Israeli Falafel is a traditional Israeli recipe for the classic blend of chickpeas, garlic, onions, spices and herbs leavened with baking soda that are deep fried as balls. The full recipe is presented here and I hope you enjoy this classic Israeli version of: Israeli Falafel.
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Ingredients:
400g dried chickpeas Soak them in water for 12-14 hours and drain.
5 garlic cloves chopped
1/2 small onion coarsely chopped
1 tsp ground cumin
1 tsp paprika
1/2 tsp salt
1 slice white bread (I like to use leftover Challah or baguette) or 35g of fresh breadcrumbs
7g coriander, chopped
7g flat-leaf parsley, chopped
1 tbsp sesame seeds
1 tsp baking soda
neutral oil for frying
Method:
Combine the soaked chickpeas in a food processor with garlic, onion, and spices.
Soak the bread in water for a minute. Drain, crumble, and add to the food processor. Process until a coarse and moist texture is obtained. (Or add the fresh breadcrumbs — no soaking in water.)
Add the coriander, parsley, and sesame seeds. Pulse until the mixture reaches a fine-grain texture, like coarse sand, that's not very mushy.
Transfer to a bowl, cover, and put in the refrigerator for 1-2 hours.
When ready to fry: Add the baking soda to the mixture and mix well. Form the mixture into small balls with wet hands.
Heat the oil on medium-high in a wok, large pan or deep fryer until it bubbles softly. The ideal temperature for frying falafel is between 175°C and 190°C.
Very carefully, drop the falafel in the oil, about 4-5 falafel at a time, and fry for 3-5 minutes until medium brown on the outside.
Transfer the falafels to a bowl lined with a kitchen paper.
Repeat the cooking process with the remaining falafels. Once cooked, falafel should be crispy and medium brown on the outside and fluffy and light green on the inside.
Traditionally these are served in pita bread pockets with Israeli salad (the combination being one of Israel's national dishes).
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