{How to Make} Homemade Falafel Recipe - Self Proclaimed Foodie (2024)

FAQs

Why don t canned chickpeas work for falafel? ›

Turns out that dried chickpeas are essential to good falafel. See, canned chickpeas have already been cooked. Starch molecules within them have already burst and released their sticky contents, much of which get washed away in the cooking liquid, leaving the remaining chickpeas with very little clinging power.

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.

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. Just be sure you don't overwork the falafel batter.

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).

Dried Chickpeas: The base ingredient for falafel; they provide the structure and texture. Soaking them overnight (or using the quick-soak method) ensures they are soft enough to blend but firm enough to hold together during cooking.

Interference with medications. Canned chickpeas contain high amounts of potassium. Since people who are on certain medications, such as beta-blockers for heart disease, have increased levels of potassium in the blood, they should be careful about their potassium intake.

By adding baking soda, you are increasing the pH of the water and making it more alkaline. This helps break down the pectin in the chickpeas which softens their skins better and faster. This is especially important when you are making hummus and want the creamiest consistency possible.

Plain yogurt works best over other varieties because it provides the acidity needed for leavening without adding flavor. You can replace 1 teaspoon (5 grams) of baking powder in a recipe with 1/4 teaspoon (1 gram) of baking soda and 1/2 cup (122 grams) of plain yogurt.

Not unexpectedly, creative Westerners now add such other ingredients as olives and sun-dried tomatoes. Crumbled feta cheese is an excellent addition. Although a perfect picnic or anytime snack when cold, falafel are very much better when warm. The choice of accompanying sauces is enormous.

Sea salt – It punches up the rich flavor of the herbs and spices. Baking powder – A pinch gives the balls the perfect light texture. Cilantro and parsley – I use a good amount to make my falafel bright green and flavorful.

What do Israelis eat with falafel? ›

Authentic falafel sold on every street corner in Israel is served in pita bread. First, opened the pita and spread it with hummus. Then some finely chopped Middle Eastern salad (cucumbers, tomatoes, onion, parsley). Add the falafel to the pita, and top with more salad, tahini sauce, and French fries.

When pairing wine with falafel, consider wines that balance its earthy, herbaceous flavors and crispy texture with refreshing acidity and complementary fruit notes. Soave, Chablis, New Zealand Sauvignon Blanc, and Alvarinho are all excellent choices to enhance the flavors of falafel.

A cooked falafel is supposed to be crispy and crunchy on the outside, and soft on the inside. Due to variations in preparation methods and recipes - some falafels are mushier and with more moisture, while others are a bit more on the dry side.

Homemade falafel, both cooked and uncooked, is perishable and should always be stored in the refrigerator within two hours of both preparing and cooking. Store both unused falafel mix and cooked falafel in the refrigerator, covered, for up to four days.

– Baking powder: this is what gives falafel an airy, fluffy texture (many recipes skip this, causing the falafel to come out too dense.)

The difference in quality between canned and dry chickpeas is negligible, so the choice comes down to your preference for convenience or customization.

They're cooked, but resist being smushed when pressed, which means you need to do something to them. Luckily, the solution—briefly simmering the canned chickpeas or other beans with baking soda—is quick enough to still offer the convenience of canned, while yielding legumes that are properly softened.

Can you make chickpea flour with canned chickpeas? You can. But you'll need to dehydrate them before making flour. You can do this by drying them out in the oven or using a dehydrator.

Learn why straining and rinsing your beans is an important step—plus other ways to make the most of your legumes.