Description
This Crispy Falafel Recipe yields perfectly golden brown and crispy falafel that’s flavorful and delicious. Serve it in pita bread with hummus and tahini sauce, or as part of a mezze platter with other Middle Eastern dips and salads.
Ingredients
Units
Scale
- 1 pound dry, uncooked chickpeas
- 1 tablespoon salt
- 3/4 cup parsley
- 1/2 cup cilantro
- 1 large onion, roughly chopped
- 1 clove garlic
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoon black pepper
- 1 teaspoon baking powder
- Neutral oil, for frying
- Tahini sauce, for serving
Instructions
- Soak Chickpeas: Cover the chickpeas with water in a medium bowl. Set aside at room temperature to soak for at least 12 or up to 24 hours.
- Process Chickpeas: Drain the chickpeas. Rinse and dry them as thoroughly as possible. Place the chickpeas and salt in the bowl of a food processor. Pulse to fine, pebble-sized pieces. Add the parsley, cilantro, onion, garlic, cumin, coriander, and black pepper. Blend until the mixture turns into a thick paste, scraping down the sides as needed.
- Chill Batter: Remove the blade from the bowl, then cover the bowl of the food processor and refrigerate for 1 hour.
- Add Baking Powder: Remove the falafel batter from the fridge. Sprinkle the baking powder over the top, then gently fold it throughout.
- Shape Falafel: Line a baking sheet with parchment paper and another baking sheet with a double layer of paper towels. Set aside. Using a medium spring-loaded cookie scoop (or your hands), scoop, firmly pack, and roll about 1 ½ tablespoons of batter into a round ball and add it to the parchment-lined baking sheet. Repeat with the remaining batter.
- Fry Falafel: Heat 1 inch of oil in a large, high-sided frying pan over medium heat. When a small piece of batter dropped into the oil begins to sizzle, carefully add 10 to 12 of the balls, being careful not to crowd the pan. Fry until golden-brown and crispy, 3 to 3 ½ minutes per side. Using a slotted spoon, transfer the cooked falafel to the paper-towel-lined baking sheet. Repeat with the remaining uncooked falafel.
- Serve: Transfer the falafel to a serving platter alongside the tahini sauce for dipping. Serve warm.
Notes
- Soaking Chickpeas: Soaking the chickpeas is essential for this recipe, as it helps them soften and blend into a smooth paste.
- Drying Chickpeas: Make sure the chickpeas are thoroughly dried after soaking to prevent the falafel from becoming too wet.
- Chilling Batter: Chilling the batter helps it firm up, making it easier to shape into balls.
- Frying: Use a neutral oil with a high smoke point for frying, such as canola oil or vegetable oil.
- Baking: You can also bake the falafel. Place the falafel balls on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F for 20-25 minutes, flipping halfway through.
- Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge. To reheat, place in the microwave for 30 seconds.
- Freezing: You can freeze the cooked falafel for up to 3 months. Place the cooled falafel on a baking sheet in the freezer until they are completely frozen. Then transfer them to freezer bags or an airtight container. To reheat the frozen falafel, bake in a 350°F oven for 5 minutes, or until warmed through and crispy. You can also freeze the falafel mixture as a whole. Transfer it to a freezer-safe bag or container. When ready to cook, allow the mixture to thaw in the fridge, then form into patties and follow the frying or baking instructions.
Nutrition
- Serving Size: 1 falafel ball
- Calories: 150kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
