Persian Falafel Recipe
Falafel are round, fried balls made from a dough of chickpeas and various flavorful ingredients. This Mediterranean delicacy is beloved all over the world, and can be prepared in a variety of ways with different flavors.
Preparing Persian Falafel is simple and does not require any special cooking skills. Just follow the recipe and you’ll have a perfectly consistent and delicious dough for cooking falafel.
This vegetarian dish, made from chickpeas and vegetables, can be prepared in many ways. One delicious variation is Iranian falafel, which is a specialty of southern Iran. It has a unique and enticing taste and is easy to fry.
If you’re looking for a quick and healthy vegetarian sandwich option, look no further. Join us at Cookingrush as we introduce you to the famous Iranian (Abadani) falafel recipe with its special taste. And don’t forget the important finishing touches.
Persian Falafel ingredients
| Ingredients for 4 people | |
| Pea | 350 grams |
| Onion | 2 |
| Coriander seeds | Half a teaspoon |
| Cumin powder | Half a teaspoon |
| Garlic | 2 |
| Parsley | 40 grams |
| Potato | A small one |
| Black pepper | Half a teaspoon |
| Turmeric | Half a teaspoon |
| Oil | To the extent necessary |
| Salt | As much as needed |
| Falafel spice (optional) | Half a teaspoon |
Persian Falafel Recipe step by steb:
An important note: To make delicious and tasty falafel, it is best to soak the chickpeas in water for at least 6 hours or overnight before cooking. This will make them puff up and become soft, making them ready for cooking.
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Preparing the ingredients
We will begin by draining the soaked chickpeas. The preparation of falafel ingredients is easy, all you have to do is mix all the ingredients together using a meat grinder.
Note: A meat grinder is better than a mixer or food processor, as a mixer will puree the ingredients.
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Grinding the ingredients with a meat grinder
Next, prepare the meat grinder and add the soaked peas, garlic, onion, coriander seed powder, potatoes and cumin. You can also add parsley for a better taste.
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Adding flavorings
After grinding the ingredients once, mix lime juice, salt, black pepper, turmeric, and falafel spices (if you have it) and add it to the falafel mixture.
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Grinding ingredients for the second time
After adding the flavoring ingredients, put the ingredients into the meat grinder again and grind. The meat grinder should not crush the ingredients, it is better for cooking and the falafel will come out of a doughy state.
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Kneading the falafel dough
Knead the dough well for 10 minutes, similar to the pounded kebab mixture, so that it becomes a homogeneous state and is ready for cooking.
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Storing the falafel ingredients
The advantage of making falafel dough is that you can easily store it in the freezer, so you can quickly cook a completely vegetarian and delicious meal whenever you need it.
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Resting the dough
Check the texture of the dough, it should not be too hard. It is better that this material has a loose state. Now it is better to cover the container with cellophane and put it in the refrigerator for about 3 hours.
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Choosing the right dish for frying
If you don’t have time, you can fry the dough immediately. After letting the falafel mixture rest, it is better to put a deep dish similar to a milk warmer on a low heat to fry this dough.
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Amount of oil
The most important thing for frying falafel is that it should float in hot oil so that it is fried well and comes out raw. Add enough oil so that the falafel floats in the oil and let it heat up completely.
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Using a falafel molder
Prepare the falafel mold and it is better to keep a bowl of water next to you to put the falafel mold in water after each use to prevent the dough from sticking to the bottom of the mold. Fill the mold with the right amount of dough and press it with the back of a spoon.
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Frying the falafel
To cook the falafel kernel, it is better to make a hole in the dough with the handle of a spoon and then fill the pot or container with oil as much as possible and put it on a very gentle heat until the kernel is cooked.
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Frying Instructions
The best way to fry falafel is to flip the balls in the hot oil with a spoon after they turn golden brown. This ensures that both sides cook evenly. Keep in mind that using too high of a heat can cause the oil to burn.
Note: Using high heat can also prevent the inside of the falafel balls from cooking fully.
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Serving Suggestions
Once the falafel balls are fried, place them on a mesh strainer or paper towel to remove any excess oil. Serve them in a sandwich using a baguette bread, with vegetables such as cucumber, tomato, pickled cucumber, and lettuce. Enjoy your homemade Iranian (Abadani) Falafel!
Additional important points for preparing Iranian falafel
- To prepare the falafel dough, fast food restaurants typically use a coarse grinder to grind the initial ingredients. Once the flavoring ingredients are added, they grind the mixture again using a fine grinder to achieve a dough that is not too finely ground.
- It’s not recommended to use a mixer to make falafel dough as this can turn the ingredients into a puree.
- You can customize the falafel dough to your taste by easily adjusting the amount and type of spices used.
- For a fluffy texture, add a small amount of baking powder to the ingredients.
- Serve the falafel with a special mango sauce for an extra flavor boost. Enjoy!
Final Words
Falafel is a quick and easy dish to prepare and it has the added benefit of having a long shelf life. You can make a batch of dough and store it in the freezer for a convenient dinner, lunch, or snack option at any time.
As previously mentioned, it’s best to use a meat grinder to make the dough for this vegetarian dish and to grind the ingredients twice – once with a fine grinder and once with a coarse grinder. An added bonus of making falafel is that you can customize the flavor by using your favorite spices.
