Falafel Recipe

Hey guys! Here’s a great meat alternative to try. I love a falafel! You definitely have to try it it you haven’t! I promise it’s definitely worth the try. If you don’t want to fix it yourself and have a Zoe’s kitchen, they have a really good falafel.

Below you will find a recipe, now I don’t measure. So my recipe was a little different. What I would do different, add more flour to make sure the falafels hold together better (my second batch had more flour). Not fry them as long. Added more salt, but I’m trying to cut salt so Didn’t add any. Lastly, I should have baked or put them in air fryer to be more healthier. Overall, would definitely make these over and over. Oh, another tip would be to flash freeze then fry, this well also keep them together better,

Okay nutritional facts, as I’m sure someone will ask: CALORIES: 62kcal, CARBOHYDRATES: 8g, PROTEIN: 3g, FAT: 2g, SATURATED FAT: 1g, SODIUM: 170mg, POTASSIUM: 138mg, FIBER: 2g, SUGAR: 2g, VITAMIN A: 350iu, VITAMIN C: 5.6mg, CALCIUM: 20mg, IRON: 1mg

  • 1 cup dried chickpeas, soaked overnight (I used canned chickpeas)
  • 1/2 cup onion, (any onion works) roughly chopped
  • 1 cup parsley, roughly chopped (about a one large bunch)
  • 1 cup cilantro, roughly chopped (about a one large bunch)
  • 1 small green chile pepper, serrano or jalapeno pepper (if you want it kind of spicy, you can omit)
  • 3 garlic cloves
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp coriander
  • 1/4 tsp black pepper
  • 2 tbsp chickpea flour (or any flour)
  • 1/2 tsp baking soda
  • avocado oil for frying (you can bake as well as put in air fryer, for healthier options)

The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by 2-3 inches, as they’ll triple in size.

Drain and rinse the chickpeas and add them to your food processor, along with the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and black pepper.

Pulse the food processor several times until the mixture resembles the texture of coarse sand.

Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid and refrigerate the mixture for 30 minutes to one hour.

Use your hands, an ice cream scoop or falafel scoop to form the falafel into balls or patties. If you find the mixture is too wet, you can add another tablespoon of chickpea flour. If it’s too dry and crumbly, you can add a teaspoon or two of water or lemon juice.

Once the falafel are formed, you can cook them by your preferred method mentioned above. To deep fry the falafel, add about 3 inches of oil to a pot on medium heat. Heat the oil to 350F. Cook the falafel in batches (about 6-8 at a time) for 1-2 minutes or until golden.

Use a skimmer to check the color of the falafel and make sure they don’t over cook. Then remove them to a paper towel-lined plate.

Serve the falafel immediately, while warm and crispy on the outside. They’re delicious served with tahini sauce as well.

After I finished cooking them, I paired them with a nice Greek salad. I must say it was a great lunch! Let me know if you decide to try it!

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