Falafel is a beloved Middle Eastern dish with a rich history dating back centuries, often enjoyed as street food or part of mezze spreads. This recipe transforms simple ingredients like chickpeas, onion, garlic, and spices into golden, flavorful patties that are crispy on the outside and soft inside. The combination of ground cumin and coriander gently perfumes the falafel, while fresh parsley adds a bright, herbaceous note. Frying them in sunflower oil allows the patties to develop a beautifully crisp exterior while keeping the inside moist and tender. Falafel pairs wonderfully with chilled salads, hummus, tahini sauce, warm pita bread, or fluffy couscous, making it a versatile dish for snacks, picnics, or main courses. This recipe offers a straightforward way to enjoy this classic vegetarian delight at home.
Instructions
Step 1: Begin by warming 1 tablespoon of sunflower oil in a large pan over low heat. Add the chopped onion and crushed garlic, gently frying them for about 5 minutes until they become soft and fragrant but not browned. This slow cooking releases their sweetness and builds the base of flavor. Next, transfer the softened onion and garlic into a large mixing bowl along with the chickpeas and aromatic ground cumin and coriander. Using a fork or potato masher, mash the mixture thoroughly until the chickpeas are entirely broken down, forming a coarse yet cohesive mixture. Stir in the fresh parsley or dried herbs to add vibrant color and freshness, then season with salt and pepper to taste. Crack the beaten egg into the mix, then use your hands to squish and combine all the ingredients until the mixture holds together well—this will make shaping the falafel easier. Step 2: Divide the mixture into six equal portions, shaping each into a ball. Then gently flatten each ball into a patty shape for even cooking. Heat the remaining tablespoon of oil in the pan over medium heat. Carefully place the falafel patties into the hot oil and fry them for about 3 minutes on each side. Cook until they turn a golden brown and feel firm to the touch, indicating they are cooked through and beautifully crispy. Once done, serve the falafel hot or chilled. They pair delightfully with couscous, warm pita bread, or a fresh salad. For an extra touch, drizzle with tahini or yogurt sauce and garnish with extra parsley or lemon wedges. Tip: Ensure your pan isn’t too hot to avoid burning the falafel's exterior before the inside cooks. Maintaining medium heat ensures a perfect crispiness and a tender middle.
