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.
Servings: 4
Calories: 320kcal
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
- 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.
- Drain chickpeas and place all ingredients except flour in a food processor.
- If your food processor is not large enough, you can mix everything in a bowl and process in batches
- Process the mixture until minced but not pureed.
- Add flour and pulse until combined.
- Transfer mixture to a bowl, cover, and place in the refrigerator for at least 30 minutes.
- Shape and press mixture into walnut-sized balls or patties.
- Heat oil in a deep pan or cast iron skillet to between 350 ºF and 375 ºF.
- Test fry one ball and if successful, fry 4-5 balls at a time for 3-4 minutes until golden brown.
- 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
Calories: 320kcal
