Falafel from Moosewood Cookbook
Bring a taste of the Mediterranean to your kitchen with this classic Falafel recipe inspired by the beloved Moosewood Cookbook. Made from scratch using dried chickpeas, fresh herbs like parsley and cilantro, and aromatic spices such as cumin and coriander, these crispy and golden falafel balls pack bold flavors in every bite. The key to their authentic texture lies in soaking the chickpeas overnight and pulsing them to the perfect consistency. After a quick chill in the fridge, the mixture is shaped into patties and fried to perfection, resulting in a fluffy interior and crunchy exterior. Serve these irresistible falafels warm in pita bread, accompanied by a vibrant medley of tomatoes, cucumbers, and tahini sauce for a wholesome, satisfying meal. Perfect for vegetarians and those craving globally-inspired dishes, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup Dried chickpeas
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 cup Fresh parsley, chopped
- 1 cup Fresh cilantro, chopped
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- 2 tablespoons All-purpose flour
- 2 cups Vegetable oil (for frying)
Instructions
Rinse the dried chickpeas and place them in a large bowl. Cover with water and let soak for at least 12 hours or overnight. Drain well before using.
In a food processor, combine the soaked chickpeas, chopped onion, minced garlic, parsley, cilantro, cumin, coriander, and salt. Pulse until the mixture is coarsely ground but holds together when pressed.
Transfer the mixture to a bowl and stir in the baking powder and flour. Mix well and refrigerate for 1 hour to allow the flavors to meld and the mixture to firm up.
Using wet hands, shape the falafel mixture into small balls or patties, about 1 1/2 inches in diameter.
In a deep skillet or saucepan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of the mixture into it; it should sizzle and float to the surface.
Carefully lower a few falafel balls into the hot oil, being sure not to overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until the falafel are golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels.
Repeat with the remaining falafel mixture until all the patties are cooked.
Serve the falafel warm in pita bread with lettuce, tomatoes, cucumber, and a drizzle of tahini sauce or your favorite dressing. Enjoy!
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.5 g | 157% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 662 mg | 29% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 7.2 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 942 mg | 20% | |
*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.
