Servings: 10 falafel balls
Calories: 38kcal
Equipment
- food processor
- parchment paper
- deep saucepan
Ingredients
- 1 cups of cooked chickpeas
- 1 roughly chopped small onion
- 2 minced garlic cloves
- 1/2 teaspoon baking powder
- 1/2 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- 1 tablespoons all-purpose flour
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and pepper as per taste
- Olive oil for frying
Optional Additions
- 1/4 cup chopped fresh mint leaves
- Zest of 1/2 lemon
- 1/4 teaspoon cayenne pepper
Instructions
- In a food processor, pulse the chickpeas, onion, garlic, baking powder, parsley, cilantro, flour, cumin, coriander, salt and pepper until a coarse mixture forms.
- Transfer the mixture to a bowl and let it rest for 10 minutes.
- Optional: Add in any of the additional ingredients listed above.
- In a deep saucepan, heat olive oil over medium-high heat.
- While the oil is heating up, form the chickpea mixture into small balls, about 2 tablespoons each.
- Carefully place the falafel balls into the hot oil and fry until golden brown and crispy on all sides.
- Once done, transfer them to a paper towel-lined plate to drain excess oil.
- Serve hot with pita bread, hummus, tahini sauce, and your choice of toppings such as tomatoes, cucumbers, pickles, and onions.
Notes
• To ensure the falafel balls are cooked evenly, make sure they are all the same size.
• For a crispier texture, fry the falafel in batches and avoid overcrowding the pan.
• For a healthier option, you can bake the falafel balls in the oven instead of frying them.
• If the falafel dough is too dry, add a few tablespoons of water to it.
• To give the falafel an extra kick, add a pinch of cayenne pepper to the dough.
Nutrition
Calories: 38kcal
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