Craving golden, crispy falafels but want to skip the takeout? Chef John's falafel recipe is here to transform your kitchen into a Mediterranean bistro. Perfectly seasoned, crispy on the outside, and soft on the inside, these falafels are easy to make and a surefire crowd-pleaser.
Whether you're adding them to a wrap, salad, or serving them with a rich tahini sauce, this classic recipe will have your taste buds dancing. Read on, and I’ll walk you through the ingredients, step-by-step preparation, and tips to make falafels like a pro.
What Makes Chef John's Falafel Special?
Falafel might seem simple, but getting the perfect texture and seasoning can be a challenge. Chef John's unique approach ensures every bite is flavorful and crispy without feeling greasy. His secret blend of fresh herbs and spices creates a depth of flavor you won't find in store-bought variations. Plus, he avoids shortcuts like canned chickpeas, opting for dried ones soaked overnight. This means you'll get falafels that hold together when frying and taste authentic.
Ingredients for Chef John's Falafel
Before we roll up our sleeves, gather these simple ingredients. Most of them are pantry staples.
- 1 cup dried chickpeas (soaked overnight, then drained)
- ½ cup fresh parsley leaves
- ½ cup fresh cilantro leaves
- 4 cloves garlic
- 1 small onion, roughly chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper (optional for a bit of heat)
- ½ teaspoon baking powder
- 4–5 tablespoons all-purpose flour
- Vegetable oil (for deep frying)
Optional Garnishes: Tahini sauce, chopped salad, pita bread, or pickled vegetables.
How to Make Chef John's Falafel Step by Step
1. Prepare the Chickpeas
To start, soak 1 cup of dried chickpeas in water overnight (at least 12 hours). Ensure the water covers the chickpeas by a few inches as they will expand. Drain them just before you're ready to blend. Avoid using canned chickpeas; they’re too soft and will make the falafel fall apart during frying.
2. Blend the Mixture
Using a food processor, combine the chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, salt, black pepper, and cayenne pepper (if using). Pulse the mixture until it’s finely ground but not pureed. The texture should resemble coarse sand. Over-blending can make the falafels too dense.
3. Adjust the Consistency
Transfer the mixture into a bowl and stir in the baking powder. Gradually add the all-purpose flour, one tablespoon at a time, until the mixture holds together when shaped. You shouldn't need more than 4–5 tablespoons.
4. Chill the Dough
Cover the bowl with plastic wrap and refrigerate the falafel mix for at least 1 hour. This step helps the flavors meld together and makes it easier to shape the falafels.
5. Shape the Falafels
Once chilled, use your hands or a falafel scoop to shape the mixture into small balls or patties, about 1.5–2 inches in diameter. Don’t make them too large, as smaller falafels cook more evenly.
6. Fry to Perfection
Heat about 2–3 inches of vegetable oil in a deep pan or pot to 350°F (175°C). Carefully add the falafel balls in batches, ensuring not to overcrowd the pan. Fry for about 3–4 minutes per side, until golden brown and crispy. Use a slotted spoon to transfer the falafels to a plate lined with paper towels to drain excess oil.
Pro Tip: If you prefer a healthier option, you can bake the falafels at 375°F (190°C) for 25–30 minutes, flipping halfway. You can also air fry them for around 15 minutes at 375°F.
Serving Suggestions
Now that your falafels are crispy and fragrant, here’s how to serve them:
- Traditional Plate: Serve with warm pita bread, a drizzle of tahini sauce, and a side of hummus.
- Falafel Bowl: Add falafel to a bed of greens, chopped vegetables, olives, and a dollop of tzatziki.
- Falafel Wrap: Tuck a few falafels into a piece of pita with fresh salad, pickled vegetables, and tahini or yogurt-based dressing.
- Appetizer: Serve falafels as bite-sized appetizers with dipping sauces like tahini, harissa, or a zesty garlic sauce.
Tips for Perfect Falafels Every Time
- Don’t Skip the Chill: Chilling the mixture prevents the falafel from falling apart while cooking.
- Test Fry One Piece: If your mixture falls apart in the oil, add a bit more flour to help it bind.
- Keep the Oil Temperature Steady: An even 350°F ensures perfectly crispy exteriors without a greasy taste.
Why You Should Make Falafels at Home
Homemade falafels give you control over the ingredients, flavors, and freshness. Plus, they’re incredibly versatile. Whether you’re vegan, vegetarian, or just looking to explore Middle Eastern cuisine, Chef John’s falafel recipe is a winner. Not to mention, making falafels at home is cost-effective and lets you skip unnecessary preservatives found in pre-packaged options.
Elevate Your Cooking with Chef John’s Recipes
Falafels are just the beginning. Chef John’s recipes bring restaurant-quality dishes to your home kitchen, featuring step-by-step guidance and expert tips. Bookmark this page or share it with your foodie friends who love a good challenge in the kitchen.
It’s time to roll, fry, and enjoy the crispy goodness of Chef John’s falafel. Share your creations on social media and don’t forget to tag us—we’d love to see your plate!
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