Falafel Recipe
Falafel are crispy on the outside and light on the inside. A blend of chickpeas, fresh herbs, and spices, these crispy fritters are flavorful, filling, and easy to make!
Servings 22 falafels
Calories 87kcal
Equipment
- Food Processor
- Heavy bottomed saucepan
- Spider or slotted spoon
Ingredients
For the Falafel:
- 1½ cups dried chickpeas (300g)
- ½ onion chopped (120g)
- 4 garlic cloves
- 1½ cup parsley leaves (35g)
- 1½ cup cilantro leaves (32g)
- 1¾ teaspoons salt
- 1½ teaspoons ground cumin
- 1½ teaspoons ground coriander
- ¾ teaspoon ground black pepper
- 1 teaspoon baking powder
- 2 tablespoons all-purpose flour
For Serving:
- Pita bread
- Tomato
- Cucumber
- Fresh herbs such as mint dill, parsley and cilantro
- Tahini sauce (see notes)
Instructions
- In a large bowl, cover the dried, uncooked chickpeas with at least 3 inches of cold water. Let them sit overnight or for 12 to 18 hours.
- Drain the chickpeas well. Add them to the bowl of a food processor with the onion, garlic, parsley, cilantro, salt, cumin, coriander, and pepper. Cover and process for 20 seconds. Scrape down the sides and bottom of the food processor to combine the mixture evenly. Continue to process for 20 to 30 more seconds until a coarse meal forms. Transfer the mixture to a large mixing bowl and cover and refrigerate for 45 minutes.
- Sprinkle the flour and baking powder over top of the falafel mixture. Stir gently until well combined.
- Form the mixture into golf-ball sized pieces, about 2 tablespoons each (38g). Pack them gently with slightly wet hands and set them aside on a sheet tray.
- Meanwhile, in a medium, heavy-bottomed pot, heat 1 inch of oil to 350°F. Working in batches of 5 to 6 at a time, carefully lower the falafel one-by-one into the oil. Cook for 3 to 4 minutes, turning once, until deep golden brown all over. Transfer the falafel to a paper-towel lined plate to drain. Repeat with the remaining falafel.
- Serve the falafel with pita bread, chopped tomato, sliced cucumber, assorted fresh herbs and tahini sauce.
Notes
- Falafel mixture texture: When forming the falafel, if the mixture is too dry and falling apart, add 1 teaspoon of water at a time and mix it together. If it's too wet, add 1 to 2 teaspoons of flour.
- Don't pack the falafel balls too tightly. You want to gently pack them into balls so they hold their shape and won't fall apart while frying, but if you over-pack or squeeze them tightly, they will turn out dense instead of airy and fluffy.
- Don't overcrowd the pot when frying: Depending on the size of your pot, you should be able to fry 5 to 6 falafel at a time. If you overcrowd the pot, they will not crisp up as nicely.
- Flavor variations: Add ¼ teaspoon of spices such as cinnamon, cardamom, or cayenne to the falafel mix, for added warmth and spice. Add up to 1 teaspoon of lemon zest for brightness.
Nutrition
Calories: 87kcal | Carbohydrates: 16g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 266mg | Potassium: 202mg | Fiber: 3g | Sugar: 2g | Vitamin A: 480IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 1mg