Crispy and savory falafel balls are the perfect topper to a salad or a delicious filling for a warm pita. Top with tomato slices, red onion and a spoonful of tahini for a truly authentic taste.
Course
Lunch
Cuisine
Middle Eastern
Prep Time10minutes
Cook Time20minutes
Total Time1hour30minutes
Servings16falafel balls
Ingredients
1cupdried chickpeas or garbanzo beans
1small onion, medium dice
1/4cupfresh parsley, chopped
2garlic cloves
3tbsp.flour
1tsp.Kosher salt
2tsp.freshly squeezed lemon juice
1tsp.baking powder
1tsp.cumin
1tsp.ground coriander
1/4tsp.freshly ground black pepper
Vegetable oil for frying
Tahini for garnish (optional but recommended!)
Instructions
Put chickpeas in a large bowl and cover with cold water. Water should cover by about 2-3 inches. Soak beans overnight (do not skip this step) and then drain. Set aside. Note: you can use canned chickpeas, drained, if you prefer to not soak beans overnight.
Place the drained beans into a food processor. Add onions, parsley, salt, garlic, cumin, coriander, pepper, and lemon juice. Process until well combined but not completely pureed and mushy.
Add in flour and baking powder and pulse slowly until the dough forms a ball. Place falafel mixture into a bowl and cover with plastic wrap and refrigerate for one to two hours.
Remove chickpea mixture from refrigerator. Heat oil to 375 degrees in a deep skillet. Make balls with batter (approx 2 inches). Fry a few at a time--do not crowd the pan. It should take approx. 3 minutes per side or until golden. Drain on paper towels to absorb excess oil.
Serve in a pita with sliced tomato, lettuce and thinly sliced red onion and tahini.
Recipe Notes
NOTE: Test one falafel ball before frying all of them. If the falafel crumbles when you fry it, add a little extra flour to the mixture before frying the next falafel ball.