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Falafel

Crispy Vegan Falafel: Your New Favorite Homemade Snack

Discover the vibrant world of falafel, an irresistible Middle Eastern snack that's both vegan and gluten-free.
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Prep Time 1 hour
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 2 hours 30 minutes
Servings: 4 falafels
Course: Appetizers
Cuisine: Middle Eastern
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mixture
  • 1 cup Dried Chickpeas soaked overnight
  • 1 medium Onion roughly chopped
  • 1 bunch Parsley roughly chopped
  • 1 bunch Cilantro roughly chopped
  • 1 medium Green Chile Pepper Serrano or Jalapeno
  • 2 cloves Garlic fresh cloves
  • 1 teaspoon Cumin
  • 1 teaspoon Salt adjust to taste
  • 1/4 teaspoon Cardamom use sparingly
  • 1/2 teaspoon Black Pepper
  • 1/2 cup Chickpea Flour or Breadcrumbs
  • 1/2 teaspoon Baking Soda
For Cooking
  • 2 cups Oil for Frying high-smoke point

Equipment

  • Food Processor
  • Deep pan
  • Baking tray
  • airtight container

Method
 

Step-by-Step Instructions
  1. Soak the dried chickpeas in a large bowl of water for 8 to 12 hours.
  2. Blend the soaked chickpeas, onion, parsley, cilantro, garlic, and green chile pepper until coarse.
  3. Mix in cumin, salt, cardamom, black pepper, chickpea flour, and baking soda; refrigerate for 30 minutes to 1 hour.
  4. Shape the mixture into small balls or patties, wetting hands to prevent sticking.
  5. Fry in hot oil at 350°F for 1-2 minutes or bake at 425°F for 25-30 minutes, flipping halfway.
  6. Serve with tzatziki or tahini sauce for dipping.

Nutrition

Serving: 2falafelsCalories: 200kcalCarbohydrates: 30gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 400mgPotassium: 300mgFiber: 8gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

Store cooked falafel in an airtight container in the fridge for 3-5 days. Freeze uncooked balls for up to 3 months.

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