This Moroccan-inspired falafel recipe delivers a delicately crispy falafel on the outside with a soft buttery interior. Herbed and spiced to perfection, they are super easy to make. Eat them on their own, or in a falafel salad or as a snack.
I have finally found a way to feed my children chickpeas. It did require a bit of creativity on my part but.. all’s well that ends well right? It started with getting creative with how I made ’em chickpeas. I knew boiled chickpeas wouldn’t cut it. And since my fussy two are going through an exceptionally fussy phase at the moment, I knew that not even my to-die-for silky smooth hummus would be good enough. And, I craved falafel. I craved a tribute to street food – Moroccan style. Falafel, it would have to be.
I also had to get creative with its name, when responding to the famous “what’s for dinner?” question (which has often been the source of many a pre-dinner hissy fit). “Mama’s African Croquettes” I said to my fussy two, and watched their eyes widen in anticipation. I could almost hear them salivating. Bingo!
The perfect falafel has to achieve two things, in my book. It’s got to be delicately crispy on the outside and lightly moist on the inside, appearing almost crumb-like. And It’s got to have a heady aroma – the sort that commands drool-worthy respect. The result of the many herbs and spices used. The sweet coolness of mint, balanced by the earthy smokiness of cumin. Tangy from the cilantro and tastefully nutty, from the coriander seeds. In summary, the perfect falafel has got to be a green-speckled, herbed-and-spiced golden ball of crispy-on-the-outside, yet crumbly-on-the-inside deliciousness.The perfect falafel has got to be a herby, spicy golden ball of crispy deliciousness.Click To Tweet
This moroccan falafel is exactly that. And it is super easy to make. And it goes something like this:
Soak your chickpeas – this is the secret to achieving falafel that does not require flour or baking soda as a binding agent. Using flour and/or baking soda makes your falafel pasty and doughy, which is exactly what you don’t want. You want falafel that is light and fluffy.
Blend all your ingredients
Shape into balls – the secret to that crisp exterior and buttery interior is the size of the balls. You want a circumference that is small enough to get crisp real quick when dropped in piping hot oil, while the interior achieves the desired amount of done-ness at the same time. Aim for balls that are about 1-inch in diameter and you are almost there.
Then bake or deep fry.
I wanted the classic falafel, reminiscent of those from the street food vendors in Africa, so I deep-fried them. As a treat! For a more-everyday recipe, just brush some olive oil on the falafel balls and bake at 180 degrees for approximately 15 minutes.
Say hello to crispy golden moroccan-inspired falafel…everytime!
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