Falafel Croquettes
Crispy, golden, and bursting with Middle Eastern-inspired flavors, these Falafel Croquettes are the ultimate twist on traditional falafel. Made with soaked (not cooked) chickpeas, fresh parsley, cilantro, and aromatic spices like cumin and coriander, these bite-sized croquettes are perfectly crunchy on the outside and tender on the inside. Their unique oval shape and vibrant herbaceous notes set them apart, while a hint of baking powder ensures a light texture. Fried to perfection and served with a tangy yogurt and lemon dipping sauce, they’re an irresistible appetizer or snack that’s sure to impress. Perfect for vegetarian meals or mezze platters, these falafel croquettes are both delicious and versatile!
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Recipe Information
Ingredients
- 1 cup dried chickpeas
- 0.5 medium onion
- 3 cloves garlic cloves
- 0.5 cup fresh parsley
- 0.5 cup fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon baking powder
- 3 tablespoons chickpea flour
- 0.5 teaspoon black pepper
- 2 cups vegetable oil (for frying)
- 0.5 cup yogurt (optional, for dipping)
- 1 tablespoon lemon juice (optional, for dipping)
Instructions
Rinse the dried chickpeas thoroughly and soak them in a large bowl of water for 12-24 hours. Make sure to cover them with plenty of water as they’ll expand.
Drain and rinse the soaked chickpeas. Do not cook them.
In a food processor, pulse the soaked chickpeas, onion, garlic, parsley, and cilantro until the mixture forms a coarse, grainy texture. Scrape down the sides of the processor as needed.
Add the ground cumin, ground coriander, salt, black pepper, and baking powder to the mixture. Pulse again to incorporate.
Transfer the mixture to a large bowl and stir in the chickpea flour. Mix until the mixture holds together when pinched. If the mixture is too dry, add a teaspoon of water at a time, but do not make it wet.
Using your hands, shape the mixture into small croquettes (oval-shaped balls) about 2 inches long.
Heat the vegetable oil in a deep skillet or pot to 350°F (175°C). Use a thermometer to maintain a consistent temperature.
Carefully fry the croquettes in small batches, turning them occasionally, until golden brown and crisp on all sides. This should take about 5-6 minutes per batch.
Remove the croquettes with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serve warm with yogurt and lemon juice mixed together as a dipping sauce, if desired.
Nutrition Facts
Calories |
1258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.2 g | 158% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 590 mg | 26% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 8.1 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 655 mg | 14% | |
*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.
