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Falafel is a beloved snack in Jordan, made from ground chickpeas and herbs, and often served in pita bread. This dish holds cultural significance as a popular street food, enjoyed by locals and visitors alike. Typically eaten as a quick bite or part of a mezze platter, falafel is a staple in Jordanian cuisine.
Place the soaked and drained chickpeas in a food processor.
Add the chopped onion, minced garlic, parsley, and cilantro. Process until the mixture is finely ground but not pureed.
Add the ground cumin, ground coriander, baking powder, salt, black pepper, and cayenne pepper (if using). Pulse to combine.
Gradually add the flour, a tablespoon at a time, until the mixture holds together when formed into a ball. The mixture should be slightly coarse but manageable.
Using your hands or a falafel scoop, shape the mixture into small balls or patties, about 1-2 inches in diameter.
Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). You need enough oil to cover the falafel balls halfway.
Carefully add the falafel to the hot oil in batches, being careful not to overcrowd the pan.
Fry the falafel for about 3-4 minutes per side, or until they are golden brown and crispy.
Remove the falafel with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serve the falafel hot with pita bread, tahini sauce, hummus, and fresh vegetables. They are also great in a salad or as a topping.
Enjoy your meal!
Falafel is a deep-fried ball or patty made from ground chickpeas, herbs, and spices, commonly enjoyed as a snack or in sandwiches.
While the origins of falafel are debated, it is a popular street food in Jordan, loved for its flavor and convenience.
Key ingredients include dried chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, and baking powder.
Falafel takes approximately 28-40 minutes to prepare and cook.
Serve falafel with tahini sauce, fresh vegetables, or in a pita bread for a delicious meal.