Description
Crispy homemade falafel made from soaked chickpeas, fresh herbs, and black olives, seasoned to perfection and fried until golden. Serve in pita bread with fresh vegetables and your choice of sauce for a delicious meal.
Ingredients
Scale
- 1 cup dried chickpeas (soaked overnight)
- 1 small onion, roughly chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 cup black olives, pitted and chopped
- Oil for frying (vegetable or olive oil)
- Pita bread, for serving
- Fresh vegetables (lettuce, tomatoes, cucumbers) for serving
- Tahini sauce or yogurt sauce for drizzling (optional)
Instructions
- Start by draining the soaked chickpeas and rinsing them under cold water.
- In a food processor, combine the drained chickpeas, chopped onion, minced garlic, parsley, and cilantro. Pulse until the mixture is coarsely ground but not pureed.
- Add the ground cumin, ground coriander, baking powder, salt, black pepper, and cayenne pepper (if using) to the mixture. Pulse a few more times to combine.
- Transfer the mixture to a bowl and fold in the chopped black olives.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Once chilled, form small balls or patties, about the size of a golf ball.
- Place the shaped falafel on a plate lined with parchment paper.
- Optionally, freeze the falafel for later use.
- In a deep skillet or frying pan, heat about 2 inches of oil over medium heat.
- Carefully add the falafel balls to the hot oil, frying in batches if necessary. Cook for about 3-4 minutes on each side until golden brown and crispy.
- Use a slotted spoon to remove the falafel and place them on a plate lined with paper towels to drain excess oil.
- Keep cooked falafel warm in a low oven if making a large batch.
- Warm the pita bread in a dry skillet or oven.
- Slice the pita bread in half to create pockets. Stuff with falafel and fresh vegetables.
- Drizzle with tahini or yogurt sauce if desired, and garnish with extra chopped olives.
- Serve immediately while warm and crispy.
Notes
- For a spicier kick, increase the amount of cayenne pepper.
- You can also bake the falafel for a healthier option; just brush them with oil and bake at 375°F (190°C) for about 25-30 minutes, flipping halfway through.
- Prep Time: 30 minutes
- Cook Time: 20 minutes