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Allan’s Falafel in Chester reveals how to prepare its signature falafel recipe, which is full of healthy ingredients and powerhouse flavors.
Who doesn’t love falafel? Those tasty Middle Eastern fritters made of chickpeas and spices (and loaded with good-for-you fiber) are wonderful on their own, but they’re equally delicious stuffed into pitas or placed atop salads. Want to make them at home? Just follow Allan’s Falafel’s traditional Israeli recipe below.
Traditional Israeli Falafel Recipe
A word from the cook: This is a very traditional Israeli falafel recipe. Our falafel is based on this, but we add a few secret ingredients (sorry… they need to stay secret!) that give ours a distinctive flavor. But this is a good, traditional falafel recipe that’s simple to make. We think you’ll enjoy it! — Allan
Ingredients:
1 lb dried chickpeas (also called garbanzo beans)
¼ medium onion, coarsely chopped
½ bunch medium parsley, coarsely chopped
½ bunch fresh cilantro, chopped
2 cloves garlic, finely chopped
1½ tsp baking powder
1 tsp salt (to taste)
3 tsp ground cumin
Vegetable oil, for frying
Tahini sauce
Optional garnishes: chopped lettuce, diced tomato. sliced pickle, hot sauce
Method:
Soak chickpeas overnight. When ready, rinse in cold water for at least 5 minutes. Drain well.
Mix chickpeas with chopped onion, parsley, cilantro, and garlic.
Grind mixture using meat grinder.
Combine baking powder with 1 cup of water. Add to bowl with ground falafel mixture. Add cumin and salt, and mix well.
Cover and place in refrigerator for at least 2 hours.
Add about 4” oil in deep pot or wok. Heat to 350-375 degrees Fahrenheit. Form balls of falafel mixture with ice cream scoop or spoon. When oil is hot enough, add falafel balls to pan. Fry until golden brown. Remove gently with slotted spoon.
Serve on plate or in a pita pocket with drizzled tahini sauce. Garnish with lettuce, tomato, sliced pickle, and hot sauce (optional).
Enjoy!
