Spicy Falafel
Submitted by [email protected]
Crispy-fried chickpea fritters spiked with cumin, garlic, and red chilies, tucked into warm pita pockets with fresh vegetables for authentic Middle Eastern street food.
YIELD
8 servingsPREP
10 minCOOK
25 minREADY
35 minCrunchy on the outside, fluffy on the inside, these spicy falafel bring serious heat.
Blending canned chickpeas with bread and aromatics creates a mixture that fries up golden and holds together beautifully.
The red chilies add a fiery kick that balances the earthy cumin and fresh parsley.
Stuff them into pita bread with crisp lettuce, sweet tomatoes, and sliced onions for a handheld meal that eats like a dream.
Pro Tips
- Drain and pat chickpeas completely dry before processing to prevent mushy falafel
- Refrigerate the shaped falafel for 30 minutes before frying to help them hold together
- Fry in small batches to maintain oil temperature at 375°F for maximum crispness
- Serve with tahini sauce, hummus, or tangy yogurt-cucumber sauce
Ingredients
Directions
Process garbanzo beans, onion, garlic, bread, cumin and chilies in a blender or food processor until smooth, then spoon mixture into a bowl.
Add parsley, salt, pepper and egg; mix well.
Form in 8 balls and coat in bread crumbs.
Flatten balls slightly to form oval shapes.
Half fill a deep fat fryer or saucepan with oil; heat to 375℉ (190℃).
Fry Falafel, a few at a time, 3 minutes, or until golden brown.
Drain on paper towels.
Cut pita bread in half and open to form pockets.
Put 1 Falafel into each pocket with lettuce, onion and tomato slices and serve hot.
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