Falafel
Falafel are crispy, golden chickpea fritters with a fluffy, herb-flecked interior, a beloved Middle Eastern street food. Fragrant with cumin, garlic, and fresh herbs, they are satisfying and entirely plant-based. Serve them in pita with tahini, or over a salad bowl with all the fixings.
- ⏱ 40 min
- 📊 medium
- 🍽 Family
Ingredients
- 1.5 cups dried chickpeas, soaked overnight
- 1/2 onion, quartered
- 4 cloves garlic
- 1 cup fresh parsley
- 1.5 tsp cumin
- 1/2 tsp baking soda
- for frying oil
Instructions
- Drain the soaked chickpeas well; do not cook them.
- Blend the chickpeas, onion, garlic, parsley, cumin, baking soda, salt, and pepper into a coarse, crumbly mixture.
- Chill the mixture for 30 minutes.
- Form into small balls or patties.
- Fry in hot oil at 175C (350F) for 3 to 4 minutes until deep golden and crisp.
- Drain on paper towels and serve in pita with tahini.
💡 Chef's tip
Chill the blended mixture for 30 minutes before frying so it firms up and the falafel hold their shape in the oil.
Using soaked dried chickpeas rather than canned is the essential trick, since canned chickpeas are too wet and make the mixture fall apart; the firm dried beans give that light, crumbly interior.
Nutrition (per serving)
- Calories: 320 kcal
- Protein: 12 g
- Carbs: 34 g
- Fat: 16 g
