Palestinian Falafel
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The Tale of Palestinian Falafel
Falafel's exact origin is genuinely disputed among food historians, with claims tracing it to Egypt as ta'ameya, made with fava beans, and separately to the Levant. It became a widely claimed symbol of Palestinian cuisine and identity in the 20th century, even as its true birthplace remains contested.
Ingredients
Scale:· 6 servings
- 2 cups dried chickpeas, soaked overnight (not canned)
- 1 onion, chopped
- 4 cloves garlic
- 1 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons sesame seeds
- Vegetable oil, for frying
Instructions
- 1Drain the soaked chickpeas well and pat dry; do not cook them, as raw soaked chickpeas give falafel its proper texture.
- 2Process the chickpeas, onion, garlic, parsley, and cilantro in a food processor until finely ground but not pureed to a paste.
- 3Add the cumin, coriander, and salt, and pulse briefly to combine.
- 4Transfer the mixture to a bowl, cover, and refrigerate for at least 1 hour to firm up.
- 5Just before frying, mix in the baking soda and sesame seeds.
- 6Shape the mixture into small balls or patties using a falafel scoop or your hands.
- 7Heat oil to 175C (350F) in a deep pot and fry the falafel in batches for 3-4 minutes until deep golden brown and crisp on the outside.
- 8Drain on paper towels and serve hot in pita bread with tahini sauce, pickles, and salad.
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