# Falafel

> This falafel recipe is packed with flavor, easy to make, and turns out great every time. The nutty chickpeas burst with the flavors of garlic, onion, and parsley.

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/falafel-recipe/

- Cuisine: Mediterranean
- Course: Snack
- Time: prep 15 min, cook 15 min, total 30 min
- Serves: 4

## Ingredients

- 1 cup dried chickpeas
- 1 cup onion(s) (chopped)
- 3 cloves garlic (crushed)
- 1 cup parsley, cilantro, and/or mint (chopped)
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp korean red pepper flakes (gochugaru)
- 1 tsp salt
- 1 tsp baking powder
- 3 tbsp flour
- 4 cups vegetable oil for frying

## Instructions

1. 24 hours prior - Rinse chickpeas and soak in water a large bowl. Make sure to put plenty of water as the chickpeas will triple in size.
2. Drain chickpeas and place all ingredients except flour in a food processor.
3. If your food processor is not large enough, you can mix everything in a bowl and process in batches
4. Process the mixture until minced but not pureed.
5. Add flour and pulse until combined.
6. Transfer mixture to a bowl, cover, and place in the refrigerator for at least 30 minutes.
7. Shape and press mixture into walnut-sized balls or patties.
8. Heat oil in a deep pan or cast iron skillet to between 350 ºF and 375 ºF.
9. Test fry one ball and if successful, fry 4-5 balls at a time for 3-4 minutes until golden brown.
10. Drain on a paper towel and serve with garnish and sauce.

## Notes

I like to use tomatoes, cucumber, and red onion as garnish, and tzatziki, hummus, or tahini for sauces.

## Nutrition per serving

- Calories: 433
- Carbohydrates: 42 g
- Protein: 12 g
- Fat: 25 g
- Saturated fat: 4 g
- Fiber: 8 g
- Sugar: 7 g
- Sodium: 727 mg