Falafels

Falafels are a popular Middle Eastern dish made from ground chickpeas blended with herbs and spices, shaped into balls, and then either deep-fried or baked until crispy. This recipe provides a simple and flavorful method for making delicious falafels at home.

To make the falafels, canned chickpeas, onion, garlic, parsley, coriander, cumin, and lemon juice are blended together in a blender or food processor until smooth. The mixture is then combined with beaten egg, chilled in the refrigerator for 30-60 minutes, shaped into balls, and baked in the oven until golden and crispy.

A refreshing mint and yogurt dressing is prepared by blending or processing fresh mint, garlic, and Greek-style yogurt until smooth. The dressing is seasoned with salt and pepper, adding a tangy and creamy element to complement the flavorful falafels.

Serve the baked falafels on a platter and drizzle the mint yogurt dressing over the top. These falafels can be enjoyed as a main course, stuffed into pita bread with salad and tahini sauce, or served as a flavorful appetizer.

INGREDIENTS

For the falafels:

• 800g/1lb 14oz canned cooked chickpeas, drained and rinsed
• ¼ onion
• 2 garlic cloves
• 15g/¼oz flat-leaf parsley leaves
• 15g/¼oz fresh coriander leaves
• 1 teaspoon ground cumin
• 1 tablespoon freshly squeezed lemon juice
• ¼ beaten egg
• About 2 tablespoons olive oil

For the dressing:

• 1 small handful of fresh mint
• 1 garlic clove
• 200g/7oz Greek-style yogurt
• Salt and freshly ground black pepper

PREPARATION

1. In a blender or food processor, combine the drained and rinsed chickpeas, onion, garlic cloves, parsley leaves, coriander leaves, ground cumin, and freshly squeezed lemon juice. Blend until the mixture forms a smooth paste.
2. Transfer the chickpea mixture to a bowl, and stir in the beaten egg until well combined. Cover the bowl and chill the mixture in the refrigerator for 30-60 minutes, or longer if more convenient. Chilling the mixture will help it firm up and hold its shape better when forming the falafel balls.
3. Preheat the oven to 180°C/350°F/Gas mark 4.
4. With wet hands, shape the chilled chickpea mixture into 20 equal-sized balls. Place the falafels on an oiled baking sheet and flatten them slightly with the palm of your hand. Brush the falafels with a little olive oil to help them crisp up in the oven.
5. Bake the falafels in the preheated oven for 20 minutes, turning them over halfway through the cooking time to ensure even browning.
6. Meanwhile, prepare the dressing by blending or processing the fresh mint, garlic clove, and Greek-style yogurt until smooth. Season the dressing with salt and freshly ground black pepper to taste.
7. Once the falafels are golden and crispy, remove them from the oven and transfer them to a serving platter. Spoon the mint yogurt dressing over the falafels.
8. Serve the hot falafels immediately as a main course or appetizer. They pair well with fresh salad, pita bread, and additional condiments such as tahini sauce or tzatziki.

YIELD

This recipe serves 4 to 6 people, depending on portion size.

SPECIAL INSTRUCTIONS

• If you prefer, you can deep-fry the falafels instead of baking them. Heat vegetable oil in a deep fryer or large saucepan to 180°C/350°F and fry the falafels in batches until golden brown and crispy. Drain on paper towels before serving.
• The falafel mixture can be made ahead of time and refrigerated for up to 24 hours before shaping and baking.
• Leftover baked falafels can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or toaster oven to regain their crispiness before serving.

TIPS

• Ensure the canned chickpeas are well-drained and rinsed to achieve the desired texture in the falafel mixture.
• Wetting your hands with water before shaping the falafels will prevent the mixture from sticking to your hands and make the shaping process easier.
• For extra flavor, consider adding spices such as paprika, cayenne pepper, or ground coriander to the falafel mixture.
• Serve the falafels with a variety of accompaniments such as hummus, pickles, fresh herbs, and a squeeze of lemon juice for added brightness.

Falafels are a delightful and versatile Middle Eastern dish that can be enjoyed as a main course or as a flavorful appetizer. This recipe guides you through the process of making crispy baked falafels with a flavorful chickpea mixture blended with herbs and spices.

The falafels are made by blending canned chickpeas, onion, garlic, parsley, coriander, cumin, and lemon juice into a smooth paste. The mixture is then combined with beaten egg, chilled, shaped into balls, and baked in the oven until golden and crispy.

To complement the falafels, a refreshing mint yogurt dressing is prepared by blending fresh mint, garlic, and Greek-style yogurt until smooth. This tangy and creamy dressing adds a burst of flavor to the falafels.

Serve the hot falafels on a platter and drizzle the mint yogurt dressing over the top. These falafels can be enjoyed on their own, stuffed into pita bread with salad and tahini sauce, or served as a flavorful appetizer.

Making homemade falafels allows you to enjoy the fresh and vibrant flavors of this beloved Middle Eastern dish. By following this recipe, you can create crispy and delicious falafels that are sure to impress family and friends.