Falafel

Falafel is deep-fried vegan comfort food featuring chickpeas, herbs, and spices and loaded with savory and authentic Middle Eastern flavors. So mouthwateringly delicious wrapped in pita bread along with hummus or couscous. Absolutely guilt-free and gluten-free snack perfect for the whole family.

Makes 20-25 balls

Course Appetizer, Snack

Cuisine Middle East

Diet Kosher, Vegan, Vegetarian

Prep Time 35

Cook Time 20

Soak Time 8

Total Time 8 55

Servings

Calories 197kcal

Author Imma

Ingredients

2 cups chickpeas, dried
4-5 cloves garlic
1 small yellow onion, peeled and coarsely chopped
1 cup (25 g) parsley, chopped
½ cup (8g) cilantro, chopped
½ teaspoon (1 g) red chili flakes
2 teaspoons (6 g) cumin
2 teaspoons (3.6 g) coriander
1 tablespoon (6 g) lemon zest
1 tablespoon (17 g) salt, or to taste
1-2 teaspoons (2-4 g) black pepper, freshly ground
2 teaspoons (12 g) baking soda

Instructions

Wash the chickpeas and place them in a large bowl.
Cover them with water by about three inches.
Cover the bowl and soak them overnight.
Drain the water and dry the chickpeas with a paper towel when you're ready, then transfer them to the food processor.
Combine the chickpeas, garlic, onion, parsley, cilantro, chili flakes, cumin powder, coriander, lemon zest, salt, and pepper in the food processor. (All but the baking soda.)
Pulse until everything is incorporated, finely minced, and not pureed.
Transfer the mixture into the bowl and add the baking soda.
Mix everything gently until it's well combined. Cover the bowl with a cling wrap and refrigerate for at least 30 minutes.
Get a portion of the falafel mixture, shape it into a patty or a ball, and set it aside. Repeat until all the mixture is used.
Heat oil in a skillet on medium-high until the oil temperature reaches 350-375℉/177-190℃.
Fry the falafel in batches and do not overcrowd.
Carefully flip the falafel and fry until golden brown. Depending on the size, this will take about 3-4 minutes per side.
Transfer to a dish lined with a paper towel to drain the excess oil.
Serve while hot. Enjoy!

Notes

Don't forget to refrigerate your falafel mixture for at least 30 minutes before frying. This helps the falafel hold its shape while cooking.
If using canned chickpeas, you may need to add flour and egg to make your mixture firm enough to fry.
Don't overcrowd your falafel when frying.
Test fry with 1 or 2 falafel to determine cooking time.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition