Dozen Falafel Recipe
Make Dozen Falafel Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Ingredients
Fresh Ingredients
For Frying
Method
Preparation
- 1
Soak the Chickpeas
Place the dried chickpeas in a large bowl and cover them with water. Let them soak overnight or for at least 8 hours until they are rehydrated.
- 2
Prepare the Mixture
After soaking, drain and rinse the chickpeas. In a food processor, combine the drained chickpeas, garlic cloves, red onion, parsley, cilantro, lemon juice, cumin, coriander, salt, and black pepper. Pulse until the mixture is coarse but well combined.
- 3
Add Dry Ingredients
Transfer the mixture to a large bowl and add the all-purpose flour and baking powder. Mix well until the flour is fully incorporated. If the mixture feels too wet, add a little more flour.
- 4
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This helps the flavors meld and makes the mixture easier to shape.
Cooking
- 5
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium heat until it reaches about 350°F (175°C). You can test the oil by dropping a small piece of the mixture in; it should sizzle immediately.
- 6
Shape the Falafel
Using your hands or a falafel scoop, form the chilled mixture into small balls or patties, about the size of a golf ball.
- 7
Fry the Falafel
Carefully place the falafel balls into the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until they are golden brown and crispy. Remove them with a slotted spoon and place on paper towels to drain excess oil.
- 8
Serve
Serve the falafel hot with pita bread, tahini sauce, or your favorite dipping sauce.
