, they are sometimes eaten as part of an iftar, the meal which breaks the daily fast after sunset. Learn how to make authentic falafel from this classic recipe.

Ingredients:

1 tablespoon of Hot green pepper Powder
4 cups of grounded Fava beans (Fooll)
2 cups of chick peas
2 cups of sesame seeds
3/4 cups of finely minced onions
1/4 cups of pounded garlic
1 cup of finely minced coriander
Salt to taste
Cumin to taste
Cinamon to Taste
Sumac to taste

Preparation:

Clean the Fava beans and chick peas very well.
Soak both of the beans in cold water for at leat 12 hours.
After the period is over take the beans and put them in the mincing machine.
Add the Onions, Garlic, Coriander, Hot green pepper and mince very well.
Add the spices and leave for two hours.
Heat the cooking fat and shape the Falafel into small balls (Similar to the ping pong ball)
Before frying the Falafel cover the top with sesame seeds then fry.
Take out the Falafel when it gets a golden brown color.
Serve hot with Arabic bread, Tahini, yogurt, Tomatoes and slices of lemmons.

Falafel Videos

Falafel in Paris

How to Make Falafel : Learn About Adding Bread Crumbs and Seasoning to the Falafel

Falafel

1 tablespoon of Hot green pepper Powder
4 cups of grounded Fava beans (Fooll)
2 cups of chick peas
2 cups of sesame seeds
3/4 cups of finely minced onions
1/4 cups of pounded garlic
1 cup of finely minced coriander
Salt to taste
Cumin to taste
Cinamon to Taste
Sumac to taste

Preparation:

Clean the Fava beans and chick peas very well.
Soak both of the beans in cold water for at leat 12 hours.
After the period is over take the beans and put them in the mincing machine.
Add the Onions, Garlic, Coriander, Hot green pepper and mince very well.
Add the spices and leave for two hours.
Heat the cooking fat and shape the Falafel into small balls (Similar to the ping pong ball)
Before frying the Falafel cover the top with sesame seeds then fry.
Take out the Falafel when it gets a golden brown color.
Serve hot with Arabic bread, Tahini, yogurt, Tomatoes and slices of lemmons.

Falafel Videos

Falafel in Paris

How to Make Falafel : Learn About Adding Bread Crumbs and Seasoning to the Falafel

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Falafel Recipe from Scratch

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How to make the perfect shape of a falafel ball?

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Make Best Falafel Balls Recipe

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Falafel Maker

Falafel Nutrition Facts

Nutrition Facts

Falafel Nutrition Facts

Nutrition Facts

Falafel

Falafel

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