Reasons Why Falafel Is Beneficial To Your Health
What exactly is falafel?
Falafel is a famous Middle Eastern “fast food” consisting of tiny patties or balls of chickpeas (or fava beans), fresh herbs, and spices. Falafel is supposed to have originated in Egypt as Coptic Christians sought a robust substitute for meat during extended periods of fasting or lent. It is also a popular vegan cuisine in Egypt and the rest of the Middle East.
Falafel is still middle eastern menu, and you can find it from street sellers in practically every district. It’s frequently served as a sandwich with a heavy sprinkling of tahini and plenty of Mediterranean salad, as well as pieces of roasted or fried eggplant.
This vegan recipe is prepared with simple, common items and is really simple to prepare. Wonderful falafel starts with great ingredients, so be sure you choose high-quality spices like cumin and coriander for your falafel mixture.
What I like about this recipe is that it does not use canned chickpeas (which is crucial!). If you want the greatest texture and flavour, start with dried chickpeas. Many falafel recipes call for canned chickpeas, which are unauthentic and may cause the falafel patties to crumble in hot frying oil.
– Filling and tasty. Falafel patties are high in plant power and protein from chickpeas, leaving you feeling full and pleased.
Make ahead and freezable. This recipe is great since it can be made ahead of time, and you can freeze uncooked falafel patties for later use.
Ingredients: Dried chickpeas: DO NOT USE CANNED CHICKPEAS! Dried chickpeas (soaked in water for 24 hours) are an essential component that will give your falafel the proper firmness and flavour. (Tip: To soften the dried chickpeas, I normally add approximately 12 tsp baking soda to the soaking water.)
– Fresh herbs: This original dish relies heavily on fresh parsley, cilantro, and dill.
– Onion: I prefer yellow onions, but white or red onions would also work.
– Garlic: Use fresh garlic cloves for the greatest taste.
– Kosher salt and black pepper to taste
– Spices: cumin, coriander, and cayenne pepper to taste. This combination of spices, together with the fresh herbs, is what gives falafel its robust, real flavour.
– Baking powder is responsible for the airy, fluffy texture of falafel (many recipes skip this, causing the falafel to come out too dense.)
– Sesame seeds: these are optional, but I prefer the nuttiness they add.
Steps to Make Falafel 1. Soak chickpeas for 24 hours. Cover them with water and add baking soda to soften them while they soak. As they soak, the chickpeas will at least double in size. Drain thoroughly.
– Spices: cumin, coriander, and a pinch of cayenne pepper This combination of spices, together with the fresh herbs, is what gives falafel its robust original flavour.
– Baking powder: this is what gives falafel its airy, fluffy texture (many recipes skip this, causing the falafel to come out too dense.)
– Sesame seeds: these are optional, but I prefer the additional nuttiness.
Step 1: Soak chickpeas for 24 hours.
Cover them in lots of water and add baking soda to soften them while they soak. The chickpeas will at least double in size while they soak. Drain completely.
3. Shape into patties or balls.
Once the falafel mixture has been well cooled, toss in the baking powder and toasted sesame seeds, then scoop golf ball-sized balls and shape them into balls or patties (if making patties, do not flatten them too much; you want them to be soft and fluffy when cooked).
The typical method of cooking falafel is frying, which produces the most genuine and best results. Heat the oil on medium-high until it softly bubbles (your oil should be hot enough around 375 degrees F, but not too hot that it causes the falafel to fall apart.)
I mentioned several of them earlier in the piece, but in case you missed them, here they are again:
1. Use only dry chickpeas.
The greatest texture and flavour will come from dry chickpeas that have been soaked in water for 24 hours. Dry chickpeas are inherently starchy and will aid in the formation of your falafels. Your falafel will dissolve in the frying oil if you use canned chickpeas.
2. Refrigerate the falafel mixture.
Chilling for at least 1 hour aids in shape. The good news is that you can create the falafel mixture ahead of time and refrigerate it overnight.
Stir in the baking powder before shaping the falafel mixture into balls/patties. Baking powder acts as a rising agent in this recipe, resulting in fluffy falafel.
4. Fry in hot oil, taking care not to crowd the pan.
Unfortunately, deep frying is the only way to get wonderfully crispy falafel. The frying oil should be heated and softly boiling, but not so hot that it disintegrates the falafel.
5- When cooked
falafel should be crispy on the exterior and fluffy and light green on the interior.
To make baked falafel
Preheat the oven to 350°F and lightly grease a baking sheet. Brush each burger with extra virgin olive oil before baking for 15 to 20 minutes, flipping the falafel patties over halfway through.
Make ahead of time and freeze
To prepare ahead of time: The falafel mixture may be stored in the fridge for 1-2 days ahead of time. When ready to fry, shape it into patties.
Freeze uncooked falafel patties for 1 hour on a baking sheet lined with parchment paper.
Middle Eastern Style Falafel Serving Options: Falafel is often served hot with a liberal quantity of tahini sauce on the streets of the Middle East.
As a Sandwich: Garb some warm pita pockets, stuff them with falafel, smear with tahini, and top with fresh greens (like arugula), sliced tomatoes, cucumbers, and pickles.
Serve your falafel with a variety of fresh vegetables, cheese, and dips, as I do on my brunch buffet.