Falafel Recipe
Crispy fried balls made from ground chickpeas and spices.
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Ingredients
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Main Ingredients
For Frying
Method
Preparation
Soak the Chickpeas
Place the dried chickpeas in a large bowl and cover them with water. Let them soak overnight or for at least 8 hours until they are soft.
Drain and Rinse
After soaking, drain the chickpeas and rinse them under cold water.
Combine Ingredients
In a food processor, combine the drained chickpeas, chopped onion, minced garlic, chopped parsley, ground cumin, ground coriander, baking powder, salt, and black pepper. Pulse until the mixture is coarsely blended but not pureed.
Add Water
Slowly add water to the mixture until it reaches a dough-like consistency. You may not need the full cup of water.
Cooking
Heat Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of the falafel mixture into it; if it sizzles, the oil is ready.
Form Falafel Balls
Using your hands or a small cookie scoop, form the falafel mixture into small balls or patties, about 1-2 inches in diameter.
Fry the Falafel
Carefully drop the falafel balls into the hot oil, frying them in batches to avoid overcrowding. Fry for about 3-4 minutes on each side, or until golden brown and crispy.
Drain on Paper Towel
Once cooked, remove the falafel from the oil and place them on a plate lined with paper towels to drain excess oil.
