Here, you will learn how to make the falafel dough, cook it, and serve it. In addition, you’ll learn how to reheat and serve them. Read on to learn more about this delicious treat!
How to Make Falafel
To make falafel, first prepare the ingredients:
- cilantro or parsley
To make the dough, mix chickpeas, onion, garlic, spices, and fresh parsley or cilantro. Mix well.
Next, roll out the dough into balls. Transfer them to a baking sheet lined with parchment paper. Chill for 2 hours.
Next, soak the beans in water for 24 hours. The beans should triple in volume, so allow them at least one day to soak. Drain them, and then transfer the mixture to a food processor.
Pulse the ingredients until coarsely minced but not pureed. Do not over-process the mixture.
Adjust seasoning before cooking falafel.
It can be stored in the fridge for up to three days. Alternatively, you can reheat falafel in the microwave or toaster oven.
To deep fry falafel, pour an inch of high smoke-point oil into a deep skillet or Dutch oven. Preheat the oil to 350°F. Once the oil is ready, place the falafel mixture into the pan. Be careful not to crowd them into the pan; they should be gently placed in the oil.
Flipping the falafel with a fork should be done within three minutes. Then, serve them hot with hummus or with a warm pita pocket.
How to Cook Falafel
If you want to make falafel at home, there are a few things you should do to ensure that your results are the same as the professionals. Falafel must be firm and bind together when tested.
Then you should chill the falafel dough for one to two hours. To avoid the falafel falling apart while frying, you can add baking powder to the mixture.
If you are planning to air fry or bake the falafel, do not use baking powder. After preparing the dough, roll it into balls, flattening them slightly with your hands.
Falafel is made with ground fava beans or chickpeas and spices. This mixture is then formed into balls and served as a mezze. In addition to fresh herbs, it is advisable to add some spices to the mixture, especially cumin and cardamom.
Depending on your taste, you can adjust the spices and herbs. You can also use canned chickpeas, but you should avoid canned ones because they are too soft and won’t form properly.
Once you’ve prepared the dough, you can freeze it up to three months if you’re preparing the dish ahead of time. Simply wrap the dough in plastic wrap and store in the refrigerator.
You can prepare frozen falafel ahead of time and simply thaw it in the fridge a day before you’d like to serve them. You can also reheat cooked falafel the next day. Just make sure to thaw the dough thoroughly before cooking.
How to Serve Falafel
While the classic falafel is typically made in a round shape, there are many ways to serve it. A variation of the dish is a triangle. It is also delicious served with grilled vegetables, such as sweet potatoes and mushrooms.
You can even make your falafels colorful by adding turmeric and beets. This dish is sure to impress. Read on for some easy tips and tricks to serve falafel.
First, prepare the ingredients. You will need a deep frying pan. A small pan is ideal, but a larger one is preferable since you can fit more falafel in it. Heat oil to 350-375 degrees Fahrenheit.
Once the oil is hot, carefully place the falafels in batches, avoiding crowding them too tightly in the pan. Gently flip them using two forks and cook them for about three and a half minutes.
For the best flavor and texture, use a thick Middle Eastern-style flatbread, such as khubz/lafa axes. Alternatively, you can use canned chickpeas, which will fall apart in the hot oil.
If you choose to use canned chickpeas, keep in mind that they are already cooked, and you must adjust the recipe accordingly. In either case, you can serve falafel with dipping sauce, and they are a great way to eat healthy foods!
How to Reheat Falafel
You may wonder how to reheat falafel. Falafels are incredibly tasty and nutritious. They are typically served as appetizers but can also be reheated in the oven, microwave, or frying pan.
While some methods are better than others, you should follow the steps below to ensure that you preserve the texture and taste. Here are some tips for reheating falafel:
First, heat up oil. Place falafels in the oil and soak for about five to ten minutes. Flip them once they are golden brown and dry. The most ideal way to reheat falafel is in the oven, but a skillet or grill pan also works.
If you have leftover falafels, make sure you heat the pan on medium. Using high heat can result in burnt or soggy falafel. To reduce the risk of burning, cut them in half first.
Another way to reheat falafel is to cut them in half before frying. When frying falafels, the dough will be much more crumbly and won’t hold together as well. Using a food processor can help you reheat falafels safely.
To keep the texture as close to its original form, use whole wheat flour. You can also add a little lemon juice for an authentic Middle Eastern flair.
Once you have the mixture, process the falafel until it is as crumbly as possible, then pat it to make sure it holds together.
How to Make Falafel with Canned Chickpeas
For a healthier alternative to falafel, you can use canned chickpeas. Canned chickpeas are high in protein and are ideal for vegetarians, vegans, and meat-eaters alike.
In order to prepare falafel, simply add the chickpeas and a little flour to a food processor and process until smooth. Transfer the mixture to a bowl and chill in the refrigerator for a couple of hours, or even overnight.
Just before frying, add a pinch of baking powder and sesame seeds to the mixture and form falafel patties or balls. You can then fry the patties or balls until crispy and golden brown.
Canned chickpeas contain too much moisture, and the dough can spread if not prepared properly. The result is a dough that will spread out in the pan and not hold together.
To overcome this, you can also partially roast the chickpeas before preparing the falafel. You can then stir in ground walnuts to loosen the texture.
In addition, soaking the chickpeas in water overnight will make them more tender and will also prevent them from getting tougher when deep-fried.
Then, grind the chickpeas until coarse and transfer to a large bowl. Do not puree the chickpeas – this will lead to heavy falafels.
Overprocessing will also result in uneven mixture. Process the chickpeas in two or three batches for best results. Be sure to remove any excess oil from the can before air-frying.