Looking for a delicious and authentic Mexican recipe? Look no further than aguachile verde! This easy recipe will have your taste buds asking for more. Aguachile verde is a flavorful Mexican appetizer made with shrimp, serrano peppers, and lime. It is served cold, has tons of fresh flavors, and makes the perfect appetizer or main course. So what are you waiting for? Start cooking!
Aguachile verde is a Mexican dish made with shrimp, serrano peppers, and tomatillos. It is served cold and makes the perfect appetizer or main course. The word aguachile means “chile water” in Spanish, which is a good description of the salsa that you will be making as part of the recipe.
This name comes from how the sauce is prepared before adding it to cooked shrimp – by blending together chile peppers, tomatillos and other ingredients into a smooth mixture. The sauce is then poured over the shrimp to create this delicious dish! The addition of chiles makes this recipe a bit on the spicy side, but you can adjust the heat by increasing or decreasing the amount of serrano peppers.
What ingredients do you need for this recipe?
To make this authentic aguachile recipe, you will need the following ingredients:
Raw shrimp (jumbo or extra large) – in any case, you will want to use larger shrimp for this recipe if possible.
fresh lime juice
crisp cucumber, chopped into smaller pieces
1/2 bunch of cilantro
Salt and pepper
How do you make aguachile?
Making aguachile super easy! You are definitely going to need a blender or food processor for making the green aguachile salsa that is typical of this recipe.
First, you will want to make sure the fresh shrimp is de-veined and rinsed (drying off the excess water). Once the shrimp is clean, you will add it to a mixing bowl with the lime juice (make sure it is freshly squeezed), a little salt to taste, and the onion slices. Make sure everything is mixed together well and then cover it and put it in the refrigerator for 20-30 minutes.
After that time has passed remove the bowl from the refrigerator and strain the lime juice from the shrimp and set aside in a separate bowl.
At this point, you will make the green chile sauce by adding half of the strain lime juice, the garlic cloves, pepper, salt, serrano pepper, cilantro, a few pieces of the onion that were with the shrimp in the refrigerator, and 2 tablespoons of the chopped cucumber in a blender and blend well.
You will then pour the resulting salsa verde in the bowl with the shrimp from earlier and mix well. Now, you can add more of the excess lime juice that you strained and adjust the flavor by adding more salt or pepper as needed.
Finally, add the remaining cucumbers and avocado if desired and it is ready to serve!
What are the health benefits of aguachile verde?
Aguachile verde has many health benefits including being a high protein and low fat dish which makes it perfect for those who want to lose weight but still enjoy delicious food.
It also contains vitamins A & C as well as iron and calcium making this dish not only healthy but nutritious as well. Aguachile verde is a great way to get your daily dose of vegetables and shrimp is a good source of omega-three fatty acids, which are beneficial for maintaining heart health and preventing chronic diseases.
How do you serve aguachile?
Aguachiles are almost always served cold as a delicious appetizer or as a main dish. You can serve them by themselves, or with rice, tortillas, or tortilla chips. My preferred way to enjoy them is with tortilla chips, but it really depends on your personal preferences.
Growing up along Mexico’s eastern coast, I ate seafood like this on a regular basis and I hope you will try it too! Let me know in the comments below how it turns out!
2Cucumberspeeled, deseeded, sliced and cut into half moon shapes
3Chiles SerranosYou can increase or decrease to adjust the level of spiciness
Make sure the shrimp has been adequately cleaned, deveined, and patted dry. Set aside in a large bowl.
Add the lime juice, a pinch of salt, and the onion slices. Cover and put in the refrigerator for 20-30 minutes.
Remove from the refrigerator and strain the lime juice from the shrimp and onions, and set aside.
Add half of the lime juice that you strained in the previous step to a blender with the garlic, pepper, salt, serrano pepper, cilantro, a few pieces of the onion that marinated with the shrimp, and 2 tablespoons of the chopped cucumber. Blend well.
Add the mixture made in the previous step to the bowl with the shrimp. Mix well and add additional lime juice and salt to taste.
Add the remaining cucumbers and avocado slices (if desired) and serve cold with tortilla chips.
Here’s how to make falafel: the authentic way! It tastes just like a restaurant, herby and fried to crispy perfection—with a baked variation, too. Once you’ve had really good falafel, you crave it. This fried chickpea fritter is stuff dreams are made of, stuffed into a flatbread with cool cucumber or tangy tahini sauce. You get the crunch of the fried outside, the soft herby interior, and the sauces that run down your chin and stick to your fingers. Homemade falafel is not quick and easy; it’s a masterpiece that tastes just like your favorite restaurant. Here’s what you need to know about how to make falafel at home! How to make falafel: an overview! This recipe is years in the making, like our margherita pizza and sourdough bread. Alex and I have done extensive research and learned from the masters to create this best classic falafel recipe. This recipe is a process, designed to honor the falafel you get at your favorite Middle Eastern restaurant (not replace it!). This is your chance to back out if you’re looking for an easy dinner recipe! Go to our Falafel Salad, Raw Falafel Bowls, or Falafel Burger: they’re easier and have similar […]
Here’s how to make falafel: the authentic way! It tastes just like a restaurant, herby and fried to crispy perfection—with a baked variation, too.
Once you’ve had really good falafel, you crave it. This fried chickpea fritter is stuff dreams are made of, stuffed into a flatbread with cool cucumber or tangy tahini sauce. You get the crunch of the fried outside, the soft herby interior, and the sauces that run down your chin and stick to your fingers. Homemade falafel is not quick and easy; it’s a masterpiece that tastes just like your favorite restaurant. Here’s what you need to know about how to make falafel at home!
How to make falafel: an overview!
This recipe is years in the making, like our margherita pizza and sourdough bread. Alex and I have done extensive research and learned from the masters to create this best classic falafel recipe. This recipe is a process, designed to honor the falafel you get at your favorite Middle Eastern restaurant (not replace it!).
This is your chance to back out if you’re looking for an easy dinner recipe! Go to our Falafel Salad, Raw Falafel Bowls, or Falafel Burger: they’re easier and have similar flavors. Consider yourself warned! Now: here’s the basic outline of what you’re getting yourself into with homemade falafel:
Soak the chickpeas
Overnight (or at least 6 hours)
Makedough and rest it
5 minutes active, 20 to 30 minutes hands off
Form the falafel
5 to 10 minutes active
Fry the falafel
10 minutes active
Equipment you need
You’ll need just a few things to make authentic falafel at home! Here’s what you’ll need:
Large food processor: This is essential because it’s what breaks down the dried soaked chickpeas. A blender or small processor just won’t do. (Definitely not a knife!)
Food thermometer (optional): It’s nice to have a thermometer to check the temperature of the oil you’re frying in.
Authentic falafel uses dried chickpeas
Authentic falafel uses dried chickpeas. Do not even consider using canned chickpeas or cooked chickpeas in this recipe! Say it with me: I will use DRIED chickpeas! The classic texture that’s fluffy on the inside and crispy on the outside comes from using dried chickpeas.
Soak these dried chickpeas overnight, or at least 6 hours. This means you’ll have to think ahead. Soaking the chickpeas softens them to a texture where they can be blended into balls. You’ll notice they double in size after soaking. Soaking overnight: that’s inconvenient! you might think. But authentic falafel is not about convenience at all. It’s about pure, delicious flavor. And that’s worth waiting for.
Here’s the texture that the dough should be!
The key to perfect falafel is the consistency of the dough. Blend it too much and the balls will be too dense. Blend it too little and the’ll fall apart when frying.
When you process the chickpeas with the herbs and spices, you’ll want a blended and uniform dough. The best way to explain this is by looking at it. Below is what your dough should look like when you’re done blending:
Forming the falafel: it’s not like cookie dough!
Another place where you might trip up: falafel dough feels crumbly and wet. It’s not at all like cookie dough! There’s no gluten or binder, so it doesn’t stick together in the way you’d expect. That’s exactly what you want here.
Chill the dough for 20 to 30 minutes to help it become easier to form. Then form it into balls the size of a ping pong. Pat it firmly so it comes together, but don’t squeeze it so hard that it crumbles. Don’t worry, you’ll get the hang of it once you do a few!
How to fry falafel (most authentic method)
Phew, you’ve made it to the frying step! When fried correctly, the falafel only pick up a bit of the oil. Because falafel are plant-based and healthier than a meat alternative, we still count it as a healthy (ish) recipe! Here are some tips on how to fry falafel:
Use a food thermometer if you have one. This can help you get to the perfect oil temperature (350 to 375 degrees Fahrenheit).
This method uses 3/4″ of oil in a pan. It’s not deep frying, but it’s legit frying. If that scares you, go to the alternate methods below.
Take precautions around hot oil. The pan we used for frying was non-stick, so the oil didn’t bubble at all. Don’t be surprised: it might not look hot, but it is! Take necessary precautions (that is, don’t let your kiddos near it, etc)
Drop in balls carefully, then fry until brown and crispy. With the correct oil temperature, the falafel come out crispy, not oily.
Alternate method 1: Skillet fried falafel
If frying scares you, try skillet frying instead! The main difference here is that it uses 6 tablespoons of oil instead of 3/4 inch. It’s more like sauteing each surface than frying. This method is nice if you don’t have a food thermometer. Here’s what to know about this method:
It makes disc shapes, not balls. Because you’ll only be cooking two sides, you’ll have to flatten the balls into discs. If you want the authentic ball shape, you’ll need to use the main frying method.
Continue to cover the bottom of the pan with oil for each new batch.
Alternate method 2: Baked falafel
Baked falafel is not a traditional way to make it. The flavor and texture are not quite the same. But if you prefer not frying, this is your method! Here’s what to know about baked falafel:
It doesn’t get nearly as crispy as the fried method, as you might guess. But it’s still tasty!
It makes discshapes, not balls. You can only get two sides browned in the oven method, so you’ll have to flatten the balls into discs just like skillet frying. They look a little less authentic but they still taste good!
Ways to serve falafel
Got those beautiful, crispy balls? Good! Here’s the best part: serving it! You can serve falafel as an appetizer with a dip. Or, we think the best way is in a falafel sandwich. (One of Alex and my top food experiences of all time is the falafel at L’As du Falafel in Paris. Transcendental!) Here are our best falafel sauces and accompaniments:
Cucumber Sauce or Tzatziki: This Quick Cucumber Sauce is easy to whip up while you’re waiting for the dough to chill. Or try the even more authentic tzatziki, made ahead.
Flatbread: Often it’s served in a pita pocket, but we think best way is wrapped in a soft flatbread. Try our Easy Flatbread Recipe if you’re really looking to impress! Also add crunchy veggies like lettuce, tomato and red onion.
Other ideas:Hummus makes a nice contrast. Harissa is good too; our best restaurant falafel featured this as part of the messy sandwich.
This recipe is…
Vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Soak the chickpeas (overnight, or 6 hours): Add the chickpeas in a covered container and cover with several inches of water and soak overnight or at least 6 hours at room temperature. Drain them in a strainer and shake dry before using.
Make the dough and refrigerate (30 minutes): Peel the garlic. Peel and roughly chop the red onion. Add the garlic, red onion, cilantro and parsley to a food processor and process 10 to 15 seconds until minced, scraping the sides as necessary. Add the chickpeas, cumin, coriander, baking powder, kosher salt and a few grinds of black pepper. Process for 10 seconds, stop to scrape the sides, then process more until a dough forms. It should be the texture in the photos above (check to make sure before proceeding!). Transfer to a bowl and refrigerate 20 to 30 minutes.
Heat the oil*: Add 3/4” of oil to a frying pan and heat over medium high heat until oil is 350 to 375 degrees Fahrenheit. This takes about 8-10 minutes over medium high heat. (Make sure to take safety precautions when using hot oil.)
Form the falafel (5 to 10 minutes): Meanwhile, press the dough into 24 to 28 balls about the size of a ping pong ball, around 1 1/2 tablespoons each, and place them on a baking sheet. Falafel dough is very crumbly, so it doesn’t stick together like a normal dough and it takes a little pressing to stay together. Don’t worry: this is just what you want for good falafel! (If the dough is really having problems sticking together, throw it back in the food processor and pulse a few more times.)
Fry the falafel (8 minutes): When the oil is hot, fry one batch (about 12) of the falafel by dropping the balls gently into the oil with your fingers, keeping them as far apart as possible. Cook 1 minute, then flip with chopsticks and cook another 2 to 3 minutes until browned on all sides. Transfer to a towel lined baking sheet or plate. Repeat with the second batch.
*Alternate option 1: Skillet fry the falafel: Shape the dough into balls then flatten them into discs, about 2 inches in diameter and just under 1/2-inch thick. Heat 6 tablespoons neutral oil in a skillet or frying pan. Place a crumb from a falafel disk in the oil, and once it starts to sizzle, the oil is ready. Fry about 8 falafel at a time, for 2 to 3 minutes on each side, until they are lightly browned all over, flipping with chopsticks. Transfer the cooked falafel to a plate. Add a bit more oil to keep the bottom of the skillet covered for the next batch.
*Alternate option 2: Bake the falafel: Preheat the oven to 400 degrees Fahrenheit. Shape the falafel into discs as noted above. Place the discs on a parchment paper lined baking sheet. Brush the tops with olive oil. Bake for 15 minutes, then flip and bake for 15 minutes, until golden brown.
Category:Main Dish or Appetizer
Keywords: Falafel, Authentic Falafel, Best Falafel, How to Make Falafel, Falafel Sandwich