Description
Homemade falafel is a classic Middle Eastern dish made from ground chickpeas, fresh herbs, and spices, perfectly seasoned and fried to golden crisp perfection. This recipe yields crispy, flavorful falafel balls ideal for wraps, salads, or as a snack.
Ingredients
Scale
Main Ingredients
- 1 cup dried chickpeas
- 1/2 large onion, roughly chopped (about 1 cup)
- 1/2 cup finely chopped fresh parsley
- 1/4 cup finely chopped cilantro
- 1 teaspoon salt
- 4 cloves garlic
- 2 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon baking powder
- 4 Tablespoons chickpea flour (or flour)
Instructions
- Soak Chickpeas: Soak the dried chickpeas in a large bowl covered by at least two inches of water for 24 hours to soften them for processing.
- Prepare Falafel Mixture: Drain the soaked chickpeas and place them into a food processor along with chopped onion, parsley, cilantro, salt, garlic, ground coriander, and cumin. Pulse until the mixture is finely chopped but not pureed, maintaining texture.
- Add Dry Ingredients: Transfer the mixture into a bowl and sprinkle with chickpea flour and baking powder. Mix thoroughly with a spatula to combine well and create a batter that holds shape.
- Form Balls: Shape the falafel mixture into small balls about one heaping tablespoon in size. Flatten them slightly and lay on a parchment-lined tray. Repeat until all mixture is used.
- Chill the Falafel: Refrigerate the formed falafel balls for about an hour to help them set and prevent breaking during frying.
- Heat Oil: Fill a large skillet with sides with a couple inches of oil and heat over medium heat until hot but not smoking.
- Fry Falafel: Gently lower the falafel balls into the hot oil, fitting about six at a time with enough space around them. Fry undisturbed for 30 to 60 seconds until the sides turn golden and they hold together.
- Flip and Cook: Flip the falafel carefully and cook for an additional 30 seconds on the other side until golden brown.
- Drain: Remove cooked falafel from the skillet and place them on a paper towel-lined tray to drain excess oil.
- Repeat: Continue frying the remaining falafel balls in batches until all are cooked and golden crisp.
Notes
- Caloric information does not include additional calories from frying oil absorbed during cooking.
- Make sure to soak the chickpeas for 24 hours for the best texture and flavor.
- Chilling the falafel mixture helps to prevent them from falling apart while frying.
- Use a neutral oil with a high smoke point for frying, such as canola or vegetable oil.
- Falafel can be served warm in pita bread with tahini, hummus, or fresh salad for a traditional meal.
Nutrition
- Serving Size: 1 falafel ball
- Calories: 57
- Sugar: 0.2 g
- Sodium: 150 mg
- Fat: 3.5 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 0 mg
