Falafel
Crispy, golden, and irresistibly flavorful, this homemade falafel recipe brings the authentic taste of the Middle East right to your kitchen. Made from protein-packed dried chickpeas combined with fresh parsley, cilantro, and an aromatic blend of cumin, coriander, and garlic, these falafel balls are seasoned to perfection. The addition of a touch of cayenne gives them a subtle kick, while their crunchy exterior makes them ideal for snacking, stuffing in pita bread, or serving alongside creamy hummus and tangy tahini sauce. With a straightforward preparation and deep-fried to perfection, this vegan and gluten-friendly dish is a deliciously wholesome take on a classic street food. Whether for mezze platters or hearty wraps, these falafel are sure to be a standout at any meal.
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Recipe Information
Ingredients
- 250 grams Dried chickpeas
- 1 medium Onion
- 3 Garlic cloves
- 30 grams Fresh parsley
- 30 grams Cilantro
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Baking powder
- 2 teaspoons Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground cayenne pepper
- 2 tablespoons All-purpose flour
- 500 milliliters Vegetable oil
Instructions
Rinse the dried chickpeas and soak them in a large bowl with plenty of water for at least 12 hours or overnight. They will double in size as they absorb the water.
Drain the soaked chickpeas and transfer them to a food processor. Add the onion, garlic, parsley, and cilantro to the processor.
Pulse the mixture several times until the chickpeas are finely chopped but not pureed. The texture should remain slightly granular.
Add the ground cumin, ground coriander, baking powder, salt, black pepper, cayenne pepper, and flour to the chickpea mixture. Pulse again until combined.
Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes to firm up.
Heat the vegetable oil in a deep frying pan or pot over medium heat until it reaches 350°F (175°C).
Using wet hands or a falafel scoop, shape the chilled chickpea mixture into small balls or patties.
Carefully drop a few falafel pieces at a time into the hot oil, ensuring not to overcrowd the pan. Fry them for about 3-4 minutes on each side, or until they are golden brown and crispy.
Remove the falafel from the oil using a slotted spoon and drain them on a paper towel-lined plate.
Serve the falafel warm with hummus, tahini sauce, fresh vegetables, or stuffed in pita bread.
Nutrition Facts
Calories |
1220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.9 g | 147% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 71.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1135 mg | 49% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 8.6 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 746 mg | 16% | |
*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.
