Around the world, falafel is as common on menus as burgers are. It’s an easy, versatile, and satisfying meal. Serve as an appetizer, roll into a pita sandwich, atop a salad or a bed of rice with roasted vegetables.
Greek Garden Organic olive oil is smooth and well-balanced with a light finish to enhance the flavors of dishes such as hummus, Tzatziki and falafel. Using olive oil is a healthier option for frying, as it creates a thick crust that stops the oil from being absorbed into the food. Olive oil can be re-used 4-5 times and increases in volume when reheated, requiring less oil for frying.
Ingredients
For the Falafel
- 2 cups chickpeas, cooked and drained
- 1 small onion peeled, cut in half
- ½ cup chopped fresh curly parsley
- 3 garlic cloves, peeled
- 3 tbsp flour
- 1 tsp salt
- 2 tsp cumin
- 1 tsp ground coriander
- 1 tsp black pepper
- ¼ cup sesame seeds
- 2 cups olive oil for frying (try AMORIS Every Day)
For the Tzatziki Sauce
- 1 cup sour cream
- ¼ cup coarsely chopped cucumber
- small handful fresh curly parsley
- 2 garlic cloves, peeled
- 1 lemon, juiced
- 2 tbsp olive oil (tryGreek Garden Organic)
- salt and pepper to taste
Directions
- Make Tzatziki ahead. Place cucumber, parsley, and garlic into a small food processor and pulse until finely chopped. Transfer to small bowl. Mix in sour cream, lemon and olive oil. Add salt and pepper to taste. Refrigerate until falafel is ready.
- In food processor, combine all falafel ingredients except sesame seeds and oil.Pulse until pasty and easy to roll into small 1.5 inch balls. Set falafel balls aside on a plate.
- In a deep frying pan, heat the oil on medium-high. When you think it might be hot enough, drop a small piece of falafel batter into the oil. It should sizzle immediately, then turn golden brown in less than a minute. If it’s smoking, turn the heat down. If it doesn’t sizzle, wait a little longer or turn up the heat.
- Place sesame seeds in a small bowl and roll each falafel ball in the seeds. (This will make the falafel coating crunchier and add a nutty flavor.)
- Pick up a falafel ball with a non-plastic utensil and gently lower it into the oil. Repeat with a few more balls–don’t crowd the pan. Cook each side until dark brown, 1-2 minutes then let drain on paper towels.
Makes 20 small falafel.
FAQs
Greek Garden Organic olive oil is smooth and well-balanced with a light finish to enhance the flavors of dishes such as hummus, Tzatziki and falafel. Using olive oil is a healthier option for frying, as it creates a thick crust that stops the oil from being absorbed into the food.
Should you refrigerate falafel before frying? ›
Refrigerate for at least 15 minutes to help the balls hold together when cooking. If you are making this ahead, you can refrigerate the covered mixture for a few days.
Are falafels healthy fried? ›
That said, falafel is traditionally deep-fried in oil, so falafel purchased at restaurants can be high in fat and calories. Falafel contains a variety of important nutrients, but it's traditionally deep-fried in oil, which can make it high in fat and calories.
Why can't you use cooked chickpeas for falafel? ›
If you cook those dried chickpeas before making falafel, you run into the same issues you find with canned—they just don't bind. The key to great falafel is to soak the dried chickpeas, but grind them while they're still completely raw.
Why does my falafel fall apart when I fry it? ›
If the mixture is too wet, the falafel has a tendency to fall apart when being fried so please pat dry the ingredients before using them. If you find the mixture is too wet, simply add little more breadcrumbs. The falafel mixture after prepared can be shaped by hand or with a tool called an alb falafel (falafel mold).
Is it better to deep fry or air fry falafel? ›
Or you could air fry them.
It's true that the falafel cooked this way doesn't get 100 percent as crispy as a traditional deep fry, but it's very close. Plus, the the easy clean-up and use of less oil make it totally worth it.
What is the best binder for falafel? ›
A binding ingredient can help keep it together, especially if you are using canned beans instead of dried. And the perfect binding ingredient for falafel is flour. Nothing fancy, just plain all-purpose flour. Add a few tablespoons at a time to your mixture, until you can press it easily into balls or patties.
Is falafel Greek or Middle Eastern? ›
The origins of the falafel can be traced back to Egypt, which is located between Africa and the Middle East. Egyptians are said to eat falafels every day. In fact, falafels are considered their national dish. Falafels reached North America and Germany in the 20th century.
Why add baking soda to falafel? ›
Baking soda and powder: Baking soda breaks down and softens the chickpeas as they soak. Baking powder, mixed in just before baking, makes the falafel light and airy. Fresh herbs: The tender leaves of parsley, dill, and cilantro bring fresh, herbal flavor and color.
Is falafel OK for weight loss? ›
Is falafel good for weight loss? Falafel can be part of a weight loss diet when consumed in moderation due to its high fiber and protein content, which helps promote satiety. However, it's essential to consider portion sizes and cooking methods, as deep-fried falafel can be higher in calories.
Falafel's Nutritional Profile
Also, it's full of complex carbs and fiber, which are good for a healthy gut and regular bowel movements, adds Zozos. If you want to see how falafel measures up nutritionally, here's how a serving of frozen falafel from Trader Joe's stacks up: Calories: 320.
Is falafel or gyro healthier? ›
Go with the falafel. The gyro has more saturated fat, more calories, and (usually) more sodium than the falafel—or chicken or vegetable sandwich fillings—on most menus. Take Daphne's, a "California-fresh" West Coast chain with 56 restaurants that lists calories on its menus and Nutrition Facts on its Web site.
Can you eat falafel without cooking? ›
As you know Falafel is made from soaked raw chickpeas, which is indigestible to the human body causing stomach pain, gas, and other adverse symptoms. Raw chickpeas have antinutrients and toxins that can harm your digestive system, from discomfort to irritable bowel syndrome (IBS).
Can you substitute canned chickpeas for dried in falafel? ›
Yes, you can make falafel from canned chickpeas instead of dry ones that you have to soak ahead of time.
What is the best oil for deep frying? ›
The refined oils that are most often used for deep frying include safflower and soybean oil, the latter of which is often labeled as vegetable oil. Decker says the most stable picks are high in a fat called oleic acid, and recommends using peanut or canola oil.
What oil do Arabs use for cooking? ›
Olive oil is an essential ingredient in Middle Eastern cooking. Not only does it enhance the flavor of traditional Middle Eastern dishes, but it also adds a tremendous amount of nutritional values to these dishes.
What is the best oil for frying batter? ›
Vegetable Oil: Best All-Purpose Oil for Frying
Think of vegetable oil as a multipurpose oil. It's great for all different methods of frying and all kinds of foods like breaded chicken and fries.
What oil is best for frying desserts? ›
Coconut Oil
The flavor can be nutty and slightly sweet, making it well-suited to fried desserts.
