Small Falafel Recipe
20 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
Serving
Method
Prepare the Falafel Mixture
- 1
Soak the Chickpeas
In a large bowl, cover the dried chickpeas with water and let them soak overnight (or for at least 8 hours) until they are soft and doubled in size.
- 2
Blend Ingredients
Drain the soaked chickpeas and place them in a food processor. Add garlic, parsley, cilantro, cumin, coriander, salt, black pepper, baking powder, flour, and water. Pulse until you have a coarse paste, scraping down the sides as necessary.
- 3
Chill the Mixture
Transfer the falafel mixture to a bowl, cover it, and refrigerate for 30 minutes to firm up.
Fry the Falafel
- 4
- 5
Form the Falafel Balls
Using your hands or a small cookie scoop, form the chilled falafel mixture into small balls or patties, about the size of a golf ball.
- 6
Fry the Falafel
Carefully add the falafel balls to the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes or until golden brown and crispy. Use a slotted spoon to transfer the fried falafel to a paper towel-lined plate.
Serve
- 7
Prepare the Plate
On a serving platter, arrange the crispy falafel alongside tahini sauce and warm pita bread for dipping.
- 8
Enjoy
Serve immediately while hot, allowing everyone to enjoy their falafel with tahini and pita.