This Falafel Recipe makes the best, crispy balls of chickpeas with spices, garlic, onion and parsley. Serve them with tahini sauce for a delicious meal!
Rinse chickpeas and place them in a large bowl. Add enough water to cover the beans with 3 inches above them. The chickpeas with triple in size so you want to give them plenty of water. Let soak overnight (about 12 hours).
2 cups chickpeas
Drain and rinse chickpeas.
Place them in a food processor and add parsley, roughly chopped onion, garlic, spices but not the baking powder.
1 cup parsley, 1 small yellow onion, 3 garlic cloves, 2 teaspoons coriander, 1 tablespoon ground cumin, 2 teaspoons dried dill, ½ teaspoon salt, ¼ teaspoon black pepper
Process until the mixture comes together. Do not overprocess. You don't want a paste.
Place mixture in the same bowl you soaked chickpeas (for ease of clean up) and cover with plastic wrap. Chill in the fridge for 30 minutes.
Pour enough oil into a saucepan to come up to 3 inches on the sides. Heat up until it reaches 3750 degrees F.
oil
Add baking powder to falafel mixture and stir in.
1 teaspoon baking powder
Shape the mixture into balls (scoop about 2 tablespoons of the dough).
Fry them in batches to not overcrowd the pot. Fry until brown and crispy.
Place falafel on a plate with a paper towel to drain the excess oil.
Repeat with the remaining dough.
In a food processor, combine tahini, lemon juice, water, garlic and salt. Process for 15 seconds. Add more water if needed. The sauce should be thick.
½ cup tahini, 3 tablespoons lemon juice, 5 tablespoons water, 1 teaspoon minced garlic, ½ teaspoon salt
Serve falafel with sauce.
Notes
Traditional falafel has cilantro. You can add ¼ cup to ½ cup along with parsley.
This recipe makes about 20 falafel balls.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.