Spicy Falafels
Elevate your falafel game with these irresistible Spicy Falafels, a bold twist on the classic Middle Eastern favorite! Made from hearty soaked chickpeas blended with fresh parsley, cilantro, and aromatic spices like cumin, smoked paprika, and a fiery hint of cayenne, these falafels pack a punch of flavor in every bite. The addition of red chili flakes takes the heat to the next level for spice lovers, while the crisp, golden exterior contrasts perfectly with their tender, herbaceous interior. These homemade falafels are easy to prepare and perfect for serving with warm pita, creamy tahini sauce, or over a vibrant salad. Whether you're crafting a vegetarian feast or meal prepping flavorful snacks, these crispy delights are a surefire hit! Perfect for plant-based diets, gluten-friendly options, and anyone seeking a protein-packed treat, these Spicy Falafels are a must-try.
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Recipe Information
Ingredients
- 2 cups dried chickpeas (soaked overnight)
- 1 cup fresh parsley (packed)
- 0.5 cup fresh cilantro (packed)
- 1 piece onion (medium, roughly chopped)
- 4 pieces garlic cloves
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 0.5 teaspoon ground cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon baking powder
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon red chili flakes (optional, for extra heat)
- 2 cups vegetable oil (for frying)
Instructions
Drain and rinse the soaked chickpeas thoroughly. Pat them dry with a kitchen towel to remove excess water.
In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, ground cumin, ground coriander, cayenne pepper, smoked paprika, baking powder, flour, salt, black pepper, and red chili flakes (if using). Pulse until a coarse, slightly sticky mixture forms.
Scrape down the sides of the food processor as needed to ensure everything is evenly combined. Do not over-process; the mixture should not be a smooth paste.
Transfer the mixture to a bowl, cover, and refrigerate for 20–30 minutes. This allows the mixture to firm up and enhances the flavor.
Heat vegetable oil in a deep skillet or saucepan over medium heat to 350°F (175°C). Ensure there is enough oil to submerge the falafels.
Using wet hands or a small spoon, form the falafel mixture into small balls or patties, about 1.5 inches in diameter. Place them on a plate or tray.
Carefully lower the falafel balls into the hot oil in batches, ensuring not to overcrowd the pan. Fry for 3–4 minutes per side, or until golden brown and crispy.
Remove the cooked falafels 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, chopped vegetables, or as part of a salad. Enjoy!
Nutrition Facts
Calories |
4938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 488.1 g | 626% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2555 mg | 111% | |
| Total Carbohydrate | 153.7 g | 56% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 25.1 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 389 mg | 30% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 1969 mg | 42% | |
*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.
