Falafel Recipe
A delicious and easy way to prepare falafel, from the Middle East.
Servings 30 falafels
Calories 151kcal
Equipment
- Food processor
Ingredients
- 4 cups soaked chickpeas
- 1-2 onions (160 grams)
- 2 garlic cloves (10 grams)
- 5-6 sprigs parsley
- ½ teaspoon coriander
- ½ teaspoon cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon red pepper flakes
- sun flower oil to fry
Instructions
- Soak the chickpeas overnight for 12-24 hours in covering water. Rinse before boiling and add fresh water. Cook until tender. Taste a few to check. Save a couple of chickpeas for garnish.
- Peel and quarter the onions.
- Peel th garlic cloves.
- Add all the ingredients, except the few chickpeas and the flour, into the food processor.
- If the food processor is not large enough, work in batches.
- When all is chopped, but not turned into a powder taste and adjust the salt and lemon to your taste.
- Blitz the food processor one last time and test the consistency. If the mixture is not holding up enough to make small falafel balls add a tablespoon of flour.
- Mix and try to make a falafel ball again, if you are able to make a ball you are ready, if not add another tablespoon of flour.
- Make small falafel balls. Let chill in the fridge for at least half an hour.
- Heat the frying oil in a small tall pot.
- Fry the falafel balls until crispy and brown on all sides.
- Take out from the oil onto a plate with paper towels to soak up the excess oil.
- Serve while still warm on a salad, in a wrap or as they are.
Notes
Stop the food processor halfway and scrape the sides to make sure you are not wasting any bits.
Taste before starting to add flour and shaping, this will you time to adjust before it is too late.
Do not add more flour than necessary.
The falafel should be barely shaped in a ball, if too stiff it will have a hard shell and will be too moist inside.
Approximately 3 falafel means 150 kcal.