Falafel Ii
Crispy on the outside, tender and herbaceous on the inside, this "Falafel II" recipe is a Middle Eastern-inspired delight that's perfect for any occasion. Made with soaked dry chickpeas and a vibrant blend of fresh parsley, cilantro, onion, and garlic, this recipe is rich in authentic flavors and spiced to perfection with ground cumin and coriander. The falafel mixture is easy to prepare, chilled for easy shaping, and then fried to golden-brown perfection, resulting in irresistibly crispy bites. Serve these homemade falafel balls with warm pita bread, creamy tahini sauce, and fresh veggies for a satisfying and healthy meal that's gluten-free adaptable. Whether you're new to making falafel or a seasoned pro, this recipe is sure to become a favorite.
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Recipe Information
Ingredients
- 1 cup Dry chickpeas
- 1 medium Onion, roughly chopped
- 4 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
- 0.5 teaspoon Black pepper
- 1 teaspoon Baking powder
- 2 tablespoons All-purpose flour
- 2 cups Vegetable oil (for frying)
Instructions
Rinse the dry chickpeas thoroughly and soak them in a large bowl of water overnight or for at least 12 hours. The chickpeas should double in size.
Drain the soaked chickpeas and pat them dry with paper towels. Place them in a food processor.
Add the onion, garlic, parsley, cilantro, cumin, coriander, salt, and black pepper to the food processor.
Pulse the mixture until it forms a coarse, grainy texture that can hold together when pressed. Scrape down the sides of the processor as needed.
Transfer the mixture to a bowl. Stir in the baking powder and flour until well combined. Cover and chill the mixture in the refrigerator for 30 minutes.
Shape the chilled mixture into small balls or patties, about 1.5 inches in diameter.
Heat vegetable oil in a deep skillet or saucepan to 350°F (175°C). Make sure there is enough oil to fully submerge the falafel balls.
Carefully fry the falafel in batches, avoiding overcrowding the pan. Cook each batch for 3-4 minutes or until golden brown and crisp.
Remove the falafel with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serve hot with pita bread, tahini sauce, fresh vegetables, and your favorite sides.
Nutrition Facts
Calories |
5089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 491.6 g | 630% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3061 mg | 133% | |
| Total Carbohydrate | 183.9 g | 67% | |
| Dietary Fiber | 55.3 g | 198% | |
| Total Sugars | 34.7 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 994 mg | 76% | |
| Iron | 37.9 mg | 211% | |
| Potassium | 4896 mg | 104% | |
*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.
