The iconic Israeli staples, falafel and hummus, speak the same culinary language, both crafted from chickpeas.
To make authentic falafel, use soaked, uncooked chickpeas. This detail is crucial because attempting to prepare falafel with frozen or canned chickpeas—both pre-cooked—will result in unsuccessful frying. Soak the chickpeas overnight in plenty of filtered water to achieve delicious, hot falafel right at home.
Like all deep-fried dishes, falafel is best when you want to feed many diners quickly and easily, ensuring everyone's satisfaction—including vegans, vegetarians, those keeping kosher, and gluten-sensitive individuals (as long as pitas aren't involved).
You can shape falafel balls by hand, similar to meatballs, or use a simple falafel scoop, available for just a few shekels, to achieve that authentic vendor-style shape.
Ingredients:
500 grams chickpeas
1/2 teaspoon baking soda
4 bunches fresh cilantro, chopped
1 white onion, peeled and coarsely chopped
4 cloves garlic, crushed
1 small green hot pepper (optional)
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
Neutral vegetable oil for frying
Preparation Instructions:
1. Soak the chickpeas overnight in water with 1/2 teaspoon baking soda, ensuring they are fully covered.
2. Drain the chickpeas. In a food processor, blend the chickpeas, onion, garlic, and cilantro.
3. Add the spices and mix well. Refrigerate the mixture for one hour.
4. With oiled hands (or using a falafel scoop), form balls and deep-fry them until golden brown. Ensure the oil isn't too hot to allow the balls to cook thoroughly inside. It's advisable to test-fry two balls to check for proper doneness.
5. Serve hot with pitas and tahini.
Nitzan Yarden Susid, in collaboration with Olive Tree Oil