Classic Falafel: Fried and Air-Fried Options

Name: Classic Falafel: Fried and Air-Fried Options
Ingredients: chickpeas; 1 ČL baking soda; chickpea flour; onion; garlic; fresh parsley; mint; ground cumin; ground coriander; salt; black pepper; cayenne pepper; baking powder; oil; hummus; tahini; sumac; za'atar

#falafel#chickpeas#deep-frying#hummus#Hilltop Recipes

This recipe offers a traditional falafel made from soaked chickpeas blended with fresh herbs and spices, versatile for deep-frying or air-frying. Serve these crispy, golden falafel balls with homemade hummus, tahini sauce, and a sprinkle of sumac and za'atar for an authentic Middle Eastern experience.

Ingredients extracted via AI

chickpeas1 ČL baking sodachickpea flouroniongarlicfresh parsleymintground cuminground coriandersaltblack peppercayenne pepperbaking powderoilhummustahinisumacza'atar

Procedure generated via AI

Soak dried chickpeas in water with a teaspoon of baking soda for 12 to 24 hours to soften their skins.
The chickpeas should roughly double in size. Do not use canned chickpeas for this recipe.
Drain and rinse the soaked chickpeas, then transfer them to a food processor.
Add chickpea flour, peeled and chopped onion, chopped garlic, fresh parsley, mint (or both herbs), ground cumin, ground coriander, salt, black pepper, cayenne pepper, and baking powder to the food processor.
Blend until you achieve a smooth mixture, scraping down the sides of the processor frequently—this should take about 1 to 2 minutes.
Shape the mixture into balls using a small ice cream scoop or spoon and arrange them on a baking sheet lined with parchment paper.
Heat oil to 160°C (320°F) for frying.
Carefully lower the falafel balls into the hot oil one at a time and fry for 3 to 4 minutes until they turn golden brown and become crispy.
Alternatively, you can cook them in an air fryer for about 12 minutes to achieve a similarly crisp texture.
Serve the falafel warm with homemade hummus, drizzled with tahini sauce, and garnished with fresh parsley, sumac, and za'atar.