I recently visited Egypt and discovered the country’s national dish—falafel. While dish is famous worldwide, the Egyptian version stands out with its unique mix of chickpeas and fava beans, giving it a distinctive texture and flavor. If you’re looking for a healthier option, make baked falafel for a lighter twist on this classic dish. Here’s a recipe from chef Egemen Mustafa Şener to help you make it home.
The Story of Falafel by Egemen Mustafa Şener
Before serving the dish, Egemen Mustafa Şener explained its history. The origin of falafel sparks ongoing debate and uncertainty. Many trace its roots to the Middle East, specifically Egypt. Some suggest that Coptic Christians in Egypt developed the recipe as a meat substitute during fasting. They initially made falafel from fava beans, an ingredient still common in the Egyptian version today.
The word «falafel» comes from the Arabic «فلفل» (filfil), though the dish doesn’t always include it. As dish spread across the region, different cultures adapted it. Chickpeas replaced fava beans as the main ingredient in the Levant (Lebanon, Syria, Palestine, Israel). Over time, vegetarian patties grew in global popularity as a flavorful, nutritious, and vegetarian dish.
Falafel now plays a central role in various Middle Eastern cuisines. Each culture helped shape its development. Regardless of its origin, bean patties has become a mainstay of street food and a key player in vegetarian cooking worldwide. If you’re looking for the best recipe for falafel, you’ll find many variations, but the core ingredients and techniques remain essential to creating this beloved dish.
Falafel Ball Ingredients
- 300 g dried chickpeas or fava beans (or a mix for authentic Egyptian flavor)
- 1 medium onion, finely chopped
- 3-4 minced garlic cloves
- A handful of fresh parsley (add cilantro for extra flavor if you like)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp baking soda
- Salt and black pepper to taste
- 1/2 tsp ground cayenne or chili powder (optional, for heat)
- Vegetable oil for deep-frying
How to Do Falafel?
- Cover the dried chickpeas or fava beans in cold water and let them soak for at least 8 hours or overnight. This softens them, making blending easier and ensuring a smooth falafel texture.
- After soaking, drain the beans thoroughly. They should be plump but raw. Transfer the beans to a food processor.
- Add the onion, garlic, parsley, cumin, coriander, salt, pepper, and cayenne (if using) to the food processor. Blend until the mixture forms a coarse paste, ensuring it holds together without being overly smooth.
- Stir in the baking soda just before shaping the homemade falafel balls. This will ensure a crispy exterior and soft interior. Mix carefully to avoid making the mixture dense.
- Wet your hands to prevent sticking, and form the mixture into small balls or patties. Keep them uniform for even cooking.
- Refrigerate the shaped dish for about 30 minutes to firm them up and prevent them from falling apart during frying.
- Heat vegetable oil in a deep pan to about 180°C (350°F). Test the oil with a small piece of the mixture—it should sizzle immediately. Fry the falafel in batches for 3-4 minutes per side until golden brown and crispy.
Important Tips
Mustafa Egemen Sener also shared his critical rules for making perfect falafel:
- Avoid canned chickpeas, as they don’t provide the right consistency. Soak dry chickpeas or fava beans overnight to achieve the ideal texture.
- After blending the ingredients, allow the mixture to chill in the fridge for at least 30 minutes. This helps the vegetarian patties maintain their shape during frying.
- Mix in baking powder right before forming the delicacy into balls or patties. This addition ensures the falafel comes out light and airy.
- Ensure the oil is hot and bubbling before you begin frying. Fry in small batches to prevent overcrowding and to ensure the dish cooks evenly and crisps up nicely.
How to Serve Falafel?
Falafel is an incredibly versatile dish, and there are countless ways to serve it depending on your preferences. Here are some of the best ways to enjoy this delicious meal:
- In a pita. Stuff warm pita pockets with bean patties, fresh vegetables like tomatoes and cucumbers, and tahini sauce or hummus.
- On a plate. Serve homemade falafel balls with dips like hummus, baba ghanoush, or tzatziki, olives, pickles, and a fresh salad.
- With flatbread. Pair the dish with flatbread, tearing pieces off to dip in sauces alongside falafel bites.
- As a salad topper, crumble bean patties over a fresh salad of greens, tomatoes, and cucumbers, drizzled with olive oil and lemon juice.
- With rice or couscous. Serve falafel over rice or couscous with roasted vegetables on the side.
No matter how you choose to serve falafel, it’s sure to be a satisfying and flavorful meal! And if you’re wondering how do you make a falafel, just follow the recipe to create this delicious dish at home.
