Description

These crispy, golden-brown falafel balls are packed with aromatic herbs and spices, boasting a fluffy and tender interior. Perfect as a snack or served with a tangy tahini dipping sauce for an authentic Middle Eastern experience.

Ingredients

Units Scale

1 cup dried chickpeas (soaked overnight)
1/2 large onion, roughly chopped
2 cloves garlic
1/2 cup fresh parsley leaves
1/2 cup fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons all-purpose flour (or chickpea flour for gluten-free)
Oil for frying

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Instructions

Drain soaked chickpeas and rinse well.
In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper. Pulse until a coarse, grainy mixture forms but not a paste.
Add baking powder and flour, pulse again until combined. The mixture should hold together when formed into a ball.
Form the mixture into small balls or patties about 1.5 inches in diameter.
Heat oil in a deep skillet over medium-high heat.
Fry falafel balls in batches until golden and crispy, about 3-4 minutes per side.
Drain on paper towels.
Serve warm, garnished with fresh parsley and lemon wedges, alongside tahini sauce or your favorite dip.

Notes

Soaking chickpeas overnight is essential for the right texture.
Do not over-process the mixture; it should be coarse to keep the falafel fluffy.
Use chickpea flour to make the recipe gluten-free.
Serve with tahini sauce, yogurt sauce, or hummus for added flavor.

Nutrition

Serving Size: 3 falafel balls
Calories: 170
Sugar: 1g
Sodium: 300mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg