Making your own falafel

Today we are going to make our own falafel. With this recipe for falafel, you can whip up fresh falafel on the table yourself. Falafel is so delicious because of the combination of crispy outside, spicy inside and the full, savory flavor of chickpeas and fresh herbs. It's simple, but packed with character. And yes, buying it at the supermarket is a lot easier. But it's not really tasty.

Falafel is a popular Middle Eastern dish made from legumes and spices. Traditionally, it is prepared with dried chickpeas or sometimes broad beans, which are soaked and ground into a firm mass. To this are added onion, garlic, fresh herbs such as parsley and coriander, and spices such as cumin and coriander seeds.

The mixture is formed into small balls or slices and then fried or baked, leaving the outside crispy and the inside soft and spicy. The flavor is spicy, earthy and full-bodied, with a slight nutty undertone from the chickpeas.

Falafel is originally a plant-based dish, making it popular with vegetarians and vegans worldwide. It probably originated in Egypt, but is now eaten in many countries, often as part of a mezze or in a pita. Because of its simple, pure ingredients, falafel remains a timeless and beloved dish.

Making your own falafel is not difficult at all and surprisingly fun to do. You only need a few basic ingredients and most of the work is in the grinding and mixing - then it's mostly shaping and baking. Because you are working with dry legumes or a large quantity of chickpeas, you often make a large portion right away. This is convenient because falafel keeps well: you can freeze the raw balls or reheat the fried falafel later. Making it yourself also has the advantage that you can adjust the taste to what you like - slightly spicier, more spicy or mild.

Looking for recipes to use your falafel in? How about this sweet potato mash with falafel or this pita with baba ganoush and falafel crumble.