Falafel for Charishma
Bring the vibrant flavors of the Middle East to your kitchen with "Falafel for Charishma," a crispy, golden-fried delight made from wholesome dried chickpeas, fresh herbs, and aromatic spices. This authentic recipe combines parsley, cilantro, and a medley of cumin and coriander to create perfectly seasoned, bite-sized morsels with a tender texture inside and a crunchy exterior. Crafted with simple ingredients and no compromise on flavor, these falafel balls are naturally vegan and gluten-friendly with the option of chickpea flour. Serve them as a satisfying snack, in a pita wrap with tahini sauce, or atop a refreshing salad for a complete meal. With just 30 minutes of active prep time and a few pantry staples, this easy homemade falafel recipe is destined to become a go-to favorite for weeknight dinners or meal prep. Perfect for sharing, these irresistibly flavorful falafels are sure to impress!
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Recipe Information
Ingredients
- 1 cup Dried chickpeas
- 1 cup Fresh parsley
- 1 cup Fresh cilantro
- 1 medium Onion
- 3 Garlic cloves
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Baking powder
- 2 tablespoons Flour (all-purpose or chickpea)
- 2 cups Vegetable oil (for frying)
Instructions
Rinse the dried chickpeas and soak them in water for 12 to 24 hours. Drain and pat them dry with a clean kitchen towel.
In a food processor, add the soaked chickpeas, parsley, cilantro, onion (roughly chopped), garlic cloves, cumin, coriander, salt, and black pepper.
Pulse the mixture in the food processor until it has a coarse, grainy texture but is not pureed. Avoid over-processing.
Transfer the falafel mixture to a large bowl. Stir in the baking powder and flour until well combined. Cover and refrigerate for 30 to 60 minutes to firm up.
Heat the vegetable oil in a deep saucepan or skillet over medium heat until it reaches approximately 350°F (175°C).
Using damp hands or a falafel scoop, shape the mixture into small balls or patties, about 1.5 inches in diameter.
Gently place the falafel into the hot oil, frying in batches to avoid overcrowding. Cook each batch for 3 to 4 minutes, turning to ensure even browning, until golden and crispy.
Remove the falafel from the oil with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
Serve the falafel warm with pita bread, tahini sauce, fresh vegetables, or over a salad.
Nutrition Facts
Calories |
4981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 487.9 g | 626% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2917 mg | 127% | |
| Total Carbohydrate | 163.0 g | 59% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 30.0 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 432 mg | 33% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 2776 mg | 59% | |
*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.
