Falafel
Falafel is a crispy, protein-packed dish made from chickpeas and aromatic spices, perfect for wraps, salads, or as a snack.
Ingredients
- 1 ½ cup dried chickpeas soaked overnight
- ½ cup fresh parsley chopped
- ½ cup fresh cilantro chopped
- ½ small onion roughly chopped
- 3 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cayenne pepper optional
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp baking powder
- 2 tbsp flour or chickpea flour
- 1 tbsp lemon juice
- olive oil extra virgin
- vegetable oil for frying
Instructions
- Place dried chickpeas in a large bowl and cover with water. Let them soak for at least 12 hours or overnight. Drain and pat dry before using.
- In a food processor, combine the soaked chickpeas, parsley, cilantro, onion, and garlic. Pulse until finely ground but not mushy.
- Add cumin, coriander, cayenne, salt, black pepper, baking powder, flour, lemon juice, and olive oil. Pulse again until everything is well combined but still slightly coarse.
- Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes. This helps it firm up and hold together better when frying.
- Using a spoon or your hands, scoop out small portions and roll them into balls or slightly flattened patties.
- Heat about two inches of vegetable oil in a pan over medium-high heat. When the oil is hot, carefully drop in a few falafel balls at a time, frying for 3-4 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Alternatively cook in the oven - Preheat the oven to 375°F (190°C). Place falafel balls on a lined baking sheet, brush with olive oil, and bake for 25-30 minutes, flipping halfway through.
- Serve hot with pita bread, salads, or over a bed of rice with your favorite sauce.
Notes
- Calories are estimated per serving: 6 small balls: ~360 kcal per serving
Nutrition
Calories: 360kcal
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