Classic Falafel Balls
Crisp on the outside and perfectly tender on the inside, these Classic Falafel Balls are a true celebration of Middle Eastern flavors. Made with protein-packed dried chickpeas, aromatic fresh herbs like parsley and cilantro, and a fragrant blend of ground cumin and coriander, this recipe is a delicious and healthy vegetarian option. These golden-brown delights are fried to perfection, ensuring a crunchy texture that gives way to a flavorful and slightly grainy interior. Serve them hot in warm pita bread with fresh vegetables and a drizzle of creamy tahini sauce, or enjoy them as a crowd-pleasing appetizer paired with your favorite dip. With easy-to-follow steps and simple pantry staples, this recipe is perfect for recreating the authentic taste of falafel in your own kitchen.
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Recipe Information
Ingredients
- 250 grams Dried chickpeas
- 1 medium Onion
- 4 whole Garlic cloves
- 30 grams Fresh parsley
- 30 grams Fresh cilantro
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- 2 tablespoons All-purpose flour
- 0.5 teaspoon Black pepper
- 500 milliliters Vegetable oil
- 1 tablespoon Water (optional)
Instructions
Rinse the dried chickpeas well and then place them in a large bowl. Cover with water, allowing for about 5 cm (2 inches) above the chickpeas. Let them soak overnight or for at least 12 hours.
Drain the soaked chickpeas and add them to a food processor along with the chopped onion, garlic cloves, parsley, cilantro, ground cumin, ground coriander, salt, black pepper, and baking powder.
Pulse the mixture until the chickpeas are finely ground and everything is well combined, but be careful not to puree the mixture. The texture should be slightly grainy.
Transfer the mixture to a bowl and add the flour. Mix until everything is well combined. If the mixture is too dry and doesn't hold together well, add a tablespoon of water to help bind it.
Cover the bowl with plastic wrap and refrigerate the mixture for about 30 minutes to firm up.
Once the mixture is chilled, form small balls or patties, about the size of a walnut, approximately 1.5 inches in diameter.
Heat the vegetable oil in a large deep pan over medium heat to about 180°C (350°F). You can test the oil temperature by dropping a small piece of the falafel mixture into it; it should sizzle and turn golden brown in about a minute.
Carefully add the falafel balls to the hot oil, a few at a time, without overcrowding the pan. Fry for about 3-4 minutes, turning once or until they are golden brown and crispy on all sides.
Using a slotted spoon, remove the falafel balls from the oil and drain them on a plate lined with paper towels.
Serve the falafel balls hot, stuffed in pita bread with fresh vegetables and tahini sauce, or as an appetizer with your favorite dip. Enjoy!
Nutrition Facts
Calories |
1219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.8 g | 147% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 71.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 647 mg | 28% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 8.5 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 720 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
