8 Pc. Falafel Recipe
8 pieces of deep fried ground chickpeas mixed with herbs and spices.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Soak the Chickpeas
Place the dried chickpeas in a bowl and cover them with water. Let them soak overnight for at least 8 hours or until they double in size.
- 2
Prepare the Falafel Mixture
After soaking, drain and rinse the chickpeas. In a food processor, combine the soaked chickpeas, chopped onion, minced garlic, parsley, cilantro, cumin, coriander, salt, black pepper, and baking powder. Pulse until the mixture is finely ground but not pureed. Scrape down the sides as needed.
- 3
Add Flour
Transfer the mixture to a bowl and sprinkle in the flour. Mix well until fully combined. If the mixture feels too wet, add a bit more flour.
- 4
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the mixture for about 30 minutes to help it firm up.
Cooking
- 5
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of the falafel mixture into it; if it sizzles and rises to the surface, it's ready.
- 6
Form the Falafel Balls
Using your hands or a small ice cream scoop, form the falafel mixture into balls or patties, about the size of a golf ball.
- 7
Fry the Falafel
Carefully drop the falafel balls into the hot oil, working in batches to avoid overcrowding. Fry for about 4-5 minutes or until they are golden brown on the outside, turning them occasionally for even cooking.
- 8
Drain and Serve
Using a slotted spoon, remove the fried falafel from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot with tahini sauce, pita bread, or your favorite dipping sauce.
