Falafel
- Level: Easy
- Yield: 14 falafel balls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 99
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 67
- Total: 10 hr 30 min (includes soaking time)
- Active: 30 min
Ingredients
1 tablespoon coriander seeds
2 teaspoons cumin seeds
1 cup dried chickpeas, soaked for 10 hours or overnight and drained
1 small onion, coarsely chopped
4 cloves garlic, minced
1/4 cup lightly packed cilantro leaves with stems, roughly chopped
1/4 cup lightly packed flat-leaf parsley leaves with stems, roughly chopped
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon kosher salt
Black pepper
A pinch of crushed red pepper
2 tablespoons flour
1 1/2 tablespoons lemon juice
Olive oil or flavorless oil, for frying
Directions
- Toast the coriander seeds and cumin seeds in a skillet over medium heat until lightly browned and fragrant, then coarsely grind in a spice grinder.
- In a food processor, combine the cumin, coriander, soaked chickpeas, onion, garlic, cilantro, parsley, baking soda, cinnamon, salt, a few turns of black pepper, the crushed red pepper, flour, and lemon juice and pulse quickly, 80 to 100 times, until the mixture is combined, but still slightly grainy.
- In a large skillet, heat 1/4 inch oil over medium-high heat until shimmering but not smoking. Fry a 1-tablespoon test patty until golden and then taste it. Adjust the seasonings in the mixture as desired. Form balls of falafel mixture, 3 tablespoons each, packing them firmly and then flattening them slightly. Fry on all sides until golden brown. Transfer to a paper towel.