Description
A delicious and easy falafel recipe that comes together in about 30 minutes, perfect for a weeknight dinner.
Ingredients
Scale
- 225 g / 8 oz dried chickpeas, soaked
- 1 cup parsley leaves, roughly chopped
- 1 cup coriander or cilantro leaves, roughly chopped
- 6 scallions or shallots, finely chopped
- 2 cloves of garlic, minced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 1/2 tsp salt
- 1/2 tsp baking powder
- 4 tsp flour (plain or chickpea flour)
- 5 tbsp water
- 500 ml / about 2 cups vegetable oil for frying
- 4 tbsp tahini
- 2 tbsp lemon juice
- 4 tbsp water (for tahini sauce)
- 1/4 tsp salt (for tahini sauce)
- Pita bread or other flatbreads for serving
- Tabbouleh, hummus, optional
- Shredded lettuce, tomato slices, sliced red or white onion for topping
Instructions
- Soak the chickpeas in cold water for at least 12 hours.
- Blend the drained chickpeas with parsley, coriander, scallions, garlic, cumin, coriander, salt, baking powder, flour, and 5 tbsp water until smooth.
- Chill the mixture by shaping it into balls and refrigerating for 30 minutes.
- Heat the vegetable oil in a skillet to around 180-190°C (355°F).
- Fry the falafel in batches for about 4 minutes, flipping halfway until golden brown.
- Mix the tahini sauce by combining 4 tbsp tahini, 2 tbsp lemon juice, 4 tbsp water, and salt to taste.
- Serve the falafels in pita bread with toppings like tabbouleh, hummus, lettuce, tomato, and onion.
Notes
Feel free to customize with additional spices or herbs based on your preference.
- Prep Time: 12 hours
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2-3 falafel balls
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg