Ingredients
Scale
- 1 cup dried chickpeas soaked overnight
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp baking soda
- Salt and pepper to taste
- Oil for frying
Instructions
- Prepare the Chickpeas
Drain and rinse the soaked chickpeas thoroughly. This step is crucial to ensure the right texture for your falafel mixture. - Blend the Ingredients
In a food processor, combine the chickpeas, chopped onion, minced garlic, parsley, cilantro, cumin, coriander, baking soda, salt, and pepper. Blend until the mixture is coarsely ground. The consistency should be slightly chunky, not too smooth, to maintain the falafel’s signature texture. - Shape the Falafel
Form the mixture into small balls or patties, depending on your preference. Each piece should be roughly the size of a golf ball. - Heat the Oil
In a frying pan, heat oil over medium heat. The oil should be hot enough to sizzle a small piece of the mixture, ensuring a crispy exterior. - Fry the Falafel
Carefully place the falafel balls or patties into the hot oil. Fry until they are golden brown on both sides, about 4-5 minutes per side. Avoid overcrowding the pan, as this can lower the oil temperature and result in soggy falafel. - Drain and Serve
Once cooked, drain the falafel on paper towels to remove excess oil. Serve immediately with tahini sauce or in a pita with fresh veggies for a delicious and satisfying meal.
Nutrition
- Serving Size: one normal portion
- Calories: 220
- Fat: 8g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g