Middle Eastern Falafel
Ingredients
- • 250 g dried chickpeas
- • 30 g fresh parsley
- • 30 g fresh cilantro
- • 100 g onion, roughly chopped
- • 4 cloves garlic
- • 5 g ground cumin
- • 5 g ground coriander
- • 1 g cayenne pepper
- • 6 g salt
- • 1 sprinkle black pepper to taste
- • 30 g all-purpose flour
- • 5 g baking powder
- • 500 ml vegetable oil for frying
Instructions
- 1
Soak dried chickpeas in cold water for 24 hours, changing the water once. Drain and pat dry with paper towels.
- 2
In a food processor, combine chickpeas, parsley, cilantro, onion, and garlic. Pulse until mixture is coarsely ground but not pureed - it should have texture.
- 3
Transfer mixture to a bowl and add cumin, coriander, cayenne, salt, and black pepper. Mix well.
- 4
Add flour and baking powder, mixing until just combined. The mixture should hold together when squeezed.
- 5
Cover and refrigerate for at least 1 hour to help the mixture bind.
- 6
Heat oil in a deep pot to 180°C (350°F). Use a thermometer for accuracy.
- 7
Using wet hands or a falafel scoop, form mixture into balls about 1.5 inches in diameter.
- 8
Carefully drop falafel balls into hot oil, frying in batches of 5-6 to avoid overcrowding.
- 9
Fry for 3-4 minutes until deep golden brown and crispy on all sides.
- 10
Remove with a slotted spoon and drain on paper towels. Serve hot.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These crispy-outside, fluffy-inside falafel are worth the effort of soaking dried chickpeas overnight - the texture is incomparable to canned. Serve them warm in pita with tahini sauce, pickled vegetables, and fresh herbs for an authentic Middle Eastern experience that'll transport you straight to a bustling Tel Aviv market."
