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Falafel (Dakroub)

Falafel (Dakroub recipe image
These traditional Middle Eastern falafel balls are made from soaked fava beans, blended with fresh parsley, garlic, onion, and warm spices like cumin and coriander. The result is a crispy exterior with a fluffy, aromatic interior that is perfect for sandwiches, wraps, or meze platters. This vegan and vegetarian-friendly dish offers a satisfying crunch and deep, savory flavor profile. Ideal for casual weeknight dinners, lunchboxes, or entertaining guests, these falafel are a timeless crowd-pleaser. Simple to prepare with pantry staples, they deliver authentic taste and texture in every bite.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 444.0
Dietary: Gluten-free, Vegan, Vegetarian
Description
These traditional Middle Eastern falafel balls are made from soaked fava beans, blended with fresh parsley, garlic, onion, and warm spices like cumin and coriander. The result is a crispy exterior with a fluffy, aromatic interior that is perfect for sandwiches, wraps, or meze platters. This vegan and vegetarian-friendly dish offers a satisfying crunch and deep, savory flavor profile. Ideal for casual weeknight dinners, lunchboxes, or entertaining guests, these falafel are a timeless crowd-pleaser. Simple to prepare with pantry staples, they deliver authentic taste and texture in every bite.
Ingredients
  • 1 pound Dry ful (fava beans)
  • 1 small Onion
  • 1 bn Chopped parsley
  • 2 Cloves Of garlic, crushed
  • 1 teaspoon Ground coriander
  • 1/4 teaspoon Hot red pepper (optional)
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Cumin
Directions
  1. 1
    Soak the dry fava beans in cold water for 24 to 48 hours, changing the water daily until they soften but do not sprout.
  2. 2
    Drain the beans and peel off the skins if desired for a smoother texture, though this is optional.
  3. 3
    Place the peeled beans, onion, parsley, garlic, cumin, coriander, hot pepper, and baking soda into a food processor or meat grinder.
  4. 4
    Pulse or grind the mixture until it reaches a coarse, paste-like consistency. Do not over-process into a smooth puree.
  5. 5
    Transfer the mixture to a bowl and mix thoroughly by hand to ensure even distribution of spices.
  6. 6
    Refrigerate the mixture for at least 30 minutes to firm up, making it easier to shape.
  7. 7
    Form the mixture into small balls or patties, about 1 to 2 inches in diameter.
  8. 8
    Heat oil in a deep fryer or large pot to 350&# 194;°F (175ðC).
  9. 9
    Fry the falafel in batches until golden brown and crispy on all sides, about 3 to 4 minutes.
  10. 10
    Remove with a slotted spoon and drain on paper towels. Serve hot.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 444.0kcal
% Daily Value *
Total Fat 4.5g7%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 708.9mg30%
Total Carbohydrate 89.8g30%
Dietary Fiber 9.0g36%
Sugars 1.7g
Protein 14.0g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: falafel, dakroub, fava beans, ful, vegan, vegetarian, middle eastern, chickpeas, fried, crispy, herbs, spices, cumin, coriander, parsley, garlic, onion, street food, healthy, protein
Read it online: https://www.chefs-mate.com/recipe/falafel-dakroub/