Falafels (vg) Recipe

Name: Zinqué - San Diegos Falafels (VG) Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cup Chickpeas; 1 medium Onion; 3 cloves Garlic cloves; 1 cup Fresh parsley; 1 cup Fresh cilantro; 1 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Salt; 0.5 tsp Black pepper; 1 tsp Baking powder; 3 tbs Flour; 2 cups Vegetable oil

Inspired by Zinqué - San Diego

Time1h

Serves4

Tahini, herbs

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with Falafels (VG)

Selected to pour

Escape To Italy - Wine Dinner

6 course tasting menu each paired with a wine from the same region.

rich · savory · creamy

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Falafel Ingredients

1 cup Chickpeas

1 medium Onion

3 cloves Garlic cloves

1 cup Fresh parsley

1 cup Fresh cilantro

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp Baking powder

3 tbs Flour

2 cups Tuscany sunflower oil

Method

Falafel Preparation

Soak the Chickpeas

Soak the chickpeas in water overnight. Drain and rinse before using.

Blend Ingredients

In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, pepper, and baking powder. Pulse until a coarse mixture forms, scraping down the sides as needed.

Add Flour

Gradually add flour to the mixture until it holds together but is not overly sticky. You may need to adjust the amount of flour.

Form the Falafels

Using your hands, form the mixture into balls or patties, about 1-2 inches in diameter.

Heat the Oil

In a deep pan, heat the vegetable oil over medium heat until hot.

Fry the Falafels

Carefully drop the falafel balls into the hot oil, frying in batches until golden brown and crispy, about 3-4 minutes per side.

Drain and Serve

Remove the falafels from the oil and drain on paper towels. Serve warm with tahini sauce and herbs.