Falafel (Syria)
Falafel, a beloved national dish of Syria, is a flavourful blend of ground chickpeas or fava beans mixed with herbs, spices, and aromatics. These golden, crispy patties are deeply rooted in Middle Eastern cuisine and cherished as a staple street food across Syria. Traditionally served in pita bread with fresh vegetables, tangy pickles, and drizzled with tahini sauce, falafel offers a delicious and satisfying experience in every bite.
Ingredients
- 500g Dried chickpeas, soaked for at least 14 hours
- 4 garlic cloves
- ½ onion, roughly chopped or quartered
- 1 tsp garlic powder
- 2 tbsp ground coriander
- 1 tbsp ground cumin
- ½ tsp bicarbonate of soda
- 1 tbsp salt
- 50g sesame seeds
- 100 - 130ml room temperature water
- oil, for deep-frying
Step 1
Pass the soaked and drained chickpeas, along with the garlic and onion, through a meat grinder into a bowl (or use a food processor if you don't have a grinder).
Step 2
Next, mix in the spices, bicarbonate of soda, and salt. If using a food processor, pulse gently until the mixture reaches a fine, sandy consistency. You can use it immediately or refrigerate it at this stage for up to 2 days.
Step 3
Mix in the sesame seeds and gradually add enough water so that the mixture can be formed into a ball that holds together loosely. It shouldn't be too wet – just enough to form a loosely shaped patty.
Step 4
Pour oil to a depth of 10 cm into a deep, heavy-bottomed pan and heat it to 180°C. To check if the oil is hot enough, drop in a small piece of falafel – if it bubbles and floats to the surface, it's ready for frying.
Step 5
I use a special falafel tool for shaping, which can be purchased online at a reasonable price. This tool creates a hole in the centre of the falafel, giving it an extra crispiness. If you don’t have one, you can shape the mixture using two dessert spoons or simply roll it into a ball and flatten it slightly with your hands. Each falafel should be about 4 cm in diameter.
Step 6
Carefully lower the shaped falafels into the hot oil in batches to avoid overcrowding the pan. Overcrowding can cause the oil temperature to drop, resulting in less crispy falafel.
Step 7
Allow the falafels to crisp up for up to 2 minutes, until they are golden brown. Gently move them around in the oil to ensure they cook evenly on all sides. They should be fully cooked, golden brown, and crispy within 4 minutes. Use a slotted spoon to remove them from the oil and place them on kitchen paper to drain any excess oil.