Chile Falafel Recipe
Make Chile Falafel Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Falafel
For Serving
Method
Preparing the Falafel Mixture
- 1
Soak the Chickpeas
Place dried chickpeas in a large bowl and cover with water. Let them soak overnight or for at least 8 hours until they are doubled in size.
- 2
Blend Ingredients
Drain and rinse the soaked chickpeas. In a food processor, combine the chickpeas, fresh parsley, cilantro, green onion, garlic, cumin, coriander, chili powder, baking powder, salt, and pepper. Pulse until the mixture is finely chopped but not pureed.
- 3
Add Oil and Water
Add olive oil and water to the mixture in the food processor. Pulse again until well combined. The mixture should hold together when formed into a ball.
- 4
Chill the Mixture
Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes to firm up.
Frying the Falafel
- 5
Heat Oil
In a deep skillet or frying pan, heat oil over medium heat until hot (about 350°F or 175°C).
- 6
Shape Falafel
Using wet hands, form the falafel mixture into small balls or patties, about 1.5 inches in diameter.
- 7
Fry Falafel
Carefully drop the falafel balls into the hot oil, frying them in batches to avoid overcrowding. Fry for about 3-4 minutes on each side, or until golden brown.
- 8
Drain Falafel
Use a slotted spoon to remove the falafel from the oil and place them on a paper towel-lined plate to drain excess oil.
Serving Suggestions
- 9
Prepare Pita and Vegetables
Warm the pita bread in a dry skillet or oven. Slice fresh vegetables (lettuce, tomato, cucumber) to use as fillings.
- 10
Assemble the Dish
Place 2-3 falafel balls inside each pita pocket, top with fresh vegetables, and drizzle with tahini sauce.
- 11
Serve
Serve immediately while hot, and enjoy your delicious Chile Falafel!
