Every year, on June 12, the International Falafel Day is created to celebrate all-time favorite Chickpea treat. Originated in the Middle East, the dish has always been favourite for both vegetarians and meat-eaters.
In the middle east and Egypt, it is one of the famous street food. During Ramadan or Ramazan Falafel is also taken as a part of Iftar. The Falafel is so famous that the McDonalds serve Falafel in the name McFalafel in many parts of Egypt.
What is Falafel?
Falafel has always been a mainstay on the menu in the Mediterranean, but it also made its way onto the menu in many other countries’ restaurants as well. Falafel balls are deep-fried balls or patties of ground chickpeas or fava beans often enjoyed in a pita with pickled vegetables, on a salad, or by itself. It’s often served with hummus or tahini.
Easy recipe of Falafel to prepare at home during quarantine:
Ingredients:
- Chickpeas
- Onion
- Parsley and Cilantro
- Garlic
- Green Chile Pepper
- Cumin, Cardamom, Salt, and Black Pepper
- Chickpea Flour
- Baking Soda
- Oil for Frying
Process:
- Overnight or for at least 8-12 hours. Note that the chickpeas will triple in size, so cover them with plenty of water. Then drain and rinse them.
- Add the chickpeas, onion, parsley, cilantro, garlic, green pepper, and spices to a food processor. I recommend roughly chopping up the onion, herbs, and pepper before adding. Pulse the food processor but do not blend completely. The final mixture should resemble coarse sand.
- Then add the chickpea flour and baking soda, stir it together until it’s fully combined and cover with plastic wrap or a lid.
- Chill the falafel mixture for 30 minutes to 1 hour.
- Shape the falafel balls firmly with hands. Any shape can be used for deep frying. Form all your falafel and place it on a plate.
- Heat about 3 inches of oil in a pot on medium heat and gently drop the balls in the pot.
- Let them cook for 1-2 minutes or until golden on the outside.
