Falafel Middle East Palestine
Discover the authentic flavors of the Middle East with this 'Falafel Middle East Palestine' recipe—a cultural staple that’s crispy, herby, and utterly irresistible. Made from soaked dried chickpeas (never canned) and infused with the vibrant trio of parsley, cilantro, and dill, these golden-brown falafel balls come alive with warm spices like cumin and coriander. The secret to their perfect texture lies in chilling the mixture before frying, allowing them to hold their shape while achieving that signature crunchy exterior. Serve these falafels wrapped in fluffy pita bread, drizzled with creamy tahini, and paired with pickled vegetables or fresh salad for a traditional Palestinian street food experience. Perfect for vegetarians, this dish is a celebration of flavor, tradition, and simplicity.
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Recipe Information
Ingredients
- 2 cups Dried chickpeas (not canned)
- 1 cup Fresh parsley
- 1 cup Fresh cilantro
- 0.5 cup Fresh dill
- 1 medium Yellow onion, chopped
- 4 cloves Garlic cloves, minced
- 2 teaspoons Ground cumin
- 1.5 teaspoons Ground coriander
- 0.5 teaspoons Cayenne pepper
- 1 teaspoons Ground black pepper
- 2 teaspoons Salt
- 1 teaspoon Baking powder
- 2 tablespoons All-purpose flour (or chickpea flour)
- 4 cups Vegetable oil (for frying)
Instructions
Rinse the dried chickpeas and then soak them in water for 12-24 hours. They should double in size and be softer but not cooked. Drain and set aside.
In a food processor, combine the soaked chickpeas, parsley, cilantro, dill, chopped onion, and garlic. Pulse until a rough, grainy paste forms. Do not overprocess—you want texture, not a puree.
Transfer the mixture into a large mixing bowl. Stir in the cumin, coriander, cayenne pepper, black pepper, salt, baking powder, and flour. Mix well to combine.
Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour. This helps it firm up and makes shaping easier.
After chilling, take about 2 tablespoons of the mixture and form them into small round balls or patties, about 1.5 inches wide. Repeat until all the mixture is used.
Heat the vegetable oil in a deep skillet or saucepan over medium heat until it reaches 350°F (175°C). Test the oil with a small piece of the mixture; it should sizzle immediately but not burn.
Carefully drop a few falafel balls into the hot oil, making sure not to overcrowd the pan. Fry for 3-4 minutes per side until golden brown and crispy.
Remove the falafel using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serve warm with pita bread, tahini sauce, pickled vegetables, or a fresh salad.
Nutrition Facts
Calories |
9835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 977.0 g | 1253% | |
| Saturated Fat | 138.4 g | 692% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4679 mg | 203% | |
| Total Carbohydrate | 291.1 g | 106% | |
| Dietary Fiber | 78.5 g | 280% | |
| Total Sugars | 50.1 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 667 mg | 51% | |
| Iron | 38.1 mg | 212% | |
| Potassium | 5350 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
