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Description
Enjoy a taste of the Mediterranean with this easy falafel recipe. Perfect for a quick meal, these falafels can be fried or baked to suit your preference.
Ingredients
Scale
- 1 cup dried chickpeas (soaked overnight (don't use canned chickpeas))
- ½ cup roughly chopped onion
- 1 cup roughly chopped parsley (about a one large bunch)
- 1 cup roughly chopped cilantro (about a one large bunch)
- 1 small green chile pepper (serrano or jalapeno pepper)
- 3 garlic cloves
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon cardamom
- ¼ teaspoon black pepper
- 2 tablespoons chickpea flour (or other flour)
- ½ teaspoon baking soda
- oil for frying
Instructions
- Begin by soaking the dried chickpeas for a minimum of 8 to 12 hours, ensuring they are covered with ample water as they will expand significantly. After soaking, drain and rinse them thoroughly.
- In a food processor, combine the chickpeas, onion, parsley, cilantro, garlic, green pepper, and spices. It’s advisable to chop the onion, herbs, and pepper roughly before adding them for optimal texture. Pulse the mixture until it resembles coarse sand, but do not blend it completely.
- Transfer the falafel mixture to a bowl, then incorporate the chickpea flour and baking soda. Mix well, cover the bowl, and refrigerate for 30 minutes to 1 hour.
- Shape the falafel by using your hands or a scoop to form balls or patties. If the mixture feels too wet, add an extra tablespoon of chickpea flour. Conversely, if it’s too dry, incorporate a teaspoon or two of water or lemon juice.
- To cook the falafel, choose your preferred method. For deep frying, heat about 3 inches of oil in a pot over medium heat until it reaches 350°F (175°C). Fry the falafel in batches of 6 to 8 for 1 to 2 minutes, or until they turn golden brown.
- Check the color of the falafel using a skimmer to prevent overcooking, then transfer them to a plate lined with paper towels to absorb excess oil.
- Serve the falafel hot, enjoying their crispy exterior. They pair wonderfully with tahini sauce.
Notes
TECHNIQUE TIP: Refrigerate the mixture for 30-60 minutes to let flavors meld and make forming the falafel easier.
STORAGE: Store uncooked falafel in the fridge for up to 3 days or freeze for longer preservation.
SUBSTITUTION: If green chile peppers are unavailable, use cayenne pepper for heat.
- Prep Time: 45 minutes
- chilling: 1 hour 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 48 kcal
- Sugar: 2 g
- Sodium: 166 mg
- Fat: 1 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 3 g
