Soy-Free Classic Falafel Patty
Delight in the timeless flavors of Middle Eastern cuisine with this Soy-Free Classic Falafel Patty recipe, a perfect blend of wholesome ingredients and aromatic spices. Featuring protein-packed dried chickpeas, a medley of fresh parsley and cilantro, and the warm, earthy notes of ground cumin and coriander, these falafel patties are crafted entirely without soy, making them ideal for those with dietary restrictions. The secret lies in the coarse texture achieved through careful pulsing in a food processor, ensuring each patty holds together while remaining tender and crumbly. Fried to golden perfection in neutral oil, these falafel patties boast a crispy exterior and a flavorful, herbaceous core. Serve them hot in pita wraps, atop a vibrant salad, or accompanied by your favorite dipping sauce for a satisfying, homemade culinary experience. Perfect for vegetarians and anyone seeking an authentic, soy-free twist on a classic dish.
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Recipe Information
Ingredients
- 250 grams Dried chickpeas
- 1 medium White onion
- 3 large Garlic cloves
- 25 grams Fresh parsley
- 15 grams Fresh cilantro
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes
- 1 tablespoon Lemon juice
- 2 tablespoons Olive oil
- 500 milliliters Neutral oil for frying
Instructions
Place the dried chickpeas in a bowl and cover with at least 2 inches of water. Soak the chickpeas overnight or for at least 12 hours.
Drain and rinse the soaked chickpeas thoroughly.
Transfer the chickpeas to a food processor along with the onion, garlic, parsley, cilantro, ground cumin, ground coriander, baking powder, salt, black pepper, red pepper flakes, and lemon juice.
Pulse the food processor until the mixture is coarse yet holds together when pressed. Be careful not to over-process; you want a crumbly texture, not a paste.
Shape the mixture into small patties, about 2 inches in diameter and 1/2 inch thick. You should get about 10-12 patties.
Heat the neutral oil in a deep skillet or heavy-bottomed pot over medium to medium-high heat until it reaches 350°F (175°C).
Gently lower the patties into the hot oil, frying in batches to avoid overcrowding. Fry each side for about 3-4 minutes until deep golden brown and crispy.
Transfer the cooked falafel to a plate lined with paper towels to drain any excess oil.
Serve the falafel warm in pita bread, wraps, or over salads with your favorite fixings.
Nutrition Facts
Calories |
5562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 544.7 g | 698% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2904 mg | 126% | |
| Total Carbohydrate | 176.9 g | 64% | |
| Dietary Fiber | 47.7 g | 170% | |
| Total Sugars | 33.1 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2811 mg | 60% | |
*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.
