CRISPY FALAFEL RECIPE FOR SUMMER

As summer arrives, it's the perfect time to try refreshing and versatile recipes like this easy falafel. These crispy falafels are a crowd-pleaser you’ll love making at home for picnics, BBQs, or cozy dinners.

Homemade falafel offers an authentic taste that store-bought versions can't match. This simple recipe makes super crispy, authentic falafels that can be deep-fried, baked, or air-fried. Plus, they’re freezer-friendly, so you can enjoy them anytime.

Start by soaking dried chickpeas overnight. Blend with onions, garlic, spices, and herbs until smooth. Shape the mixture into balls and cook them to golden perfection.

Serve falafels with hummus or tzatziki for a quick snack, or make a falafel gyro with flatbread, tzatziki, and salad veggies for a delicious, healthy meal perfect for summer. 

Prep Time: 10 minutes (plus overnight soaking)

Cook Time: 30 minutes

Makes 35 falafels

Falafel Recipe

Ingredients:

• 1 1/2 cups dried chickpeas
• 2 medium white onions
• 5 cloves garlic
• 30g fresh coriander
• 30g fresh parsley
• 1 1/2 tsp cumin powder
• 1 tsp coriander powder
• Salt to taste
• 1/2 tsp black pepper
• 3 tsp baking powder
• Oil for frying

 Instructions:

1. Soak Chickpeas: Place chickpeas in a bowl and cover with water. Soak overnight or for at least 8 hours. Drain and set aside.
2. Blend Ingredients: In a food processor, combine the chickpeas, onions, garlic, fresh coriander, parsley, spices, salt, and pepper. Process until smooth or to your desired consistency.
3. Chill the Mixture: Cover the mixture and refrigerate for 1 hour to firm up.
4. Prepare for Frying: Remove the mixture from the refrigerator, add the baking powder, and mix well.
5. Shape and Fry: Heat oil over medium heat in a frying pan. Using a mould or ice cream scooper, make small balls or patties and add them to the hot oil. Fry in batches, about 5-6 at a time, until golden brown. Drain on kitchen paper to remove excess oil.

Tips:

• If the mixture is too wet to handle, add 3 tablespoons of cornflower or chickpea flour to bind it better.
  Author: Sandhya Hariharan