Print

Falafel

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Falafel is a classic Middle Eastern dish made from soaked chickpeas, fresh herbs, and aromatic spices, fried until crispy and golden. Crunchy on the outside and tender on the inside, it is perfect for pita sandwiches, salads, or appetizers.

Ingredients

  • 2 cups dried chickpeas
  • 1 small onion, roughly chopped
  • 4 garlic cloves
  • 1 cup fresh parsley
  • 1/2 cup fresh cilantro
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp all-purpose flour or chickpea flour
  • Vegetable oil for frying

Instructions

  1. Soak the dried chickpeas in plenty of water overnight or for at least 12 hours.
  2. Drain and rinse the chickpeas thoroughly.
  3. Add the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and black pepper to a food processor.
  4. Pulse until the mixture resembles coarse crumbs and holds together when pressed. Do not puree completely.
  5. Transfer the mixture to a bowl and stir in the baking powder and flour.
  6. Cover and refrigerate for at least 30 minutes.
  7. Shape the mixture into small balls or patties.
  8. Heat oil in a deep skillet or pot to 350°F (175°C).
  9. Fry the falafel in batches for 3 to 4 minutes, turning occasionally, until golden brown and crispy.
  10. Remove with a slotted spoon and drain on paper towels.
  11. Serve warm with pita bread, fresh vegetables, and your favorite sauce.

Notes

  • Use soaked dried chickpeas rather than canned chickpeas for the best texture.
  • For a gluten-free version, use chickpea flour instead of all-purpose flour.
  • Falafel can be baked at 400°F (200°C) for 25 to 30 minutes, flipping halfway through.
  • Store cooked falafel in the refrigerator for up to 4 days.
  • Serve with tahini sauce, hummus, or fresh salad for a complete meal.

Nutrition

Find it online: https://thefamilycooking.com/falafel-2/