I declare myself addicted to a couple of dishes, meaning I just can’t say no to, even on a fasting day, Hot Crispy Falafels is one of them. Here is my Go-To recipe; the one my addiction has perfectioned over time.
Today we are in Pergamino, my husband’s hometown in Argentina. At his family, this Crispy Falafels’ recipe has become an all times favorite, and I can tell you, some of these family tastes buds are hard to please. It has also become a favorite in my hometown, Panama City; every time I am visiting, my nephew begs us to get in the kitchen and get some hot crispy falafels out of there.
The Origins of Falafels
It’s a well-debated topic. It is a Middle East staple dish, but it most likely originated in Egypt with its Fava Beans version and has made its way to every corner of the world as food truck fast food. You so can find it in all kind of versions, just take a look inside: they are green when you use lots of parsley, orange when you use lots of turmeric. I like the “Green and Chickpeas version” mostly eaten around the Levant region.
Hummus is always a great Crispy Falafel companion. Although you can eat Falafels without it, I highly recommend pairing them; it does make a big difference; they just constitute a match made in heaven.
So, being such a popular snack, there are also lots of versions, meaning many versions of Hummus and Falafels give you plenty of combinations to have fun with and pick your favorite. Here I present you with my two favorite versions of them. As a cherry on the top, both are naturally vegan.
A Recipe to bring people to the kitchen
They are easy, delicious, and fun to make when you have some extra hands in the kitchen. You may feel as you are just back to the industrial revolution: assign the task and get them going.
This is the kind of recipe that is very filling, everyone can repeat as much as they want, and surely you will end up with more for later in the week since it can last for as long as four days in the fridge.
Try to use the recommended Grapeseed oil. It does make a big difference because it has a high smoke point and plays very well with other flavors. This point is crucial as the key to achieving crispy falafels is to fry them for very little time and get them out after a couple of seconds.
Ensure the balls are small therefore they cook well both in the inside and the outside.
I recommend not to overcrowd your frying pan as it would mean mushier falafels.
Quick Crispy Falafels
- Frying pan
- 1 pound chickpeas dry, or 2 15 ounces cans
- 1 onion medium
- 3 tablespoons chickpea flour any other flour work
- 2 cups parsley fresh
- 1 teaspoon cinnamon ground
- 4 garlic cloves
- 3 teaspoons cumin
- 2 teaspoons coriander ground
- ½ teaspoon turmeric ground
- ½ teaspoon black pepper ground
- ½ teaspoon cayenne pepper
- ½ teaspoon cardamom ground
- 2 teaspoons salt
- 4 cups grapeseed oil other vegetable oils work well
- 1 garlic clove
- 12 pita bread Arab bread
- 2 cucumbers medium, peeled, and diced
- 2 tomatoes large, diced
- 1 lettuce medium, shredded
Match with these recipes:
- Our Green Creamy Vegan Sauce
- Put the chickpeas to soak for a minimum of 8 hours. I prefer to soak them overnight. Make sure it has enough water and is sitting on a large bowl. They will grow to double or even triple their size.
- Put all the ingredients, except for the oil, on a food processor, little by little. You may have to stop the processor and mix the ingredients 2 or 3 times. Don’t overmix it! The mix should be crumbly; that’s why we don’t use pre-cooked chickpeas.
- This is where some extra hands are handy, and kids can easily help!
- Make balls of about 2-3 cm diameter and place them on a tray. If you find it hard to compress them in your hand, add some extra chickpea flour. Don’t worry; they will tighten up after placing them in the fridge.
- I usually serve ten pieces per person if they will be eating them with Hummus on a wrap with vegetables
- Let them rest in the fridge for a minimum of 1 hour, ideally 2 hours.
- Put the oil on high heat, preferably on a flat pan, and add a roughly smashed garlic clove.
- Set a bowl with paper towels to place the fried falafel balls.
- As the oil starts smoking, throw a pinch of the mix, to test for heat, it should emerge immediately and brown in two seconds.
- Start adding your falafel balls in batches of 6 (depending on how large is your pan). Just ensure you have about 2 cm between each other. Remember, don’t overcrowd the pan. It should take about 1-2 minutes per side.
- Serve your Falafels fresh!
As a cherry on top chickpeas are a great protein source. Check out the great health benefits of chickpeas.