I am all for trying new foods. Parsley and Dill Filled Falafel is definitely that new food. Falafel is a Middle Eastern street food made of spiced mashed chickpeas or fava beans or both. For the most part, falafel is shaped into balls and deep-fried to a crispy golden brown. However, they can be baked for a healthier alternative. Unfortunately, baking limits the crispness of the falafel. However, you will have healthier falafels. Most falafels are served as street food in Israel, on the other hand, falafel can sometimes be served in wraps, stuffed in a pita, served on top a salad or along with dill, cucumber yogurt-mint dip here in America and throughout the world. Try the Creamy Dill Sauce in fact, it pairs well the falafel. Without a doubt, the sauce will be an added bonus.
Middle Eastern food appear to be trending. In the past year, three restaurants have opened in my neighborhood. Besides, being able to try new food, I’ve had the opportunity to experience a whole new culture. Our foods are more alike than they are different. For example, the falafel could be akin to the fritter, croquette or the hushpuppy. First of all, they share the similarity of deep-fat frying.
Is Falafel Easy To Make?
Falafel is easy to make. You only need a few simple ingredients to make them. Most of the ingredients are probably in your kitchen. All you need is chickpeas, season them with onion, parsley, mint, coriander, and, cumin.
I do not claim to be a falafel expert, however, if you have ever made hushpuppies you can make falafel. Hushpuppies are round pieces of bread made from cornmeal, flour, onion, egg, a leavening agent which is deep-fried to a golden brown. It’s a quick bread that can be served along with fried fish or seafood. Hushpuppy preparation uses a very similar cooking process to falafel.
Falafel is an excellent source of protein. It’s a wonderful way to incorporate more plant-based protein into the diet. Parsley and Dill Filled Falafel really fits the bill. The falafel is full of bold flavor. Adding dill and parsley to the chickpea mixture really bumps up the flavor profile of the falafel. Next, the falafel is then fried to obtain golden crisp balls which should be eaten while warm for the best flavor. Clearly, bake falafel would be healthier. In contrast, the falafel will be lower in calories, however, it lacks a crisp outer coating.
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- 2 15.5-ounce cans chickpeas, rinsed and drained
- 1 cup fresh dill, chopped
- 1 cup fresh parsley, rough chopped
- ½ cup fresh mint
- 3 cloves garlic, minced
- 1 zest of lemon
- ½ teaspoon salt
- 1 small onion, roughly chopped
- ½ cup rice flour (your choice)
- 1 teaspoon baking powder
- 1 egg white
- 2 teaspoons cumin
- 1 teaspoon coriander
- ½ teaspoon cayenne pepper
- 2 cups vegetable oil, for frying
- Drain and rinse the chickpeas then, set aside.
- In a food processor pulse dill, parsley, mint, onion, and garlic until finely chopped.
- More importantly, add the chickpeas, lemon zest, flour, egg white, cumin coriander, salt, and cayenne pepper to the food processor. Now pulse until mixture resembles coarse oatmeal.
- Next, refrigerate the falafel mixture for 1 hour to allow the ingredients to swell and combine.
- Remove the mixture from the refrigerator then, allow the falafel mixture to sit for 10 minutes to come to room temperature, add the baking powder to the mixture and blend evenly throughout the falafel.
- Finally, form mixture into small or medium balls. Makes about 20 medium balls.
- Afterward, fry the falafel in batches as not to crowd the skillet to ensure they will become nice and crisp.
- In a large skillet heat the oil to 350-375 degrees, add the falafel balls to the skillet cook until golden brown, about three minutes. Turn and cook until golden brown another two or more minutes.
- Immediately place several paper towels on a plate. As soon as the falafel finish cooking, allow them to drain on the paper towel to remove excess oil. Next, sprinkle with salt before the falafel cool.
