Felafel 2

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Servings: 60 Difficulty: Advanced
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Crispy, aromatic chickpea fritters with a herbaceous and spicy bite
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Felafel 2

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 60 Calories: 29.0

Description

These classic falafel balls are a staple of Middle Eastern cuisine, offering a delightful contrast between a crispy, golden-brown exterior and a tender, fluffy interior. Made from soaked chickpeas, fresh parsley, and a blend of warming spices like cumin and coriander, they deliver a robust, savory flavor profile. The addition of garlic and a hint of cayenne provides a pleasant kick that balances the earthy legumes. Perfect for stuffing into warm pita bread with tahini sauce, serving as a salad topper, or enjoying as a hearty vegan appetizer. This recipe ensures a moist texture without the need for binders, relying on the natural starches of the chickpeas. It is an excellent choice for potlucks, weeknight dinners, or meal prep, offering a satisfying plant-based protein option that is both economical and delicious. Serve hot for the best texture and flavor experience.

Ingredients

Directions

  1. Soak the washed chickpeas in 10 cups of hot water mixed with the baking soda overnight, or for at least 12 hours, to ensure they are soft enough for grinding.
  2. Drain the chickpeas thoroughly and rinse them under cold water to remove the baking soda residue.
  3. Place the drained chickpeas in a food processor or blender and grind until the mixture forms a coarse, fine paste. Be careful not to over-process into a smooth puree.
  4. Transfer the chickpea mixture to a large bowl and add the crushed coriander seeds, garlic cloves, finely chopped parsley, ground cumin, cayenne pepper, salt, black pepper, and flour.
  5. Mix the ingredients thoroughly by hand or with a spoon until evenly combined. If the mixture feels too dry to hold together, add a few drops of water at a time until it reaches a moldable consistency.
  6. Take small portions of the mixture and roll them into balls approximately 1 1/4 inches (3 cm) in diameter.
  7. Place the formed falafel balls on a waxed paper or a greased baking sheet to rest for 15-20 minutes, which helps them hold their shape during frying.
  8. Heat oil in a deep fryer or a heavy-bottomed pot to 350&# 194;°F (175ðC).
  9. Carefully lower a few falafel balls into the hot oil, ensuring you do not overcrowd the pot.
  10. Fry the falafel for 2-3 minutes, turning occasionally, until they are golden brown and crispy on the outside.
  11. Remove the cooked falafel with a slotted spoon and drain on a paper towel-lined plate to absorb excess oil.
  12. Keep the falafel warm in a low oven while you fry the remaining batches.
  13. Serve hot with chopped coriander leaves, tahini sauce, or in pita bread with fresh vegetables.

Nutrition Facts

Servings 60

Amount Per Serving
Calories 29.0kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 651.7mg28%
Total Carbohydrate 5.4g2%
Dietary Fiber 1.1g5%
Sugars 0.5g
Protein 1.4g3%

* 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, falafel recipe, chickpeas, vegan, vegetarian, fritters, mideastern, garlic, parsley, cumin, coriander, frying, crispy, plant-based, appetizer, dinner, healthy, spicy, herbs, street food
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