Introduction
Have you ever tried Manakish Falafel? If not, you’re in for a treat! This delightful dish combines the traditional Lebanese flatbread known as *Manakish* with crispy, flavorful falafel, resulting in a mouthwatering fusion that’s hard to resist. Originating from the Middle East, Manakish is typically topped with za’atar, cheese, or meats, but adding falafel brings a delightful vegetarian twist that has become increasingly popular.
This recipe not only walks you through how to make Manakish Falafel at home but also highlights the unique flavors and textures that make this dish shine. You’ll learn about the essential Manakish Falafel ingredients, possible variations to customize your experience, and expert tips to elevate your cooking game. Dive in, and let’s elevate your culinary skills!
Ingredients
Here’s what you’ll need to whip up your very own Manakish Falafel, served with a delightful, homemade sauce.
| Ingredient | Measurement | Description |
|---|---|---|
| Chickpeas | 1 cup (soaked overnight) | *Chickpeas are the star of falafel, providing protein and a nutty flavor.* |
| Fresh Parsley | ½ cup, chopped | *Parsley adds a fresh, vibrant flavor that balances the dish.* |
| Cilantro | ½ cup, chopped | *Cilantro brings a unique taste that enhances the falafel’s character.* |
| Garlic | 3 cloves | *Fresh garlic enhances the aroma and depth of flavor in Manakish Falafel.* |
| Onion | 1 small, chopped | *Onions add sweetness and depth to the falafel mixture.* |
| Cumin Powder | 1 teaspoon | *Cumin provides a warm, earthy flavor that is essential in falafel.* |
| Coriander Powder | 1 teaspoon | *Coriander complements the spices and enhances the overall taste.* |
| Salt | 1 teaspoon | *This brings all the flavors together, making them pop.* |
| Flour | ¼ cup | *Flour helps bind the falafel together for perfect frying.* |
| Water | 2 tablespoons | *Used to blend the mixture smoothly.* |
| Olive Oil | For frying | *Olive oil is ideal for frying, imparting a rich taste to the falafel.* |
| Pita Bread or Flatbread | 4 pieces | *The base for your Manakish Falafel, perfect for holding all the goodness.* |
| Yogurt or Tahini Sauce | For serving | *A drizzle of sauce elevates the flavor and adds creaminess.* |
Step-by-Step Instructions
**Step 1: Soak and Prepare the Chickpeas** – *Start by soaking the chickpeas in cold water overnight. This helps them soften, making for a smoother falafel mix. The next day, drain and rinse them thoroughly.*
**Step 2: Make the Falafel Mixture** – *In a food processor, combine the soaked chickpeas, fresh parsley, cilantro, garlic, onion, cumin powder, coriander powder, and salt. Pulse until the mixture is finely ground but not pureed. It should have some texture!*
**Step 3: Add Binding Agents** – *Transfer the chickpea mixture into a bowl and stir in the flour and water until well combined. It should be sticky, but manageable. Let it sit for about 30 minutes to meld the flavors.*
**Step 4: Shape the Falafel** – *Using your hands, shape the mixture into small balls or patties, about the size of a golf ball. This is where your creativity can shine!*
**Step 5: Fry the Falafel** – *Heat olive oil in a deep pan over medium heat. Gently drop the falafel balls into the hot oil. Fry until golden brown and crisp on all sides—about 3-5 minutes. Make sure you don’t overcrowd the pan!*
**Step 6: Prepare the Manakish Base** – *While the falafel are frying, warm the pita or flatbread in another pan or on a griddle until soft. You can smear a little olive oil or za’atar on the bread for extra flavor.*
**Step 7: Assemble & Serve** – *Once cooked, place the crispy falafel on the warm flatbread. Drizzle with yogurt or tahini sauce, and if you like, add some chopped tomatoes or pickles for an extra crunch.*
Pro Tips
– **Use a food processor:** This will save you time and ensure even chopping and blending of the ingredients.
– **Fry in batches:** To ensure even cooking and that the oil temperature stays consistent, fry your falafel in small batches.
– **Experiment with spices:** Don’t be afraid to add spices like paprika or chili powder for an extra kick!
– **Chill the mixture:** For best results, chill the falafel mixture in the fridge for about 30 minutes before frying—this helps them hold their shape.
– **Bake instead of fry:** If you’re looking for a healthier option, bake the falafel in a preheated oven at 375°F for about 25 minutes, flipping halfway through for even cooking.
Nutritional Information
Here’s a breakdown of the nutritional content per serving of Manakish Falafel (two falafel on pita):
| Nutrient | Amount |
|---|---|
| Calories | 350 |
| Protein | 12g |
| Carbohydrates | 45g |
| Saturated Fats | 3g |
| Fiber | 10g |
| Cholesterol | 0mg |
| Sugars | 2g |
| Fat | 17g |
FAQs
**What is the best way to store Manakish Falafel?**
After cooking, store leftover falafel in an airtight container in the fridge for up to three days. Reheat in the oven to keep them crispy.
**Can Manakish Falafel be made vegan or gluten-free?**
Absolutely! This recipe is already vegan since it contains no meat or dairy. For a gluten-free variant, use gluten-free flour or chickpea flour.
**What are the best side dishes to serve with Manakish Falafel?**
Pair your falafel with a refreshing tabbouleh salad, pickled vegetables, or a simple cucumber and tomato salad for a complete meal.
**How long does it take to prepare Manakish Falafel?**
Preparation takes about 30 minutes, and frying takes an additional 15-20 minutes. Don’t forget to account for the soaking time for the chickpeas!
**Can I freeze Manakish Falafel for later?**
Yes, you can freeze uncooked falafel balls! Just place them on a baking sheet to freeze, then transfer to an airtight container. They can be cooked directly from frozen.
**What can I use instead of chickpeas?**
If you want to mix things up, you can use split peas or fava beans, but adjust the seasoning as they have different flavor profiles.
**How do I avoid soggy falafel?**
Make sure not to overprocess the mixture and check the oil temperature while frying. If it’s too cool, the falafel will absorb more oil and become soggy.
**Is there a specific sauce that’s best for Manakish Falafel?**
A homemade tahini sauce or a tangy yogurt sauce complements falafel beautifully, adding creaminess that balances the spices.
