How to Make Falafel at Home: Vegan & Gluten-Free Options

In the realm of culinary delights, few dishes evoke the same sense of warmth, authenticity, and sheer deliciousness as falafel. These golden-brown orbs, crafted from ground chickpeas and a medley of fragrant spices, offer a symphony of flavors and textures that tantalize the palate. While readily available at restaurants and street vendors, the true essence of falafel lies in the art of crafting it from scratch, in the comfort of one’s own kitchen. This blog post will guide you through the process of making perfect falafel at home, ensuring a culinary adventure that is both rewarding and incredibly tasty.

What You’ll Need

Before embarking on this culinary journey, let’s gather the necessary ingredients and equipment. The beauty of falafel lies in its simplicity, requiring only a handful of readily available items:

Ingredients:

• 1 cup dried chickpeas
• 1 medium onion, roughly chopped
• 4-5 cloves garlic, minced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1-2 tablespoons all-purpose flour or chickpea flour (besan)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon baking soda
• 1/4 teaspoon cayenne pepper (optional, for a touch of heat)
• Salt and pepper to taste
• Vegetable oil, for frying

Equipment:

• Food processor
• Large bowl
• Measuring cups and spoons
• Deep fryer or large pot
• Slotted spoon or spider
• Paper towels

The Chickpea Prep

The foundation of exceptional falafel lies in the proper preparation of the chickpeas. Unlike many bean-based dishes, falafel requires *dried* chickpeas that have been soaked, not cooked. Cooking the chickpeas will result in a mushy falafel that lacks the desired texture.

1. Soaking: Place the dried chickpeas in a large bowl and cover them with plenty of cold water. They will expand significantly as they soak, so ensure there is ample room. Soak for at least 12 hours, or preferably overnight. Change the water once or twice during the soaking process.
2. Draining and Rinsing: After soaking, drain the chickpeas thoroughly and rinse them under cold running water.

Creating the Falafel Mixture

Now that the chickpeas are properly prepared, it’s time to create the flavourful mixture that will transform into delectable falafel.

1. Processing: In a food processor, combine the soaked and drained chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking soda, cayenne pepper (if using), salt, and pepper. Pulse the mixture until it is finely ground but still retains some texture. Avoid over-processing, as this can result in a paste-like consistency. The mixture should be coarse and slightly crumbly.
2. Binding: Transfer the mixture to a large bowl. Add the flour, one tablespoon at a time, and mix well. The flour helps to bind the mixture together and prevent the falafel from falling apart during frying. The amount of flour needed may vary depending on the moisture content of the chickpeas.
3. Resting: Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes, or up to an hour. This allows the flavors to meld together and the mixture to firm up, making it easier to handle.

Frying to Perfection

The frying process is crucial for achieving that signature crispy exterior and soft, flavorful interior.

1. Heating the Oil: Pour vegetable oil into a deep fryer or large pot, filling it to a depth of at least 2-3 inches. Heat the oil to 350°F (175°C). The oil should be hot enough to cook the falafel quickly and evenly, but not so hot that it burns the outside before the inside is cooked.
2. Shaping the Falafel: While the oil is heating, shape the falafel mixture into small balls or patties, about 1-2 inches in diameter. You can use a falafel scoop for a more uniform shape, or simply roll them by hand.
3. Frying in Batches: Carefully drop the falafel into the hot oil, working in batches to avoid overcrowding the fryer. Overcrowding will lower the oil temperature and result in soggy falafel.
4. Cooking Time: Fry the falafel for 3-5 minutes, or until they are golden brown and crispy on all sides. Use a slotted spoon or spider to turn them occasionally for even cooking.
5. Draining: Remove the falafel from the oil and place them on a plate lined with paper towels to drain excess oil.

Serving Suggestions

Falafel is incredibly versatile and can be enjoyed in a variety of ways. Here are a few serving suggestions:

• Pita Pockets: The classic way to enjoy falafel is in a warm pita pocket, filled with hummus, tahini sauce, Israeli salad, pickled vegetables, and a drizzle of hot sauce.
• Falafel Plate: Serve falafel on a plate with a side of hummus, baba ghanoush, tabouli, and pita bread.
• Salad Topping: Crumble falafel over a salad for a protein-packed and flavorful boost.
• Snack: Enjoy falafel as a simple and satisfying snack, dipped in tahini sauce or yogurt.

Tips for Falafel Success

• Don’t over-process the mixture: Over-processing can result in a paste-like texture, which will make the falafel dense and heavy.
• Refrigerate the mixture: Chilling the mixture helps it to firm up and makes it easier to handle.
• Use hot oil: The oil should be hot enough to cook the falafel quickly and evenly.
• Don’t overcrowd the fryer: Overcrowding will lower the oil temperature and result in soggy falafel.
• Adjust seasoning to taste: Feel free to adjust the amount of spices to your liking.

A Final Flourish: The Taste of Home

Making falafel at home is an experience that transcends mere cooking. It’s an opportunity to connect with a rich culinary tradition, to infuse your kitchen with the intoxicating aromas of spices and herbs, and to create a dish that is both nourishing and deeply satisfying. The process is simple, the ingredients are readily available, and the reward is a plate of golden-brown orbs that are bursting with flavor and texture. So, gather your ingredients, roll up your sleeves, and embark on this culinary adventure. You might be surprised at how easy it is to create falafel that rivals the best you’ve ever tasted.

Information You Need to Know

Q: Can I use canned chickpeas instead of dried?

A: No, canned chickpeas will not work for falafel. They are too soft and will result in a mushy mixture that won’t hold its shape. Dried chickpeas are essential for achieving the correct texture.

Q: Can I bake the falafel instead of frying?

A: While frying is the traditional method, you can bake falafel for a healthier option. Preheat your oven to 375°F (190°C). Place the shaped falafel on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown, flipping halfway through. The texture will be slightly different, but still delicious.

Q: How long can I store leftover falafel?

A: Leftover falafel can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or a skillet for the best results.

Q: Can I freeze falafel?

A: Yes, falafel freezes well. Shape the falafel and place them on a baking sheet lined with parchment paper. Freeze for about an hour, or until solid. Then, transfer them to a freezer bag or airtight container. They can be stored in the freezer for up to 2 months. Fry them directly from frozen, adding a minute or two to the cooking time.

Q: What if my falafel mixture is too dry?

A: If your falafel mixture is too dry, add a tablespoon of ice water at a time, mixing well after each addition, until the mixture reaches a consistency that can be easily shaped. Be careful not to add too much water, as this can make the falafel soggy.