Description
A quick, satisfying falafel recipe that’s crisp on the outside and tender inside, perfect for weeknight dinners.
Ingredients
Scale
- 1 cup dried chickpeas, soaked overnight
- 1/2 cup roughly chopped onion
- 1 cup roughly chopped parsley
- 1 cup roughly chopped cilantro (optional)
- 1 small green chile pepper, serrano or jalapeno
- 3 garlic cloves, peeled
- 1 teaspoon ground cumin
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon ground cardamom (optional)
- 1/4 teaspoon black pepper
- 2 tablespoons chickpea flour
- 1/2 teaspoon baking soda
- Oil for frying
Instructions
- Soak the dried chickpeas overnight or for at least 8 to 12 hours, then drain and rinse them well.
- Pulse the chickpeas, onion, parsley, cilantro, garlic, and green pepper in a food processor until the mixture resembles coarse sand.
- Transfer to a bowl and mix in cumin, salt, cardamom, black pepper, chickpea flour, and baking soda; chill for 30 minutes to 1 hour.
- Shape the mixture into balls or small patties about 1 1/4 inches wide.
- Heat oil to 350°F in a heavy skillet and cook the falafel in batches for 1 to 2 minutes per side until golden brown.
- Remove with a skimmer to a paper towel-lined plate and serve immediately with your choice of sauce.
Notes
Store cooked falafel in an airtight container for 3 to 4 days. They can also be frozen for up to 3 months.
- Prep Time: 60 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 3 falafel balls
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 0mg