When you're thinking of all your go-to recipes, I bet this falafel batter is the one you never even knew you needed! It's got all the flavor and texture of traditional falafel, without being the heavy gut bomb. Think of it as Mediterranean tempura- your vegetable game will never be the same again!
Traditionally, falafel is a common Mediterranean or Middle-Eastern fritter made from beans, herbs, and spices. These fritters are then fried and eaten on mezze plates or stuffed inside pita.
The Secret of Falafel Batter
What I absolutely love about falafel batter, as opposed to falafels, is that I get all of the flavor and the high protein crispy texture, without having to eat a gut bomb of heavy fritters. I came up with this recipe while trying to think of unique alternatives for tempura batter. Falafel batter is the secret ingredient that will make anything taste better. I love to make these falafel poppers and serve them as appetizers at a party. Or, my family loves these falafel battered onion rings. I've even made a really delicious crispy fried tofu. The possibilities are endless!
The Basic Steps To Making Falafel Battered Anything
This recipe is such a crowd-pleaser that I find myself keeping a can of garbanzo beans around just so that I can whip up a batch of awesome zucchini fries for an unexpected guest. Here are the basic steps to ensure success:
- The falafel part of the batter (up to step #7) can be made ahead of time, but once you mix it with the flour and soda water it needs to be used right away. So often, I will get the falafel portion done the day before I actually need it. The batter then only takes a few minutes to make.
- Cut or prepare your ingredients so that the pieces are all equal in size and no thicker than ½-inch thick. This will ensure that the ingredients cook through without burning the batter.
- Be sure to heat your oil and hold on low until you are ready to use. The worst thing would be to have everything ready to go and your oil is cold.
- Always dredge with a little plain flour before dipping in the batter. Dredging means coating whatever you're cooking in flour and then tapping off the excess. This gives the batter something to stick to. The batter will then make a strong barricade ensuring that oil doesn't get inside and make your dish too greasy.
- Always drain your fried food on paper towels before placing on a plate. This will remove excess oil and help keep your food crispy.
- 1 can chickpeas (about 16 ounces)
- ½ teaspoon smoked paprika
- 2 tablespoon ground cumin
- ½ teaspoon dry thyme
- 1 ounce fresh parsley , about half a bunch
- 1 ounce fresh cilantro , about half a bunch
- ½ jalapeño , sliced
- ¼ teaspoon baking soda
- 1.5 teaspoon kosher salt
- 2 tablespoon water (optional, if needed)
- 1.5 cups AP flour , 8.5 ounces
- 2 cups soda water
- Drain the chickpeas, rinse them, and place in a food processor.
- Add the smoked paprika, cumin, thyme, salt, and baking soda
- Add the sliced jalapeño
- Rough chop the parsley and add to the mixer
- Rough chop the cilantro and add to the mixer
- Puree the ingredients until a smooth paste forms. You may need to add a couple of tablespoons of water to help puree. Scrape down the sides as you go.
- In the end, the mixture will be bright green and a thick, smooth mixture.Transfer to a mixing bowl
- Add the flour and stir with a silicone spatula
- Slowly add in the soda water a little bit at a time, stirring as you go, so that no lumps develop
- When the mixture gets thin enough, switch to a whisk for stirring
- The batter is ready when it is the consistency of a thin pancake batter