Falafel is a beloved dish with a rich history originating from the Middle East, particularly Egypt. These crispy chickpea fritters are not only delicious but also have cultural significance, often enjoyed as a staple food in Arab countries and beyond.

The recipe begins with soaking dried chickpeas for 24 hours, which are then blended with fresh parsley, cilantro, garlic, and onions to create a smooth mixture. Seasonings like cumin, coriander, white pepper, salt, and baking soda add depth of flavor to the falafel.

Once shaped into patties, the falafel is fried until golden and crispy, resulting in a delightful texture and aromatic taste. Traditionally served with pita bread, salad, and tahini sauce, falafel offers a satisfying meal that's both hearty and flavorful.

The history of falafel traces back centuries, with its exact origins debated among food historians. It's believed to have roots in ancient Egypt, where a similar dish made from ground fava beans was enjoyed. Over time, chickpeas became a common ingredient, leading to the falafel we know today.

Today, falafel is celebrated worldwide as a delicious vegetarian option, showcasing the culinary heritage and vibrant flavors of the Middle East.

To watch the cooking video, click on the link: The secret behind mouthwatering Syrian falafel

Ingredients:

- 500 grams of dried chickpeas (soaked in water for 24 hours)

- A bundle of fresh parsley and cilantro

- 3 cloves of garlic

- 2 onions, sliced into rings

- 1 teaspoon salt

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon white pepper

- 1/2 teaspoon baking soda

- Vegetable oil for frying

Instructions:

1. Drain the soaked chickpeas and pat them dry with a paper towel.

2. In a food processor, combine the chickpeas, parsley, cilantro, garlic, and onions. Blend until you get a smooth mixture.

3. Transfer the mixture to a bowl and add salt, cumin, coriander, white pepper, and baking soda. Mix well to combine all the ingredients thoroughly.

4. Heat vegetable oil in a pan over medium heat.

5. Take small portions of the falafel mixture and shape them into small circles or patties.

6. Carefully place the falafel patties into the hot oil and fry until they turn a dark golden color, about 3-4 minutes per side.

7. Once cooked, remove the falafel from the oil and place them on a plate lined with paper towels to absorb excess oil.

8. Serve the falafel hot with your favorite dipping sauce or in pita bread with salad and tahini sauce.

Enjoy your homemade crispy falafel!

Nutrition Value:

1. Dried Chickpeas (500 grams, soaked):

  - Calories: Approximately 720 kcal

  - Carbohydrates: Around 120 grams

  - Protein: About 40 grams

  - Fat: Roughly 12 grams

  - Sodium: Minimal (varies based on soaking method)

  - Cholesterol: Zero

  - Vitamins and Minerals: High in fiber, folate, manganese, iron, phosphorus, and magnesium. Good source of plant-based protein.

2. Fresh Parsley and Cilantro (bundle):

  - Calories: Very low (negligible)

  - Carbohydrates: Minimal

  - Protein: Negligible

  - Fat: Negligible

  - Sodium: Minimal

  - Cholesterol: Zero

  - Vitamins and Minerals: Rich in vitamin K, vitamin C, vitamin A, folate, and potassium. Also provides antioxidants and phytonutrients.

3. Garlic (3 cloves):

  - Calories: Approximately 15 kcal

  - Carbohydrates: Around 3 grams

  - Protein: Less than 1 gram

  - Fat: Negligible

  - Sodium: Minimal

  - Cholesterol: Zero

  - Vitamins and Minerals: Contains vitamin C, vitamin B6, manganese, and selenium. Known for its immune-boosting properties and potential cardiovascular benefits.

4. Onions (2 onions, sliced):

  - Calories: Around 100 kcal

  - Carbohydrates: Approximately 22 grams

  - Protein: Around 2 grams

  - Fat: Negligible

  - Sodium: Very low

  - Cholesterol: Zero

  - Vitamins and Minerals: Good source of vitamin C, vitamin B6, potassium, and folate. Contains antioxidants like quercetin.

5. Salt (1 teaspoon):

  - Calories: Zero

  - Carbohydrates: Zero

  - Protein: Zero

  - Fat: Zero

  - Sodium: Varies based on type and brand, usually around 2,300 mg per teaspoon (daily limit for most adults)

  - Cholesterol: Zero

  - Vitamins and Minerals: Provides essential sodium for electrolyte balance but should be consumed in moderation.

6. Ground Cumin (1 teaspoon):

  - Calories: Around 8 kcal

  - Carbohydrates: About 1 gram

  - Protein: Less than 1 gram

  - Fat: Less than 1 gram

  - Sodium: Minimal

  - Cholesterol: Zero

  - Vitamins and Minerals: Contains iron, manganese, and antioxidants. May aid digestion and have anti-inflammatory properties.

7. Ground Coriander (1 teaspoon):

  - Calories: Around 5 kcal

  - Carbohydrates: About 1 gram

  - Protein: Less than 1 gram

  - Fat: Less than 1 gram

  - Sodium: Minimal

  - Cholesterol: Zero

  - Vitamins and Minerals: Rich in vitamin C, vitamin K, and antioxidants. Supports digestion and may have antimicrobial properties.

8. White Pepper (1/2 teaspoon):

  - Calories: Very low (negligible)

  - Carbohydrates: Minimal

  - Protein: Negligible

  - Fat: Negligible

  - Sodium: Minimal

  - Cholesterol: Zero

  - Vitamins and Minerals: Contains small amounts of vitamin C and manganese. Adds flavor without the heat of black pepper.

9. Baking Soda (1/2 teaspoon):

  - Calories: Zero

  - Carbohydrates: Zero

  - Protein: Zero

  - Fat: Zero

  - Sodium: Typically around 1,000 mg per teaspoon (use sparingly)

  - Cholesterol: Zero

  - Vitamins and Minerals: Used as a leavening agent. Should be used in small amounts due to its high sodium content.

10. Vegetable Oil for Frying:

  - Calories: Around 120 kcal per tablespoon (varies based on type)

  - Carbohydrates: Zero

  - Protein: Zero

  - Fat: Approximately 14 grams per tablespoon

  - Sodium: Minimal

  - Cholesterol: Zero

  - Vitamins and Minerals: Provides fat for cooking. Choose healthier options like olive oil or canola oil for better heart health.

These nutritional details highlight the diverse benefits and considerations of each ingredient in the falafel recipe.