Falafel selber machen: Das ultimative Rezept für zu Hause

Falafel selber machen – the very words conjure up images of bustling Middle Eastern markets, the aroma of spices hanging heavy in the air, and the satisfying crunch of perfectly fried chickpea balls. Have you ever dreamt of recreating that authentic experience in your own kitchen? Well, dream no more! This recipe will guide you through every step of creating delicious, homemade falafel that rivals anything you’d find in a restaurant.

Falafel boasts a rich history, dating back centuries and deeply intertwined with the culinary traditions of the Middle East. While its exact origins are debated, it’s widely considered a staple food in countries like Egypt, Lebanon, and Israel. Over time, falafel has transcended borders, becoming a beloved street food and vegetarian option worldwide. Its popularity stems from its incredible versatility, affordability, and, of course, its irresistible flavor.

What makes falafel so universally appealing? It’s a symphony of textures and tastes! The crispy exterior gives way to a soft, herbaceous interior, bursting with the earthy flavors of chickpeas, fresh herbs, and aromatic spices. Whether enjoyed in a warm pita pocket with tahini sauce and crunchy vegetables, or simply savored on its own, falafel offers a satisfying and wholesome meal. Plus, learning to Falafel selber machen allows you to customize the flavors to your liking, adding your own personal touch to this classic dish. So, let’s get started and unlock the secrets to perfect homemade falafel!

this Recipe

Ingredients:

• 1 cup dried chickpeas
• 1 medium onion, roughly chopped
• 4 cloves garlic, minced
• 1/2 cup fresh parsley, tightly packed
• 1/4 cup fresh cilantro, tightly packed
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon baking powder
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1/4 cup all-purpose flour (or chickpea flour for gluten-free)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• Vegetable oil, for frying
• Water, as needed

Preparing the Chickpea Mixture:

Okay, let’s get started! The most important thing to remember when making falafel is that you must use dried chickpeas. Canned chickpeas won’t work; they’re too soft and will result in a mushy falafel. Trust me, I’ve tried it!

1. Soak the Chickpeas: Place the dried chickpeas in a large bowl and cover them with plenty of cold water. They will expand significantly, so make sure there’s enough water. Let them soak for at least 12-24 hours. I usually soak them overnight. Change the water a couple of times during the soaking process. This helps to remove some of the phytic acid and makes them easier to digest.
2. Drain and Rinse: After soaking, drain the chickpeas thoroughly and rinse them well under cold running water. Make sure there’s no debris or loose skins.
3. Combine Ingredients in a Food Processor: In a food processor, combine the drained chickpeas, onion, garlic, parsley, and cilantro. Pulse until the mixture is coarsely ground. You don’t want it to be completely smooth; it should still have some texture.
4. Add Spices and Seasonings: Add the cumin, coriander, baking powder, cayenne pepper (if using), flour, salt, and pepper to the food processor. Process again until everything is well combined and the mixture is finely ground but still slightly textured.
5. Check the Consistency: The mixture should be moist enough to hold together when you squeeze it, but not too wet. If it seems too dry, add a tablespoon of water at a time until you reach the desired consistency. Be careful not to add too much water, or the falafel will fall apart during frying.
6. Rest the Mixture: Transfer the falafel mixture to a bowl, cover it with plastic wrap, and refrigerate for at least 30 minutes, or up to an hour. This allows the flavors to meld together and the baking powder to activate, resulting in lighter and fluffier falafel.

Forming the Falafel:

Now that our mixture has rested, it’s time to shape those little balls of deliciousness!

1. Prepare Your Work Station: Line a baking sheet with parchment paper. This will prevent the falafel from sticking.
2. Shape the Falafel: Take about a tablespoon of the falafel mixture and roll it between your palms to form a small ball or a slightly flattened patty. You can make them any size you like, but I find that about 1-inch in diameter is a good size. Place the shaped falafel on the prepared baking sheet.
3. Repeat: Continue shaping the falafel until all the mixture is used up. If the mixture starts to stick to your hands, you can lightly dampen them with water.

Frying the Falafel:

This is where the magic happens! Frying gives the falafel that crispy exterior and keeps the inside nice and tender.

1. Heat the Oil: Pour about 2-3 inches of vegetable oil into a deep pot or Dutch oven. Heat the oil over medium-high heat until it reaches a temperature of 350-375°F (175-190°C). You can use a deep-fry thermometer to monitor the temperature. If you don’t have a thermometer, you can test the oil by dropping a small piece of the falafel mixture into the oil. If it sizzles and browns quickly, the oil is ready.
2. Fry in Batches: Carefully add the falafel to the hot oil in batches, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy falafel.
3. Fry Until Golden Brown: Fry the falafel for about 3-5 minutes per batch, turning them occasionally, until they are golden brown and crispy on all sides.
4. Remove and Drain: Use a slotted spoon to remove the fried falafel from the oil and place them on a plate lined with paper towels to drain excess oil.

Baking the Falafel (Alternative Method):

If you prefer a healthier option, you can bake the falafel instead of frying them. They won’t be quite as crispy, but they’ll still be delicious!

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Baking Sheet: Line a baking sheet with parchment paper and lightly grease it with olive oil.
3. Place Falafel on Baking Sheet: Arrange the shaped falafel on the prepared baking sheet, leaving some space between them.
4. Brush with Olive Oil: Lightly brush the falafel with olive oil. This will help them to brown nicely.
5. Bake: Bake for 20-25 minutes, or until the falafel are golden brown and slightly firm to the touch, flipping them halfway through.

Serving Suggestions:

Now for the best part – enjoying your homemade falafel! Here are a few ideas:

• In a Pita: Stuff warm pita bread with falafel, hummus, tahini sauce, chopped tomatoes, cucumbers, lettuce, and pickles. This is the classic way to enjoy falafel!
• As a Salad Topping: Crumble falafel over a fresh salad for a protein-packed and flavorful addition.
• On a Mezze Platter: Serve falafel as part of a mezze platter with other Middle Eastern delicacies like hummus, baba ghanoush, tabbouleh, and olives.
• With Tahini Sauce: Simply dip the falafel in tahini sauce for a quick and easy snack.
• With Yogurt Sauce: A cool yogurt sauce with garlic and herbs is also a great accompaniment to falafel.

Tips for Perfect Falafel:

• Don’t Overprocess: Be careful not to overprocess the chickpea mixture in the food processor. Overprocessing will result in a gummy texture.
• Don’t Overcrowd the Pan: When frying, don’t overcrowd the pan. Fry the falafel in batches to maintain the oil temperature.
• Adjust Seasoning: Taste the falafel mixture before frying and adjust the seasoning as needed.
• Use Fresh Herbs: Fresh parsley and cilantro are essential for the best flavor.
• Soak Long Enough: Make sure to soak the chickpeas for at least 12 hours to ensure they are properly hydrated.
• Rest the Dough: Resting the dough in the fridge helps the falafel hold their shape better during frying.

Troubleshooting:

• Falafel are falling apart: The mixture is likely too wet. Add a little more flour, a tablespoon at a time, until the mixture holds together better.
• Falafel are too dry: Add a tablespoon of water at a time until the mixture reaches the desired consistency.
• Falafel are not crispy: The oil temperature may be too low. Make sure the oil is hot enough before adding the falafel.
• Falafel are burning on the outside but raw on the inside: The oil temperature may be too high. Reduce the heat slightly.

Enjoy your homemade falafel! I hope you found this recipe helpful. Let me know in the comments if you have any questions or suggestions.

Conclusion:

So there you have it! This recipe for Falafel selber machen is more than just a set of instructions; it’s your passport to experiencing authentic, flavorful Middle Eastern cuisine right in your own kitchen. I truly believe that once you taste these homemade falafel, you’ll never want to go back to store-bought versions again. The vibrant blend of herbs, the satisfying crunch, and the wholesome ingredients all come together to create a truly unforgettable culinary experience.

But why is this recipe a must-try? Well, beyond the incredible taste, it’s about control. You get to choose the quality of your ingredients, ensuring that every bite is packed with freshness and goodness. You can adjust the spice levels to perfectly suit your palate, and you can avoid any unwanted additives or preservatives that are often found in commercially prepared falafel. Plus, let’s be honest, there’s a certain satisfaction that comes from creating something delicious from scratch. It’s empowering and rewarding!

And the possibilities don’t end there! These falafel are incredibly versatile. Serve them in warm pita bread with a generous dollop of creamy tahini sauce, crisp lettuce, juicy tomatoes, and pickled vegetables for a classic falafel sandwich. Or, crumble them over a vibrant salad for a protein-packed lunch. They’re also fantastic as part of a mezze platter, alongside hummus, baba ghanoush, and other Middle Eastern delicacies.

Serving Suggestions and Variations:

* Spicy Falafel: Add a pinch of cayenne pepper or a finely chopped chili pepper to the falafel mixture for an extra kick.
* Herbaceous Falafel: Experiment with different herbs like dill, mint, or parsley to create unique flavor profiles.
* Baked Falafel: For a healthier option, bake the falafel instead of frying them. Preheat your oven to 375°F (190°C), place the falafel on a baking sheet lined with parchment paper, and bake for 20-25 minutes, or until golden brown, flipping halfway through.
* Falafel Bowls: Create a vibrant falafel bowl with a base of quinoa or rice, topped with falafel, roasted vegetables, hummus, and a drizzle of your favorite dressing.
* Falafel Burgers: Shape the falafel mixture into larger patties and serve them on burger buns with your favorite toppings.

I’m confident that you’ll absolutely love this recipe. It’s simple enough for beginner cooks, yet impressive enough to wow your friends and family. So, gather your ingredients, put on some music, and get ready to embark on a culinary adventure.

Don’t be afraid to experiment and make this recipe your own!

I truly hope you give this Falafel selber machen recipe a try. I’m so excited for you to experience the deliciousness and satisfaction of making your own falafel from scratch. And most importantly, I’d love to hear about your experience! Please feel free to share your photos, tips, and variations in the comments below. Let’s create a community of falafel lovers and inspire each other to explore the wonderful world of homemade Middle Eastern cuisine. Happy cooking!