COPPER🇮🇱 Israel
Falafel recipe
Crispy on the outside, fluffy on the inside!
Ingredients
- 240 g chickpeas
- 1 onion
- 3 garlic
- 30 g parsley
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp baking powder
- 1 tsp salt
- 0.5 tsp pepper
- 500 ml oil
How to make Falafel
- Soak 240 g of chickpeas in water overnight, then drain and rinse them thoroughly.
- Chop 1 onion and mince 2 garlic cloves, then set them aside for later use.
- In a food processor, combine the soaked chickpeas, chopped onion, minced garlic, 30 g of parsley, 1 tsp cumin, and 1 tsp coriander.
- Blend the mixture until it forms a coarse paste, with some texture remaining, about 1-2 minutes.
- Transfer the falafel mixture to a bowl and refrigerate for 30 minutes to firm up.
- Shape the chilled mixture into small balls or patties, about 5 cm in diameter.
- In a deep pan, heat oil to 180°C, ensuring it's hot enough for frying.
- Fry the falafel in batches for about 4 to 5 minutes until golden brown on all sides, turning once.
- Remove falafel with a slotted spoon and drain them on paper towels.
- Serve the falafel warm, with your choice of sauces or salads.
What is Falafel?
Falafel is a traditional dish from Israel, cooked in a pan, and takes about 30 minutes from start to finish. It is built around chickpeas and parsley. The recipe below uses 10 ingredients and is written out step by step.
How long does Falafel take?
At 30 minutes it is quicker than 97% of the 588 dishes in Copper's atlas. Copper's atlas has 12 dishes built on chickpeas. The method runs to 10 steps, the longest being 30 minutes.
Any tips for making Falafel?
Make sure the oil is hot enough for crispy falafel.
Copper documents Israel alongside 195 other countries. Throw a dart at the world map and let it decide what you cook tonight.