Crispy and Tasty Falafel
Ingredients
- 500 grams dried chickpeas
- 2 medium onions or 1 large onion
- 1 medium tomato
- 1 small baguette or half of a large baguette
- 1/3 cup water (for soaking baguette)
- 1 heaping tablespoon ground coriander
- 4 tablespoons finely chopped cilantro (optional)
- 1 teaspoon garlic powder or 2-3 cloves garlic
- Salt, to taste
- Black pepper, to taste
- Red pepper, to taste
- Turmeric, to taste
- 1 teaspoon baking powder (optional)
- 1 tablespoon falafel spice mix
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 2 tablespoons white sesame seeds (optional)
Preparation
Soak the chickpeas in cold water for 1-2 days, changing the water several times a day to soften them.
Grind the soaked chickpeas once using a meat grinder, adding them gradually to avoid jamming.
Soak the baguette in 1/3 cup of water as specified.
Grind the chickpeas again with the soaked baguette, chopped onion, tomato, and garlic (using either garlic powder or fresh cloves).
Mix in the ground coriander, chopped cilantro if using, salt, black pepper, red pepper, turmeric, falafel spice mix, paprika, and dried thyme until well combined.
Adjust the seasoning and let the mixture rest for about one hour at room temperature.
After resting, add the baking powder if using and gradually incorporate cold water (about half a cup) until the mixture is loose enough to easily fall from a mold when tilted.
Shape the falafel into balls or use a mold to form dome-shaped pieces without pressing too hard.
Fry the falafel in hot oil until golden brown, dropping them carefully by holding the mold at an angle to avoid cracking.
Tips
Adding cold water to the mixture before shaping helps make the falafel tender and crispy by preventing it from becoming tough.
The falafel mixture can be frozen before adding water and baking powder for convenient later use.
