Middle Eastern Falafel Recipe
User Reviews
5.0
24 reviews
Excellent
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Prep Time
1 hr 20 mins
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Cook Time
20 mins
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Soaking/Refrigerator
8 hrs
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Total Time
9 hrs 28 mins
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Servings
20
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Calories
51 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Middle Eastern Falafel Recipe
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My classic vegetarian chickpea falafel recipe uses Middle Eastern spices and herbs. Bake or fry them and serve with creamy tahini or hummus!
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Ingredients
Falafel Mixture
- 1 1/4 cup dried chickpeas
- 1/3 cup red onion diced
- 2 cloves garlic minced
- 2 tbsp parsley finely chopped
- 2 tbsp cilantro finely chopped
- 1 tsp kosher salt
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne powder
- 1/4 tsp ground cardamom
- 1/2 tsp baking powder
- 1 1/2 tbsp flour
- 3 tbsp water
Frying
- 2 tsp sesame seeds
- 2 cups vegetable oil for frying
Instructions
- Place chickpeas in a large bowl and cover with 4 cups water. Cover and set aside to soak overnight (8 hours). They will double in size.
- Drain chickpeas and transfer to food processor (See Note 1) along with the red onion, garlic, parsley and cilantro. Pulse several times for about a minute until finely chopped, but not too grainy, or too mushy of a texture. It should just start to hold together.
- Remove mixture from processor and mix together in a bowl with the salt, spices, baking powder, flour and water. Cover and refrigerate for 1 hour.
Fry Method
- Heat oil to 350°F in a large sided skillet (cast iron) or heavy bottom medium saucepan.
- Wet your hands and scoop a tablespoon of the mixture into the palm of your hands to form a ball about the size of a walnut. You could also use a small ice cream scoop, spoon or falafel scooper if you prefer to keep them uniform in size (they will be flat and rounded).
- Place each falafel on a tray and sprinkle with the sesame seeds. Deep fry them in 2 batches, don't over crowd the oil, it will lower the heat. Fry for 4 minutes until browned and cooked through (See Note 2).
- Drain on paper towels and serve immediately with tahini sauce and or all Optional Condiments in a Pita.
Baked Method
- Add a 1/4 cup vegetable oil a baking sheet, spread to cover and preheat oven to 350°F.
- Wet your hands and scoop a tablespoon of the mixture into the palm of your hands to form a ball about the size of a walnut. You could also use a small ice cream scoop, spoon or falafel scooper if you prefer to keep them uniform in size (they will be flat and rounded).
- Place each falafel on a baking tray and sprinkle with the sesame seeds. I have found it better to flattened the balls slightly when baking or make the disk shape. Bake for 25 minutes, flipping after 12 minutes.
- Drain on paper towels and serve immediately with tahini sauce and or all Optional Condiments in a Pita.
Notes
- Using dried and soaked chickpeas in this recipe is a MUST. You want these soaked over night, but you do not cook them. Soak, drain and into the food processor. If canned chickpeas are used in this the interior will be mushy in texture and often times break apart when frying because they are cooked already.
- It's important that they really dry out on the inside, so make sure they have plenty of time in the oil. If they brown too quickly lower and keep oil at 350°F.
Nutrition Information
Show Details
Calories
51kcal
(3%)
Carbohydrates
9g
(3%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Sodium
72mg
(3%)
Potassium
115mg
(3%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
52IU
(1%)
Vitamin C
1mg
(1%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 51 kcal
% Daily Value*
| Calories | 51kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Sodium | 72mg | 3% |
| Potassium | 115mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 52IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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