The Easiest and Most Delicious Falafel recipe!

While it is challenging to trace its exact beginnings, falafel is widely believed to have originated in the Middle East, specifically Egypt or the Levant region encompassing modern-day Syria, Lebanon, Israel, and Palestine. Some theories suggest that falafel may have been first prepared by the Copts, an ancient Egyptian Christian community.

Historically, falafel was made with fava beans, which were readily available in the region. Over time, chickpeas became the more popular and widely used legume in falafel recipes. This shift is attributed to the fact that chickpeas provided a lighter texture and a more desirable flavor.

Falafel tastes the best with tahini sauce!

Falafel recipe ingredients :

• 2 cups dried chickpeas

• 1 small onion, roughly chopped

• 2 cups fresh parsley, roughly chopped

• 2 tablespoons Baraka falafel spices (adjust to taste)

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon baking powder

• Salt to taste

• Vegetable oil, for frying

• sesame to enrich flavor (optional)

Directions

Preparing falafel mixture:

1. Place the dried chickpeas in a large bowl and cover them with water. Let them soak overnight. The next day, drain the chickpeas and set them aside.

2. In a food processor, combine the soaked and drained chickpeas, chopped onion, fresh parsley, Barakah falafel spices, and all other spices. Process the mixture until well combined and finely ground, but not pureed. You may need to stop and scrape down the sides of the food processor a few times.

3. Transfer the falafel mixture to a bowl and cover it. Let it rest in the refrigerator for at least 1 hour to allow the flavors to meld and the mixture to firm up.

Frying process:

1. After the resting period, heat vegetable oil in a deep frying pan or pot to a temperature of around 180°C (350°F).

2. While the oil is heating, shape the falafel mixture into small patties or balls, about 1 1/2 inches in diameter. You can use a falafel scoop or your hands to shape them. Optional: you can dip each ball into sesame and let it adhere.

3. Carefully drop a few falafel patties or balls into the hot oil, making sure not to overcrowd the pan. Fry them for about 3-4 minutes, or until they turn golden brown and crispy on the outside. Adjust the heat as needed to maintain a steady frying temperature.

4. Once cooked, remove the falafel from the oil using a slotted spoon and place them on a paper towel-lined plate to absorb any excess oil. Repeat the frying process with the remaining falafel mixture.

Serve the falafel while they are still warm. They can be enjoyed on their own, stuffed into pita bread with tahini sauce and fresh vegetables, or served as part of a mezze platter. Enjoy your delicious homemade falafel seasoned with Barakah falafel spices!

Let's spell a cooking hack that Eastern Gate Family usually use: To freeze the falafel mixture, prepare it as instructed, but exclude the salt and baking powder. Once the mixture is blended, transfer it to ziplock bags, removing as much air as possible before sealing. Label the bags with the date and freeze them. When you're ready to use the frozen mixture, thaw it in the refrigerator. After thawing, transfer the mixture to a bowl and add the salt and baking powder. Mix well to incorporate them just before shaping the falafel for frying. This ensures the vibrant green color of the mixture is preserved. Then proceed with shaping and frying the falafel as described in the recipe.

Using this hack makes you survive busy days while enjoying good meals!