Description
Crunchy Mediterranean magic happens when golden crispy homemade falafel meets authentic spices and herbs. Packed with protein and flavor, these chickpea fritters invite culinary adventure for passionate cooks who savor global street food delights.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups (355 ml) dried chickpeas (soaked overnight)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/2 cup (120 ml) fresh parsley, chopped
- 1/2 cup (120 ml) fresh cilantro, chopped
Spices and Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- 1 tablespoon lemon juice
Binding and Frying Ingredients:
- 2 tablespoons flour (or chickpea flour for gluten-free)
- Oil for frying (vegetable, sunflower, or avocado oil)
Instructions
- Prepare chickpeas by thoroughly rinsing dried legumes and submerging them in cold water overnight, ensuring complete hydration without cooking.
- Create a textured mixture by pulsing soaked chickpeas with aromatic herbs, spices, and vegetables in a food processor until a coarse, granular consistency develops.
- Incorporate binding agents like flour and baking powder into the mixture, allowing the blend to rest and consolidate flavors in the refrigerator for half an hour.
- Craft uniform spherical portions using hands or a cookie scoop, maintaining consistent size for even cooking and optimal texture.
- Heat vegetable oil to precise temperature range of 350-375°F, carefully lowering falafel into the oil and frying until exterior achieves a deep golden-brown crispy shell, approximately 3-4 minutes per side.
- Alternative cooking techniques include baking at 375°F for 25-30 minutes with midway rotation or air-frying at identical temperature for 12-15 minutes, providing healthier preparation options.
- Present falafel alongside complementary Mediterranean accompaniments like warm pita bread, creamy hummus, tangy tzatziki, or refreshing garden salad for a complete culinary experience.
Notes
- Ensure chickpeas are completely dry after soaking to prevent soggy falafel that falls apart during frying.
- Use fresh herbs for maximum flavor and vibrant green color in the mixture.
- Add extra binding ingredients like breadcrumbs or ground flaxseed if the mixture seems too crumbly.
- Chill the mixture before shaping helps maintain the falafel’s structure and prevents them from falling apart during cooking.
- Pat falafel balls completely dry before frying to achieve maximum crispiness and prevent oil splattering.
- For gluten-free version, replace wheat flour with chickpea flour or almond flour.
- Test oil temperature with a small piece of mixture to ensure perfect golden-brown exterior without burning.
- Store uncooked falafel mixture in the refrigerator for up to 2 days before cooking for convenient meal prep.
- Prep Time: 8 hours 30 minutes
- Cook Time: 7 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4
- Calories: 180
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg