- Are you ready to embark on a culinary journey to the heart of Lebanon? Look no further than Chef Samya’s exquisite falafel sandwich recipe, a staple of Lebanese cuisine that’s sure to tantalize your taste buds and transport you to the bustling streets of Beirut. Here at MedChefy.com, we’re thrilled to share this authentic recipe from one of Lebanon’s most talented chefs.
The Art of Falafel
Falafel, those crispy, golden-brown balls of goodness, have been a beloved street food throughout the Middle East for centuries. Made primarily from ground chickpeas or fava beans, these delectable morsels are packed with protein, fiber, and an array of aromatic spices that give them their distinctive flavor.
Falafel recipe is a family treasure, passed down through generations and perfected over time. What sets her falafel apart is the perfect balance of textures and flavors, achieved through a careful selection of ingredients and a time-honored preparation method.
Ingredients for Falafel:
- 2 cups dried chickpeas, soaked overnight
- 1 small onion, finely chopped
- 4 cloves of garlic, minced
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp baking powder
- Salt and pepper to taste
- Vegetable oil for frying
The Secret to Perfect Falafel
According to Chef Samya, the key to achieving the perfect falafel lies in using dried chickpeas rather than canned ones. «Soaking the dried chickpeas overnight gives the falafel a lighter, fluffier texture,» she explains. «It’s a small step that makes a world of difference in the final product.»
Another crucial tip from Chef Samya is to avoid using flour as a binding agent. «The natural starch in the chickpeas is enough to hold the mixture together,» she says. «Adding flour can make the falafel heavy and dense.»
Preparing the Falafel
- Drain the soaked chickpeas and pat them dry.
- In a food processor, combine the chickpeas, onion, garlic, parsley, and cilantro. Pulse until you have a coarse mixture.
- Add the cumin, coriander, baking powder, salt, and pepper. Pulse a few more times to incorporate.
- Refrigerate the mixture for at least an hour to allow the flavors to meld.
- Shape the mixture into small balls or patties.
- Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
- Fry the falafel in batches until golden brown and crispy, about 3-4 minutes per batch.
Assembling the Perfect Falafel Sandwich
Now that you’ve mastered the art of falafel-making, it’s time to construct the ultimate falafel sandwich. Chef Samya recommends using fresh, pillowy pita bread as the base. Here’s how she builds her signature sandwich:
- Warm the pita bread slightly to make it more pliable.
- Spread a generous layer of hummus on one side of the pita.
- Add a layer of chopped tomatoes, cucumbers, and pickled turnips.
- Place 3-4 falafel balls on top of the vegetables.
- Drizzle with tahini sauce and sprinkle with sumac for an extra tangy kick.
- Add a handful of fresh parsley leaves for a burst of freshness.
- Carefully fold the pita to enclose all the delicious fillings.
The result is a harmonious blend of flavors and textures – the crispy exterior of the falafel giving way to a soft, herb-infused interior, complemented by the creamy hummus, crunchy vegetables, and tangy pickles.
Pairing Suggestions
To complete your Lebanese feast, Chef Samya suggests serving the falafel sandwich with a side of tabbouleh salad and a glass of chilled ayran (a refreshing yogurt-based drink). For dessert, she recommends a piece of baklava or a serving of creamy rice pudding sprinkled with cinnamon.
Health Benefits
Not only is this falafel sandwich a treat for your taste buds, but it’s also packed with nutritional benefits. Chickpeas are an excellent source of plant-based protein and fiber, while the herbs and spices used in the recipe are rich in antioxidants. The vegetables in the sandwich provide essential vitamins and minerals, making this a well-balanced meal option.
