Like a Mediterranean tempura, these perfect falafel battered onion rings sing with the flavors of fresh herbs and spices. Try this unique spin on a classic and I dare you to ever go back!
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.
Secrets To Getting Perfect Onion Rings Every Time
Although onion rings are seemingly easy to make, there's many a debate on how to make them perfectly. Let me tell you the secret of these perfect falafel battered onion rings:
- Use jumbo yellow or sweet white onions. Be sure to slice them about ½-inch thick. This will be sure to leave the onions cooked, but with a little crunch still in them
- Dredge in flour before dipping in the batter. This serves two purposes: One, it ensures the batter sticks to the onion. Two, it creates a seal, along with the batter, that keeps the oil on the outside and not on the inside. This creates a crispier coating, and less grease inside!
- Have all of your ingredients ready before you start frying. This way, the onions get dipped and fried right away, creating the perfect seal.
- Make sure your oil is the right tempurature (see my notes below). Hot oil = crispy rings.
- Drain on paper towels, but don't leave them there too long. You don't want the moisture to steam and soften the batter. If not eating right away, keep on a cooling rack so air passes around it.
- Eat while hot!
How Do You Know Your Oil Is Ready?
30 minutes before serving, I heat the oil on the stove. Remember, oil expands as it heats so remember to leave at least a 1" gap from the top of your skillet to allow for oil expansion. You will want your flame on medium. The oil should be hot, but not smoking (350f on a thermometer). A good way to test without a thermometer is to carefully flick 1 SMALL droplet of water into the oil. If it crackles right away, the oil is ready. If it loudly pops, turn down your oil slightly. (Be careful and stand back while doing this. Do not do more than one drop or it will splatter. I stand by this as the best way to test oil without a thermometer).
Don't Forget the Sauce!
Almost any sauce goes with these Falafel Battered Onion Rings. There is one, though, that sticks out- this Kalamata Olive Honey Sauce. Perfect for that Mediterranean vibe. However, you will see that by changing the sauce, you can change the entire flavor profile- these onion rings go with anything! Give it a South American flair with Peruvian Pepper Pineapple Sauce, or go Indian with Tamarind Date Chutney and Cilantro Mint Chutney.
Falafel Battered Onion Rings
- 3 Jumbo Yellow Onions
- 1 recipe Falafel Batter
- 3 cups AP Flour for Dredging
- Vegetable Oil for Frying
- First, prepare your falafel batter. Follow the instructions in the recipe.
- Fill the skillet a little over halfway with oil (you want a good gap between the top of the oil and the lip of the skillet as oil will expand when hot). Heat to 350f, or when a small drop of water is flicked in the pan, it crackles.
- Peel the onions and slice them in approximately ½-inch slices.
- Separate the slices into individual rings. Set aside.
- Place the AP flour in a bowl next to the batter, in a separate bowl.
- When your oil is hot, dredge the rings- a few at a time- in the flour. Tap off any excess.
- Place the rings in the falafel batter. Using a fork, dip each ring in the batter to make sure it is completely coated. Pull out of the batter and give a little shake to remove any excess. The batter should be completely coating the onion ring.
- Place in the hot oil. Repeat with 2-3 more rings until your skillet is full.
- Cook the onion rings until browned on both sides- about 2 minutes.
- Remove and drain on paper towels. Repeat until all the onion rings are done.