High Protein Classic Falafel Balls
Elevate your falafel game with these High Protein Classic Falafel Balls, a nutritious twist on the beloved Middle Eastern favorite. Packed with protein-rich soaked chickpeas and cooked quinoa, these crispy-on-the-outside, tender-on-the-inside falafel balls are bursting with fresh herbs like parsley and cilantro, aromatic cumin and coriander, and a touch of spice for bold flavor. Perfect for frying to golden perfection, these falafel balls are a quick and wholesome option that’s both satisfying and versatile. Serve them warm in pita bread, alongside a vibrant salad, or drizzled with creamy tahini sauce for a meal that’s as healthy as it is delicious. Whether you’re seeking a plant-based protein boost or a flavorful snack, this recipe is sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 1 cup dry chickpeas (soaked overnight)
- 1 cup cooked quinoa
- 0.5 cup onion, roughly chopped
- 0.5 cup fresh parsley, chopped
- 0.5 cup fresh cilantro, chopped
- 3 cloves garlic cloves, minced
- 2 teaspoons cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon baking powder
- 2 tablespoons all-purpose flour or chickpea flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon red pepper flakes (optional)
- 1 cup vegetable oil (for frying)
Instructions
Drain and rinse the soaked chickpeas thoroughly.
In a food processor, combine the drained chickpeas, cooked quinoa, chopped onion, parsley, cilantro, and minced garlic.
Add cumin powder, coriander powder, baking powder, flour, salt, black pepper, and red pepper flakes if using, to the food processor.
Pulse the mixture until it becomes a coarse paste. Make sure not to over-process. The mixture should be coarse and hold together when formed into a ball.
Transfer the mixture to a bowl, cover, and refrigerate for at least 15 minutes to firm up.
While the mixture is chilling, heat the vegetable oil in a large pan over medium heat.
Once the mixture is ready, take about 1.5 tablespoons of the mixture and form small balls or patties with your hands.
Carefully place the falafel balls into the hot oil, making sure not to overcrowd the pan.
Fry each side for about 3-4 minutes, or until golden brown and crispy on the outside.
Remove the falafel balls with a slotted spoon and drain on a plate lined with paper towels.
Serve the falafel warm with pita bread, fresh salad, and tahini sauce or your favorite dip.
Nutrition Facts
Calories |
2774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.1 g | 319% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2944 mg | 128% | |
| Total Carbohydrate | 134.1 g | 49% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 17.6 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 546 mg | 42% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 2533 mg | 54% | |
*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.
