Crispy Falafel

Name: Crispy Falafel
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup, soaked overnight dried chickpeas; 1/2, chopped white onion; 1/2 cup, chopped fresh parsley; 1/4 cup, chopped fresh cilantro; 3 garlic cloves; 2 tablespoons all-purpose flour; 1/2 teaspoon baking soda; 1 teaspoon cumin; 1 teaspoon coriander; 1 teaspoon salt; 3 cups, for frying vegetable oil

Golden-brown, herbaceous chickpea patties with a perfectly crispy exterior and tender interior, a street food classic.

Levantine⏱ 30 min⚠ Contains 2 allergen(s)

✨ High in fiber✨ Good source of iron✨ High in sodium

Ingredients

Dried chickpeas1 cup, soaked overnight
White onion1/2, chopped
Fresh parsley1/2 cup, chopped
Fresh cilantro1/4 cup, chopped
Garlic cloves3
All-purpose flour2 tablespoons
Baking soda1/2 teaspoon
Cumin1 teaspoon
Coriander1 teaspoon
Salt1 teaspoon
Vegetable oil3 cups, for frying

Nutrition (per serving, makes 4)

Calories423 kcal

Protein9.6 g

Carbs33.3 g

Fat29.3 g

Fiber8.5 g

Sugar5.6 g

Sodium768.2 mg

Vitamin C7.4 mg

Iron3.6 mg

Calcium48.4 mg

Potassium472.8 mg

Estimated values.

Steps

1Drain the soaked chickpeas thoroughly. In a food processor, combine chickpeas, onion, parsley, cilantro, and garlic; pulse until finely chopped but not pureed.
2Transfer the mixture to a bowl, then stir in the flour, baking soda, cumin, coriander, and salt until well combined.
3Form the mixture into small, flat patties or balls using a falafel scoop or your hands.
4Heat the vegetable oil in a deep pot or fryer to 350°F (175°C).
5Carefully drop the falafel into the hot oil and fry for 3-5 minutes, turning occasionally, until golden brown and cooked through.
6Remove the falafel with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
7Serve the crispy falafel hot, often with tahini sauce and fresh vegetables.