Crispy Homemade Falafel
Ingredients
The falafel mixture
-
1¾
cup
dried chickpeas
-
1
cup
parsley, mint, or cilantro
-
3
pieces
scallions
-
2
cloves
garlic
-
2
teaspoons
ground cumin
-
1
teaspoon
ground coriander
-
1
teaspoon
sea salt
-
½
teaspoon
black pepper
-
½
teaspoon
baking soda
-
1
tablespoon
lemon juice
-
a few
tablespoons
water
The frying oil
-
2–3
inches
canola, grapeseed, or peanut oil
Instructions
- Soak the chickpeas in water for 24 hours and then rinse them.
- Process the soaked chickpeas in a food processor until they resemble coarse crumbs, then transfer to a bowl.
- Add herbs, scallions, garlic, cumin, coriander, salt, pepper, baking soda, and lemon juice to the food processor and blend until smooth.
- Combine the ground chickpeas with the herb mixture in the food processor and blend until light green and cohesive, adding water as needed.
- Heat oil in a deep saucepan or Dutch oven to about 350ºF.
- Shape the falafel mixture into balls and carefully place them in the hot oil, cooking for 4 to 5 minutes until crispy and browned.
- Remove cooked falafel and place on a paper towel-lined plate to absorb excess oil, then serve.
Nutrition Facts (estimated)
Servings
6 servings
Calories
224
Total fat
4g
Total carbohydrates
38g
Total protein
12g
Sodium
501mg
Cholesterol
0mg
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