Falafel I
Crispy, golden, and bursting with flavor, "Falafel I" brings the authentic taste of Middle Eastern cuisine straight to your kitchen. Made with soaked dried chickpeas, aromatic garlic, and a vibrant blend of fresh parsley and cilantro, this recipe combines earthy spices like cumin and coriander for a truly irresistible flavor profile. The secret to their perfect texture lies in pulsing the mixture to a coarse consistency and allowing it to rest, ensuring the falafel hold their shape while frying to crisp perfection. Served warm with pita, crisp veggies, and creamy tahini or hummus, this easy falafel recipe is a deliciously satisfying plant-based dish. Whether as a snack, an appetizer, or the main event, these homemade falafel are sure to impress!
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Recipe Information
Ingredients
- 1 cup Dried chickpeas
- 1 medium Onion
- 4 pieces Garlic cloves
- 0.5 cup Fresh parsley
- 0.5 cup Fresh cilantro
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Baking powder
- 2 tablespoons All-purpose flour
- 2 cups Vegetable oil
Instructions
Place the dried chickpeas in a large bowl and cover them with plenty of water. Let them soak overnight (at least 12 hours) so they soften.
Drain and rinse the soaked chickpeas, then pat them dry with a clean kitchen towel.
In a food processor, combine the soaked chickpeas, onion (roughly chopped), garlic, parsley, cilantro, ground cumin, ground coriander, salt, and black pepper.
Pulse the food processor until the mixture has a coarse, sand-like texture. Scrape down the sides of the bowl as needed.
Transfer the mixture to a large bowl, then stir in the baking powder and flour until fully combined. Cover the bowl and refrigerate for 30 minutes to allow the mixture to firm up.
Using clean hands, shape the mixture into small balls or patties, about the size of a walnut (approximately 2 tablespoons per piece). Place the falafel onto a plate or tray.
Heat the vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C). Test by dropping a small piece of the mixture into the oil; it should sizzle immediately.
Carefully add the falafel to the oil in small batches, avoiding overcrowding the pan. Fry for 3-4 minutes per side, or until golden brown and crispy.
Use a slotted spoon to remove the falafel from the oil, then transfer them to a paper-towel-lined plate to drain excess oil.
Serve the falafel warm with pita bread, fresh vegetables, and tahini sauce or hummus.
Nutrition Facts
Calories |
1123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.1 g | 139% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 644 mg | 28% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 7.2 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 608 mg | 13% | |
*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.
