Tips For Making Falafel
Here are some tips for making falafel as authentic and delicious as possible. Falafel is a tasty Middle Eastern food made with mashed chickpeas and various spices. It can be served as a main entrée (stuffed into pita bread like a sandwich) or as an appetizer or side dish. It’s quite a versatile food, and offers a meatless option for days you want to eat a little lighter. Many grocery stores and pretty much all Middle Eastern markets sell dry falafel mixes, that save you the trouble of making the dish from scratch. Even though most mixes will come with easy cooking directions, there are still some special tips to keep in mind, as falafel is one of those dishes that comes out perfectly delicious, or completely ruined.
Although most mixes won’t call for it, always add an egg to your mix. The egg keeps it moist while acting as a “glue” to hold the ingredients together.
Whip your dry mix and your wet ingredients together just until you get a pasty consistency. If its too liquid and runny, it won’t cook properly; if it’s too dry, you’ll end up with hockey pucks.
- After whipping, let the mix sit in the fridge for about an hour.
When ready to cook, heat about 1/4 to 1/2 inch of oil in a skillet, and wait until the oil is hot before dropping the falafel in (make a small ball, then flatten into a thin patty).
Cook each patty for two to three minutes on each side, or until golden brown. The finished product should be crispy on the outside with a moist inside.
- Try it stuffed into a pita pocket with your favorite vegetables and salad dressing. Or for a more traditional taste, pick up a bottle of tahini or yogurt sauce.