Whole30 Crispy Homemade Falafels
Get ready to elevate your falafel game with these *Whole30 Crispy Homemade Falafels*! This healthy, grain-free twist on the classic Middle Eastern favorite is perfect for anyone following the Whole30 program or looking for a nutritious, plant-based meal. Made from dried chickpeas, fresh herbs like parsley and cilantro, and aromatic spices like cumin and coriander, these falafels boast a bold, authentic flavor. The secret to their irresistible crispiness lies in a quick pan-fry with a touch of olive oil, creating a perfectly golden crust while keeping the inside tender and savory. Ready in under an hour (after soaking the chickpeas), these falafels are ideal for meal prep and can be served in endless ways—think vibrant salads, crisp lettuce wraps, or as a standalone snack. Naturally gluten-free, dairy-free, and bursting with fresh ingredients, they’re a delicious way to add more plant-based protein to your diet.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams dried chickpeas
- 1 medium yellow onion
- 30 grams fresh parsley
- 30 grams fresh cilantro
- 4 large garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Instructions
Rinse the dried chickpeas under cold water and place them in a large bowl. Cover with plenty of water and let soak overnight or at least for 12 hours. They will double in size, so ensure you have added enough water.
Drain and rinse the soaked chickpeas thoroughly.
Place the chickpeas in a food processor along with the chopped onion, parsley, cilantro, and garlic cloves.
Pulse the mixture until it resembles coarse sand and sticks together when pressed. Be sure not to over-process; you want a coarse texture, not a paste.
Transfer the mixture to a large bowl. Add the cumin, coriander, baking soda, salt, and black pepper. Mix until the spices are evenly distributed throughout the mixture.
Form the falafel mixture into small balls or patties about the size of a golf ball, then gently flatten them. This recipe should yield approximately 16 falafels.
Heat the olive oil in a large skillet over medium-high heat.
Once the oil is hot, carefully place the falafels in the skillet, making sure not to crowd them. Fry in batches if necessary.
Cook the falafels for about 3-4 minutes on each side until they are golden brown and crispy.
Remove the falafels from the skillet and let them drain on a plate lined with paper towels to remove any excess oil.
Serve the falafels warm as part of a salad, in a lettuce wrap, or on their own as a snack.
Nutrition Facts
Calories |
1267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3096 mg | 135% | |
| Total Carbohydrate | 176.4 g | 64% | |
| Dietary Fiber | 48.2 g | 172% | |
| Total Sugars | 32.7 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2924 mg | 62% | |
*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.
