Description
A delicious falafel recipe that comes together in about 30 minutes, perfect for busy weeknight dinners.
Ingredients
Scale
- 2 cups Chickpeas (dried, soaked overnight)
- ¼ cup Cilantro (finely chopped)
- ¼ cup Parsley (finely chopped)
- 2 Garlic Cloves (minced)
- 1 tsp Coriander (ground)
- 1 tsp Cumin (ground)
- 1 tbsp Lemon Juice
- ½ tsp Salt
- 1 tbsp Olive Oil
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- 1 tbsp Vinegar (apple cider recommended)
- 1½ tbsp Tahini
- 1 Hot Chili Pepper (optional)
- ½ Onion (finely chopped)
- Vegetable Oil for Deep Frying
Instructions
- Soak the chickpeas in water overnight.
- Drain the chickpeas and place in a food processor with cilantro, parsley, garlic, spices, and remaining ingredients.
- Blend until combined, resembling coarse wet sand.
- Shape the mixture into small balls or patties.
- Heat vegetable oil in a deep pan over medium heat and fry the falafels until golden brown, about 3-4 minutes per side.
- Transfer cooked falafels to a plate lined with paper towels to drain.
- Serve hot with tahini sauce or yogurt.
Notes
Feel free to customize with leftover vegetables or spices. Falafels can be stored in the fridge for 3-4 days or frozen for 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg