Falafel (ve) Recipe
Chickpea dumpling, garlic, onion, cilantro, parsley, spices.
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Ingredients
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Main Ingredients
Spices
Other Ingredients
Method
Preparation
- 1
Soaking Chickpeas (if using dry)
If using dry chickpeas, soak them in water overnight. Rinse and drain before use.
- 2
Mixing Ingredients
- 3
Combine Ingredients
In a food processor, combine soaked or canned chickpeas, chopped garlic, onion, cilantro, parsley, cumin, coriander, salt, pepper, and baking powder. Blend until a coarse mixture forms.
- 4
Adjust Consistency
If the mixture is too wet, add flour a tablespoon at a time until it holds together. The mixture should be moldable but not overly sticky.
Frying
- 5
- 6
Form Falafel Balls
Using your hands or a scoop, form the chickpea mixture into small balls or patties.
- 7
Fry Falafel
Carefully drop the falafel balls into the hot oil. Fry in batches for about 4-5 minutes or until golden brown on all sides.
- 8
Drain Excess Oil
Once cooked, remove falafel from oil and let drain on paper towels.
Serving
- 9
Serve Hot
Serve the falafel hot with your choice of sauces, salads, or in pita bread.
