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Most Delicious Falafel (Fried or Baked)
Soaked chickpeas blitzed with parsley, coriander and green chilli, shaped and cooked until crisp outside and soft within. Fried or baked, for wraps, pitas or salads.
Serves 4Prep 45 minCook 10 minVegan
Containsno known allergens identified
Inspired by a recipe from Downshiftology ↗
Protein 16%Carbs 47%Fat 37%
About 338 kcal a serve — 14 g protein, 41 g carbs, 14 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Soak the chickpeas
OvernightSoak your dried chickpeas overnight or for at least 8 to 12 hours. The chickpeas will triple in size, so cover them with plenty of water. Then drain and rinse them well.
In the bowlSoak →
8-12 hours
Pulse everything together
Coarse sandAdd the drained chickpeas, onion, parsley, coriander, green chile pepper, garlic and the cumin, salt, cardamom and black pepper to a food processor. Pulse but do not blend completely — the final mixture should resemble coarse sand.
In the blenderPulse all →
Chill the falafel
ChillTransfer the mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover with a lid and refrigerate for 30 minutes to one hour.
In the bowlMix & chill →
30-60 min
Shape the falafel
ShapeUse your hands, an ice cream scoop or falafel scoop to form the mixture into balls or patties. If the mixture is too wet, add another tablespoon of chickpea flour; if it's too dry and crumbly, add a teaspoon or two of water.
Heat the oil
175°CAdd about 3 inches of oil to a pot on medium heat and bring it to 175°C (350°F).
In the potHeat oil →
Fry the falafel
GoldenGently drop 6 to 8 balls into the oil at a time and cook for 1 to 2 minutes, or until golden on the outside. Watch the colour so they don't overcook.
Drain and serve
Serve warmUse a skimmer to remove the falafel to a paper towel-lined plate. Serve immediately while warm and crispy, delicious with tahini sauce, in pita or over a green salad.
Cook's noteOnly use dried, soaked chickpeas — never canned, or the falafel will turn out mushy and fall apart; pulse to a fine, coarse-sand texture so they hold together.
Estimated per serve
338 kcal · 14 g protein · 41 g carbs · 14 g fatestimates, within ~10%
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