Falafel (Crispy Chickpea Fritters in Pita)
Local name: פלאפל
In short: Herby fritters made from soaked raw chickpeas, deep-fried until crunchy outside and green inside, then stuffed into pita with tahini and salad. It takes about 50 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 20 min
- Resting
- 12 h 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 700 kcal
Falafel is one of Israel's most popular street foods, sold from small stands everywhere and stuffed into pita with salad, pickles and tahini. The balls are made from soaked, uncooked chickpeas ground with parsley, cilantro, onion and cumin, which is why they are crisp outside and bright green and tender inside. The rules are simple: use dried chickpeas, keep the mix coarse and fry in properly hot oil.
Instructions
- Drain the soaked chickpeas and rinse them. Do not cook them. Pat them fairly dry.
- In a food processor, pulse the chickpeas with the onion, parsley, cilantro, garlic, spices and salt, about 20 short pulses, until the mixture looks like coarse, damp sand. Do not purée it.
- Stir in the baking powder, cover and chill for 30 minutes.
- With wet hands or a falafel scoop, shape the mixture into 24 walnut-sized balls, pressing firmly so they hold together.
- Heat the oil in a deep pot to 175°C (350°F). Fry 6 to 8 balls at a time for 3 to 4 minutes, turning, until deep brown. Drain on paper towels and sprinkle with salt.
- Whisk the tahini, lemon juice, garlic, water and salt until smooth and pourable.
- Warm the pitas and open them. Drizzle the inside with tahini, add the falafel, crushing a few, then the tomato, cucumber, pickles and cabbage. Add more tahini and eat right away.
Tips
- Use dried chickpeas that have only been soaked. Canned or cooked chickpeas turn to paste and the falafel fall apart in the oil.
- Fry one test ball first. If it breaks up, stir 1 tbsp of flour into the mixture or chill it longer.
Questions and answers
Can I bake falafel instead of frying?
Yes, but they will be less crisp. Brush them with oil and bake at 220°C (425°F) for 20 to 25 minutes, turning once.
Why did my falafel fall apart?
The mix was too wet or too fine, or the chickpeas were cooked. Pulse to a coarse crumb, chill the mixture and keep the oil at 175°C (350°F).
Can I freeze falafel?
Yes. Freeze the shaped, uncooked balls on a tray, then bag them for up to 2 months and fry from frozen for 4 to 5 minutes.
How long does it take to make Falafel (Crispy Chickpea Fritters in Pita)?
About 50 min in total: 30 min of preparation and 20 min of cooking.
How many calories are in Falafel (Crispy Chickpea Fritters in Pita)?
About 700 kcal per serving, with 23 g of protein, 82 g of carbohydrates and 31 g of fat. These values are estimates.
Nutrition per serving
| Calories | 700 kcal |
|---|---|
| Protein | 23 g |
| Carbohydrates | 82 g |
| Fat | 31 g |
| Fiber | 16 g |
| Sugar | 8 g |
| Sodium | 1400 mg |
Estimated values, calculated from the ingredients.
