Low Sodium Classic Falafel Balls
Savor the irresistible flavor of Middle Eastern cuisine with our Low Sodium Classic Falafel Balls, a heart-healthy twist on a beloved classic. Made with nutrient-packed dried chickpeas, aromatic fresh herbs like parsley and cilantro, and bold spices including cumin and coriander, these falafels are crafted without added salt—perfect for those watching their sodium intake. Prepared with a quick soak-and-blend method, the chickpea mixture is transformed into golden, crispy falafel balls when pan-fried, ensuring maximum flavor with minimal oil. Ready in just 35 minutes, they can be enjoyed solo, wrapped in warm pita bread, or paired with fresh veggies and a low-sodium sauce like tahini or tzatziki. Perfect for lunch, dinner, or as a snack, this recipe delivers wholesome goodness without compromising on taste!
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Recipe Information
Ingredients
- 1 cup dried chickpeas
- 1 medium onion
- 3 large garlic cloves
- 0.5 cup fresh parsley
- 0.5 cup fresh cilantro
- 1.5 teaspoons ground cumin
- 1.5 teaspoons ground coriander
- 1 teaspoon baking soda
- 1 tablespoon lemon juice
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon cayenne pepper (optional)
- 2 tablespoons olive oil
Instructions
Rinse the dried chickpeas thoroughly and place them in a large bowl. Cover with about 3 inches of water and allow them to soak overnight for at least 12 hours. Drain and rinse again before use.
In a food processor, combine the drained chickpeas, onion, garlic cloves, parsley, and cilantro. Pulse the mixture until everything is finely minced; be careful not to over-process into a paste.
Transfer the mixture to a mixing bowl and stir in the ground cumin, ground coriander, baking soda, lemon juice, ground black pepper, and cayenne pepper if using.
Using your hands, form the chickpea mixture into small balls, about the size of a golf ball, and flatten slightly.
Heat olive oil in a non-stick pan over medium-high heat. Once the oil is hot, add the falafel balls, flattening them slightly for even cooking.
Cook the falafel in batches so as not to overcrowd the pan. Fry each side for 3-4 minutes or until golden brown and crisp.
Once done, place them on a plate lined with paper towels to drain any excess oil.
Serve warm as is, or in pita bread with your choice of vegetables and a low-sodium sauce such as tahini or tzatziki.
Nutrition Facts
Calories |
1117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1345 mg | 58% | |
| Total Carbohydrate | 150.6 g | 55% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 29.9 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2499 mg | 53% | |
*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.
