Falafel
Ingredients
Fresh parsley, chopped1 tbsp
Raw sesame seeds (optional)1 tsp
Nutrition Information
-
280 kcal
Calories
-
10 g
Protein
-
30 g
Carbohydrates
-
14 g
Fat
-
8 g
Fiber
-
600 mg
Sodium
Instructions
Place the chickpeas in a large bowl and cover them with cold water. Let them soak overnight or for at least 18 hours, until they double in size and become somewhat tender.
Drain the chickpeas and place them in a food processor. Add the onion, garlic, parsley, coriander, salt, cumin, and white pepper. Blend until you get a coarse paste.
Add the baking powder and mix until the mixture is well combined. It should be cohesive enough to press together without sticking to your hands. If necessary, add more flour to reach this consistency.
Using a spoon or a falafel mold, shape the mixture into balls or slightly flattened discs.
Heat oil in a deep pot or frying pan over medium-high heat to 180°C (350°F). Carefully lower the falafel balls into the hot oil and fry in batches so as not to crowd the pan.
Fry the falafel for a few minutes on each side or until golden brown. Remove the falafel from the oil and let them drain on paper towels.
Serve the hot falafel by themselves, or inside pita bread with tomatoes, lettuce, cucumber, and tahini sauce.
Tips and Substitutions
- Add fresh cilantro to the mixture along with parsley for a brighter, more herbaceous flavor.
- For a kick, add cayenne pepper or chili flakes to the chickpea mixture.
- Use gluten-free flour instead of regular flour to keep the falafel gluten-free.
