Step into the world of Middle Eastern cuisine and discover the delectable flavors of falafel—a timeless culinary masterpiece that has captured the hearts and palates of food enthusiasts around the globe.
My recipe begins with dried chickpeas, soaked overnight to achieve the perfect texture and consistency. They are blended with a medley of fresh herbs, garlic, and spices, infusing each bite with a burst of aromatic flavors.
Traditionally, falafel is deep-fried until it attains a golden-brown crisp exterior, while the inside remains tender and moist. Serve it in warm pita bread, accompanied by a zesty tahini sauce and a medley of fresh vegetables, and you'll experience an explosion of flavors and textures.
Ingredients
Servings 8 servings
- 2 cups dried chickpeas soaked overnight in 4 to 6 cups of water
- 1 teaspoon baking powder
- 1 small yellow onion roughly chopped
- 1 cup fresh parsley
- ½ cup fresh cilantro
- ¼ cup fresh dill
- 6 cloves garlic peeled
- 2 tablespoons sesame seeds
- 2 teaspoons salt
- 2 teaspoon cumin
- 2 teaspoon coriander
- ½ teaspoon black pepper
- ½ teaspoon red chili flakes or aleppo chili flakes
- Vegetable oil for frying
Nutritional Facts
Nutrition Facts
Classic Falafel
Amount per Serving
Calories
210
% Daily Value*
Fat
4
g
6
%
Saturated Fat
0.5
g
3
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
1
g
Sodium
656
mg
29
%
Potassium
553
mg
16
%
Carbohydrates
34
g
11
%
Fiber
10
g
42
%
Sugar
6
g
7
%
Protein
11
g
22
%
Vitamin A
891
IU
18
%
Vitamin C
15
mg
18
%
Calcium
132
mg
13
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- At least 12 hours before, soak your chickpeas in water in a large bowl. Make sure the water covers the chickpeas by at least 2 to 3 inches, they will expand! After the chickpeas have soaked, drain and pat dry.
- Add the soaked chickpeas, baking powder, onion, parsley, cilantro, dill, garlic cloves, sesame seeds, salt, cumin, coriander, black pepper, and chili flakes into the bowl of a food processor. Pulse for 30 seconds at a time until well combined but not smooth. The chickpeas should be broken down but not pureed.
- Transfer the mixture to a bowl and cover. Let rest in the fridge for at least one hour.
- Heat oil to 375°F in a tall-sided skillet, at least 2-inches deep. Line a large baking tray with a paper towel. Set aside.
- Scoop the falafel mixture into tablespoon sized balls, and carefully drop into the hot oil. Fry for 3 to 4 minutes, flipping halfway through, until crisp and brown. Avoid crowding the pan by frying the falafel in batches. Transfer the cooked falafel to the towel lined tray.
Video
Notes
Serve with a salad, pita bread, and tahini if desired.
