I have to share my love for Lebanese Falafel with you all. These little balls of goodness are a staple in Middle Eastern cuisine and a great addition to any meal.
To make the falafel, I start with the dried chickpeas. I soak them overnight in water. The next day, I drain them and add them to a food processor. I also add in chopped onions, garlic, parsley, cilantro, cumin, coriander, baking powder, and a little salt. I pulse the mixture until it forms a coarse paste. If it seems too dry, I add a little water, but not too much as we want it to hold its shape.
I then shape the mixture into small balls or patties. I heat some oil in a deep pan or a deep fryer. When the oil is hot, I carefully drop the falafel into the oil. I fry them until they are golden brown and crispy on the outside. It usually takes about 3 – 4 minutes per batch.
Falafel can be served in so many ways. I love to stuff them into pita bread with some tahini sauce, lettuce, tomatoes, and cucumbers. The tahini sauce, made from ground sesame seeds, lemon juice, and garlic, adds a creamy and nutty flavor. It’s a great vegetarian option and is full of protein from the chickpeas. It’s also delicious as a side dish or as part of a mezze platter.