No Fuss Falafel Recipes
LEBANESE CRISPY FALAFEL RECIPE
This authentic crispy Lebanese falafel recipe is a popular Middle Eastern dish made with chickpeas, herbs, onion & spices - vegan, gluten-free, protein-rich
Provided by Yumna Jawad
Categories Entree
Time 30m
Number Of Ingredients 13
Steps:
- 24 hours in advance, soak chickpeas in enough water to cover them. The next day, they will double in size. Drain, rinse and dry the chickpeas thoroughly.
- Place the chickpeas in the bowl of a food processor and blend until they're powder-like. Add the parsley, cilantro, onion, garlic, flour, salt, cumin, coriander, and black pepper and blend until the mixture turns to paste, scraping down the sides as needed. Cover the bowl and refrigerate for 1 hour to set. When ready to make, sprinkle baking powder on the falafel mix, and fold in gently.
- Scoop the falafel using a falafel scoop, an ice cream scoop, meat baller or your hands. Form a round ball with the falafel, each with about 1-2 tablespoons of the mixture. The balls may feel loose at first but they will bind once they fry. Makes roughly 36 falafel patties. Sprinkle sesame seeds on the patties, if desired
Nutrition Facts : Calories 149 kcal, Carbohydrate 25 g, Protein 8 g, Fat 2 g, SaturatedFat 1 g, Sodium 594 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving
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- Drain the garbanzo beans from the water and dry them completely. You can do this on a kitchen towel by giving them a good wipe down.
- Transfer the garbanzo beans along with the rest of the ingredients except the sesame seeds and flour to a food processor. Pulse the mixture until it breaks down (see pictures for consistency). You don't want it to become a paste. You want it to still have tiny chunks of chickpeas running through.
- Transfer the falafel mixture to a bowl, add the sesame seeds, and start by adding 2 tablespoons of flour. Stir to combine. Try to form patties (or balls) with the mixture. If the mixture doesn't hold it's shape, add the remaining 2 tablespoons of flour and stir to combine. Allow the mixture to sit for 10 minutes before forming patties or balls. I shaped mine into patties that were about 1 ¼ inch in diameter.
- Heat an inch of oil in a nonstick skillet over medium heat. I suggest using a skillet because it reduces the chances of the falafel patties breaking(*see notes). When the oil is warm, place 4-6 patties into the oil at a time, depending on the size of the skillet. Do not overcrowd the pan as it will become very difficult to turn the patties. Let the falafel cook for 3-4 minutes per side. Depending on the size of your patty, you may need more or less time. It's always good to do a test patty, taste to make sure it's cooked through and adjusting the time as needed.
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