Classic Falafel

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Place the dried chickpeas in a large bowl and cover with plenty of cold water; let them soak overnight for at least 12 hours.

   Tip van de kok: Ensure the chickpeas are fully submerged, as they will expand significantly.

2. 2

   Drain the soaked chickpeas thoroughly and pat them dry with a clean kitchen towel.

   Ongeveer 5 min

   Tip van de kok: Excess moisture can make the falafel mixture too wet.

3. 3

   Combine the drained chickpeas, yellow onion, fresh parsley, fresh cilantro, and garlic in a food processor.

   Ongeveer 2 min

4. 4

   Pulse the mixture until it is finely ground but still has some texture, not a smooth paste.

   Ongeveer 3 min

   Tip van de kok: Do not over-process, as this can make the falafel dense.

5. 5

   Transfer the mixture to a large bowl and stir in the all-purpose flour, baking powder, ground cumin, ground coriander, salt, and black pepper.

   Ongeveer 2 min

6. 6

   Mix everything well until thoroughly combined.

   Ongeveer 1 min

   Tip van de kok: You can use your hands to ensure an even distribution of spices.

7. 7

   Cover the bowl and refrigerate the falafel mixture for at least 1 hour, or up to 4 hours, to allow the flavors to meld and the mixture to firm up.

   Ongeveer 1 uur

   Tip van de kok: This step helps prevent the falafel from crumbling during frying.

8. 8

   Heat the vegetable oil in a deep pot or Dutch oven to 175°C (350°F).

   Ongeveer 10 min

   Tip van de kok: Use a thermometer to ensure the oil maintains a consistent temperature.

9. 9

   Form the falafel mixture into small balls or patties, about 3-4 cm in diameter, using your hands or a falafel scoop.

   Ongeveer 5 min

   Tip van de kok: Do not pack them too tightly.

10. 10

    Carefully lower a few falafel into the hot oil, ensuring not to overcrowd the pot.

    Ongeveer 1 min

    Tip van de kok: Frying in batches helps maintain the oil temperature.

11. 11

    Fry the falafel for 3-5 minutes, turning occasionally, until they are deep golden brown and cooked through.

    Ongeveer 15 min

12. 12

    Remove the falafel with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

    Ongeveer 1 min

13. 13

    Repeat with the remaining falafel mixture until all are fried.

14. 14

    Serve hot with your favorite accompaniments.