The history of these versatile little patties or balls seems uncertain. Israel and Palestine both lay claim to this dish which apparently improved with the Arab influx, the spices they took with them soon became an important part of the falafel ingredients.
Chickpeas, the basis of falafel, have certainly been cultivated in and around the Mediterranean and Middle East for thousands of years. Chickpeas quickly became a staple in the nomadic lifestyle of the times and became an important agricultural crop.
Falafel could be called the fast food of its day. By crushing the chickpeas the cooking time is hugely decreased and this vegetarian dish is very quick to prepare and cook – not counting the soaking time if you’re using dried chickpeas.
Traditional Falafel – using dried chickpeas
Ingredients
- 1 cup dried chickpeas – soaked overnight
- 1 onion
- 3 cloves garlic
- Fresh parsley – chopped finely
- Fresh coriander – chopped finely
- Fresh mint – chopped finely
- 2tbsp ground cumin
- Pinch of chilli
- Olive oil for frying.
Method
- Drain the chickpeas and pulverize all the ingredients together in a food processor, the mixture should stick together to form one mass. It may be necessary to add a little water here.
- Form the dough into golf- ball sized balls and flatten them slightly.
- Heat about an inch of olive oil in a frying pan and fry the patties fairly slowly turning them over once until lightly browned and cooked through. Lift out and drain on kitchen paper.
Quick Falafel with cooked chickpeas
Ingredients - for 4 people
- 500g chickpeas - cooked
- 2 cloves garlic
- 1 egg – beaten
- 1 handful parsley & coriander
- ½ tsp chili powder
- ½ tsp ground cumin
- 1 lemon
- Flour – for coating
- Olive oil – for frying
- Salt & pepper
- Paprika
Method
- Liquidize the drained chickpeas then add the egg, garlic and coriander mix and process again.
- Add the spices and lemon juice and mix together with a wooden spoon. Form the mixture into evenly sized balls, flatten them with the palm of your hand and coat them in flour.
- Heat the olive oil in a pan, fry the patties slowly turning them over once.
- When they’re cooked and nicely browned lift them out onto kitchen paper to drain.
Healthy tip
Both these recipes could be cooked in the oven if its preferred. Although they won’t be as crispy – which is part of their charm – crispy outside and soft spicy centres.
Lightly oil a baking tray and bake in the oven or grill gently for a more healthy alternative.
Serving tip
These look rather nice sprinkled with parsley and served with a tasty tomato sauce, or serve with salad for a cheap and tasty supper dish.
Traditionally falafel is served with flat bread salad or a vegetable and a yogurt, hummus or tahini dip.
Why not try Tzatziki Dip with them?
Or a Chickpea and Spinach Bake for a change.
Rachel L. Webb - Rachel L Webb lives in and writes mainly about Andalucia. She enjoys exploring the region and shares her explorations through her website ...
