Description
Mediterranean magic meets crispy falafel perfection in this plant-based delight. Fragrant herbs, chickpeas, and spices create a mouthwatering experience you’ll crave again and again.
Ingredients
Scale
Legumes:
- 2 cups dried chickpeas
- 1/2 cup dried fava beans
Aromatics and Herbs:
- 1 medium onion
- 4 garlic cloves
- 1/2 cup fresh parsley
- 1/4 cup fresh cilantro
Spices and Other Ingredients:
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp baking soda
- 2 tbsp olive oil
- Vegetable oil for frying
Instructions
- Soak dried chickpeas and fava beans overnight in cold water, ensuring they are completely submerged by at least 2 inches.
- Drain and rinse the soaked legumes thoroughly, then pat completely dry using clean kitchen towels.
- Pulse the chickpeas and fava beans in a food processor until coarsely chopped, creating a grainy texture without forming a smooth paste.
- Finely chop onion, garlic, parsley, and cilantro, then incorporate into the legume mixture.
- Add ground cumin, coriander, salt, black pepper, and baking soda to the mixture, blending all ingredients until well combined.
- Drizzle olive oil into the mixture and mix gently to help bind the ingredients without overworking the texture.
- Cover the mixture and refrigerate for 30 minutes to allow flavors to meld and mixture to firm up.
- Shape the mixture into small, compact balls or oval patties, ensuring they hold together firmly.
- Heat vegetable oil in a deep skillet or fryer to 375°F, maintaining a consistent temperature.
- Carefully lower falafel pieces into hot oil, frying in batches to avoid overcrowding.
- Fry for 3-4 minutes, turning occasionally, until exterior is deep golden brown and crispy.
- Remove falafel with a slotted spoon, draining excess oil on paper towels.
- Serve immediately while hot and crisp, accompanying with tahini sauce or pita bread.
Notes
- Chickpea Selection: Use dried chickpeas and fava beans exclusively for authentic texture and authentic flavor, avoiding canned alternatives which create mushy results.
- Moisture Control: Ensure legumes are thoroughly dried after soaking to prevent soggy, falling-apart falafel during frying.
- Binding Technique: Add minimal olive oil and baking soda to help ingredients stick together without compromising the crispy exterior.
- Temperature Precision: Maintain consistent 375°F oil temperature for perfectly golden, crisp falafel without greasy absorption.
- Gluten-Free Adaptation: Replace baking soda with chickpea flour or ground flaxseed for binding in gluten-sensitive diets.
- Quick Cooling Strategy: Rest fried falafel on wire rack instead of paper towels to preserve crispiness and prevent steam-induced sogginess.
- Prep Time: 12 hours
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg