Description
Make classic falafel patties from scratch using dried chickpeas.
Ingredients
Scale
- 1 cup dried chickpeas, soaked overnight
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 small onion, roughly chopped
- 3 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour (or chickpea flour for gluten-free)
- Vegetable oil for frying
Instructions
- Drain and rinse the soaked chickpeas. Do not cook them.
- Place the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, and pepper into a food processor.
- Pulse the mixture until it forms a coarse, crumbly dough. Do not over-process into a smooth paste.
- Transfer the mixture to a bowl and stir in the flour until just combined.
- Cover the bowl and chill the mixture for at least 30 minutes.
- Heat about 2 inches of oil in a deep skillet to 350°F (175°C).
- Shape the mixture into small patties or balls, about 1 inch thick.
- Carefully place the falafel into the hot oil, working in batches. Do not overcrowd the pan.
- Fry for 3 to 4 minutes per side, until golden brown and cooked through.
- Remove the falafel with a slotted spoon and drain on paper towels.
Notes
- For best results, use dried chickpeas, not canned.
- If the mixture is too wet to form patties, add one more tablespoon of flour.
- You can bake these at 400°F (200°C) for 20 minutes, flipping halfway, for a lower-fat option.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Main Dish
- Method: Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 patties
- Calories: 250
- Sugar: 1
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 7
- Protein: 9
- Cholesterol: 0
Keywords: falafel, chickpea patties, vegetarian, Middle Eastern food, fried snack