Pastry Education

Felafel, also known as Ethiopian style falafel, is a popular street food and snack in Ethiopia. Made from ground chickpeas or fava beans, it's similar to the Middle Eastern falafel but has unique Ethiopian flavors. These crispy, flavorful fritters are often served with injera, bread, or as a standalone snack with a side of dipping sauce.

Ingredients

• 1 cup dried chickpeas or fava beans (soaked overnight)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 tablespoons flour (optional, for binding if needed)
• Vegetable oil (for frying)

Instructions

1. Prepare the Beans
   • Drain the soaked chickpeas or fava beans and rinse them thoroughly.
2. Place beans into food processor 
   • Place the beans in a food processor and pulse until they are finely ground but not pureed. The texture should be grainy, not smooth.
3. Mix the Ingredients
   • Transfer the ground beans to a large mixing bowl.
4. Add the rest into a bowel  
   • Add the chopped onion, minced garlic, parsley, cilantro, ground cumin, ground coriander, ground cardamom, ground black pepper, and salt to the bowl.
5. Mix everything 
   • Mix everything together thoroughly. If the mixture is too wet, you can add a little flour to help bind it. If it’s too dry, add a small amount of water.
6. Form the Patties 
   • Add the baking soda to the mixture and mix well.
7. Shape them up 
   • Using your hands, form the mixture into small patties or balls, about the size of a walnut. Press them gently to ensure they hold together.
8. Fry 
   • Heat vegetable oil in a deep pan or skillet over medium-high heat. The oil should be about 2 inches deep.
9. Add into the oil 
   • Once the oil is hot (you can test by dropping a small piece of the mixture into the oil; it should sizzle immediately), carefully place the patties in the oil.
10. Fry patties in batches 
    • Fry the patties in batches, making sure not to overcrowd the pan. Fry each side for about 2-3 minutes, or until golden brown and crispy.
11. Remove the Felafel from the oil 
    • Remove the fried Felafel with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. 
12. Serve
     
    • Serve the bâjiya hot, with injera, bread, or as a standalone snack.
    • They can be accompanied by a dipping sauce such as tahini, spicy chili sauce, or a yogurt-based sauce.

• Ensure the beans are well-drained before grinding to prevent the mixture from becoming too wet.
• If the mixture is too wet to form patties, adding a small amount of flour can help bind it.
• For a spicier version, you can add finely chopped green chilies to the mixture.

Felafel is a delicious and flavorful snack that brings the rich culinary traditions of Ethiopia into your kitchen. Enjoy these crispy treats as an appetizer, snack, or part of a meal!