Low Sodium Crispy Homemade Falafels
Crispy on the outside, tender on the inside, these **Low Sodium Crispy Homemade Falafels** are a healthier twist on a beloved Middle Eastern classic. Made from naturally low-sodium ingredients like dried chickpeas, fresh parsley, and cilantro, these falafels pack a flavorful punch with aromatic spices such as cumin, coriander, and a hint of cayenne pepper for subtle heat. The mixture is delicately bound with flour and lemon juice, chilled to perfection, and then fried to golden-brown bliss in olive oil. Perfect for anyone watching their sodium intake, this recipe skips the salt without compromising on taste or texture. Serve these vibrant falafels with hummus, tahini, or wrapped in warm pita bread for a satisfying, heart-healthy option that’s ideal as a main dish, appetizer, or protein-packed snack!
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Recipe Information
Ingredients
- 250 grams Dried chickpeas
- 1 medium Onion, roughly chopped
- 4 Garlic cloves
- 1 cup Fresh parsley, chopped
- 1 cup Fresh cilantro, chopped
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Baking powder
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Ground cayenne pepper
- 3 tablespoons All-purpose flour
- 1 tablespoon Lemon juice
- 0.5 cup Olive oil, for frying
Instructions
Rinse the dried chickpeas and place them in a large bowl. Cover with several inches of water and soak overnight.
Drain and rinse the soaked chickpeas. Transfer the chickpeas to a food processor.
Add the chopped onion, garlic cloves, parsley, cilantro, ground cumin, ground coriander, baking powder, ground black pepper, ground cayenne pepper, all-purpose flour, and lemon juice to the food processor.
Pulse the mixture until it is well combined but still somewhat coarse in texture. Avoid over-processing to prevent the mixture from becoming a paste.
Transfer the mixture to a bowl and refrigerate for at least 1 hour to firm up the mixture.
Once chilled, take about 2 tablespoons of the mixture and form it into a small patty or ball using your hands. Repeat this process with the remaining mixture.
In a large skillet, heat olive oil over medium heat. Once the oil is hot, carefully add the falafel patties, making sure not to overcrowd the pan.
Fry the falafel in batches for about 3-4 minutes per side, or until they are golden brown and crispy.
Transfer the cooked falafels to a plate lined with paper towels to drain excess oil.
Serve warm falafels with your choice of accompaniments, such as hummus, tahini sauce, or a fresh salad.
Nutrition Facts
Calories |
2293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.2 g | 180% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 713 mg | 31% | |
| Total Carbohydrate | 221.5 g | 81% | |
| Dietary Fiber | 64.2 g | 229% | |
| Total Sugars | 40.6 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1050 mg | 81% | |
| Iron | 41.4 mg | 230% | |
| Potassium | 5367 mg | 114% | |
*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.
