Crispy Falafels

Arabian Crispy Falafels Recipe with Chickpeas and Black Eyed Beans

Region / culture: Arabia | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Crispy falafels are a popular Middle Eastern dish made from a mixture of ground chickpeas, black eyed beans, and green gram, flavored with onions, garlic, parsley, and a blend of spices. These delicious deep-fried balls are crispy on the outside and soft on the inside, making them a perfect appetizer or snack.

History

Falafels have been a staple in Middle Eastern cuisine for centuries, with origins dating back to ancient Egypt. Originally made with fava beans, the recipe evolved over time to include chickpeas, which are now the most common base for falafels. Today, falafels are enjoyed worldwide and are a favorite vegetarian option for many.

Ingredients

1 cup raw garbanzo beans / chickpeas
1 cup raw black eyed beans
0.25 cup raw green gram
0.5 cup onions - finely chopped
3 – 4 garlic cloves - chopped
2 tbsp parsley - chopped
2 tbsp coriander leaves - chopped
2 tsp coriander powder
2 tsp cumin powder
1 tsp baking powder
1 – 2 tbsp all-purpose flour
salt and pepper to taste
oil for frying

How to prepare

Clean and wash the garbanzo beans, black eyed peas, and green gram. Soak the lentils overnight or for 6-8 hours in excess water. Drain and set them aside.
Grind them to a coarse paste in a grinder without water. Mix in all the ingredients and let the mixture sit for 1-2 hours in the refrigerator. Bring them down to room temperature and roll them into small balls using a falafel scoop, spoon, or small ice cream scoop. Place the balls over a baking sheet covered with parchment paper.
Heat 3 inches of oil in a deep cooking vessel (375°F (191°C)). Once the oil is heated up, first fry 1 ball and if the balls lose shape, add a little more flour to maintain the shape.
Fry them in batches of 6-8 at a time for 2-3 minutes on one side or until they turn golden brown. Drain excess oil and serve with a salad, pitta bread, tahini sauce, or mayonnaise.

Variations

Add chopped spinach or kale to the falafel mixture for added nutrition.
Use different spices like paprika, turmeric, or chili powder for a different flavor profile.
Make mini falafel sliders by serving them in small buns with lettuce, tomato, and cucumber.

Cooking Tips & Tricks

Soaking the chickpeas and beans overnight helps them soften and cook faster.

- Grinding the mixture to a coarse paste gives the falafels a nice texture.

- Adding a little flour to the mixture helps the balls maintain their shape while frying.

- Frying the falafels in batches ensures they cook evenly and don't overcrowd the pan.

Serving Suggestions

Serve crispy falafels with a side of hummus, tzatziki sauce, or tahini sauce, along with pita bread, salad, and pickled vegetables.

Cooking Techniques

Use a falafel scoop or small ice cream scoop to shape the falafel balls evenly.

- Fry the falafels in hot oil to ensure they cook quickly and evenly.

Ingredient Substitutions

Substitute canned chickpeas for raw chickpeas if you're short on time.

- Use any type of beans or lentils in place of black eyed beans and green gram.

Make Ahead Tips

Prepare the falafel mixture ahead of time and refrigerate it until ready to fry.

- Freeze uncooked falafel balls for up to 1 month and fry them as needed.

Presentation Ideas

Serve crispy falafels on a platter with a drizzle of tahini sauce and a sprinkle of chopped parsley. - Garnish with a lemon wedge and a sprinkle of sumac for a pop of color.

Pairing Recommendations

Pair crispy falafels with a side of tabbouleh salad or couscous for a complete meal.

- Serve with a refreshing mint lemonade or a glass of iced tea.

Storage and Reheating Instructions

Store leftover falafels in an airtight container in the refrigerator for up to 3 days.

- Reheat falafels in a toaster oven or air fryer until crispy and heated through.

Nutrition Information

Calories per serving

Each serving of crispy falafels contains approximately 200 calories.

Carbohydrates

Each serving of crispy falafels contains approximately 25 grams of carbohydrates.

Fats

Each serving of crispy falafels contains approximately 10 grams of fats.

Proteins

Each serving of crispy falafels contains approximately 8 grams of proteins.

Vitamins and minerals

Crispy falafels are a good source of iron, magnesium, and vitamin C.

Alergens

Crispy falafels contain gluten from the all-purpose flour used in the recipe.

Summary

Crispy falafels are a nutritious and delicious vegetarian dish that is high in carbohydrates, fats, and proteins. They are also a good source of vitamins and minerals, making them a healthy choice for a meal or snack.

Summary

Crispy falafels are a delicious and nutritious vegetarian dish that is easy to make at home. With a blend of chickpeas, black eyed beans, and green gram, flavored with onions, garlic, and spices, these deep-fried balls are crispy on the outside and soft on the inside. Serve them with your favorite sauces and sides for a satisfying meal or snack.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was wandering through the bustling streets of Jerusalem. The air was filled with the tantalizing scents of spices and herbs, and I couldn't help but follow my nose to a small, unassuming food cart tucked away in a corner.

As I approached the cart, I could see a friendly elderly woman with a twinkle in her eye, skillfully shaping small balls of falafel mixture and frying them to a perfect golden crisp. The aroma wafting from the cart was heavenly, and my stomach grumbled in anticipation.

I struck up a conversation with the woman, curious about the secret behind her delicious falafels. She smiled warmly and beckoned me closer, revealing the key ingredients and techniques that made her falafels so irresistibly crispy and flavorful.

She explained that the key to a perfect falafel lies in the quality of the chickpeas and spices used. She showed me how to soak the chickpeas overnight to ensure they were soft enough to blend into a smooth, creamy mixture. She also shared her special blend of spices - cumin, coriander, and a hint of cayenne pepper - that gave the falafels their signature taste.

The woman's eyes sparkled as she handed me a freshly fried falafel, still warm and fragrant from the oil. I took a bite, savoring the crispy exterior and tender, flavorful interior. It was unlike any falafel I had ever tasted before, and I knew I had to learn how to make it myself.

I watched the woman carefully as she continued to fry batch after batch of falafels, each one more perfect than the last. She shared more tips and tricks with me, from the importance of shaping the falafels into small, uniform balls to the perfect temperature for frying to achieve that coveted crunch.

By the time I left the food cart, I had a notebook filled with scribbled notes and a newfound determination to recreate the woman's falafel recipe in my own kitchen. I spent the rest of my time in Jerusalem scouring markets for the best quality ingredients and practicing the techniques I had learned from the wise woman at the food cart.

Back home, I set to work in my kitchen, carefully measuring out the chickpeas, spices, and herbs that would bring my falafel recipe to life. As the familiar scents of cumin and coriander filled the air, I felt a sense of nostalgia for the bustling streets of Jerusalem and the kind woman who had shared her recipe with me.

After hours of preparation and frying, I finally sat down to taste my homemade falafels. The first bite brought a flood of memories - the warm sun on my skin, the bustling streets of Jerusalem, and the kind woman who had sparked my love for cooking.

The crispy exterior gave way to a tender, flavorful center that transported me back to that fateful day at the food cart. I closed my eyes, savoring the taste of my homemade falafels and feeling grateful for the chance encounter that had led me to this moment.

Since that day, I have continued to perfect my falafel recipe, adding my own twists and variations to create a dish that is uniquely mine. I have shared the recipe with friends and family, passing on the wisdom and techniques I learned from the kind woman in Jerusalem.

Each time I make falafels, I am reminded of that warm summer day and the serendipitous encounter that sparked my culinary journey. The recipe may have come from a stranger in a faraway land, but the memories and flavors it evokes are forever etched in my heart. And for that, I am grateful.