Large Falafel Recipe
40 Crispy chickpea fritters made with a blend of garlic, herbs and spices. Served with tahini and pita bread on the side.
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Ingredients
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Falafel Mixture
Frying
Serving
Method
Preparing the Falafel Mixture
- 1
Soak the Chickpeas
Place the dried chickpeas in a large bowl and cover them with water. Let them soak overnight for at least 8 hours. Drain and rinse before using.
- 2
Blend Ingredients
In a food processor, combine the soaked chickpeas, garlic cloves, parsley, cilantro, ground cumin, ground coriander, baking powder, salt, black pepper, and red pepper flakes. Pulse until a coarse mixture is formed, scraping down the sides as needed.
- 3
Add Water
Gradually add water to the mixture while pulsing until the mixture holds together but is still slightly grainy. You may not need the full cup of water.
- 4
Chill the Mixture
Transfer the falafel mixture to a bowl, cover it with plastic wrap, and refrigerate for at least 30 minutes to firm up.
Frying the Falafel
- 5
- 6
Shape the Falafel
Using your hands or a cookie scoop, form the chilled falafel mixture into balls or patties, about 1.5 inches in diameter.
- 7
Fry the Falafel
Carefully drop the formed falafel into the hot oil in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes or until golden brown and crispy on all sides.
- 8
Drain Excess Oil
Use a slotted spoon to remove the falafel from the oil and transfer them to a plate lined with paper towels to drain excess oil.
Serving the Falafel
- 9
Prepare the Plate
To serve, place the crispy falafel on a plate with tahini sauce drizzled on top or on the side. Serve with warm pita bread.