Falafel, a popular Middle Eastern dish, can be prepared in various ways, each adding its own unique flavor and texture. The journey begins with soaking chickpeas, an essential step to achieve the perfect consistency. In a Dutch oven or a large skillet, pour oil to a depth of 2-3 inches, sufficient to submerge the falafel. The process continues with the food processor playing a crucial role. Combine soaked chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, and cinnamon in the processor. This mixture, once pureed, forms the base of your falafel.
In addition to these ingredients, add other vegetables, spices, and herbs for enhanced flavor. For instance, finely chop red onion and garlic, cooking them until soft. This can be combined with the chickpea mixture along with other ingredients like parsley stalks, garbanzo beans, jalapeño, and baking soda. Each ingredient contributes to the falafel’s taste and texture.
Interestingly, by the time of Israel’s independence in 1948, falafel was not widely recognized as a national food. However, over the years, it has become a staple in the region. At Jerusalem Falafel, for instance, the recipe includes over 20 types of vegetables, herbs, and spices, demonstrating the dish’s versatility and adaptability.
Finally, shape the falafel into balls or cylinders and fry until golden. Serve with a parsley salad made with parsley, tomato, onion, lemon juice, salt, and olive oil. This combination not only offers a delicious meal but also a nutritious one, embodying the essence of Middle Eastern cuisine.
