Falafel Recipe
Get ready for the crunchiest, most flavorful falafel you’ve ever tasted! These golden-brown beauties are packed with fresh herbs and aromatic spices that’ll make your kitchen smell like a Middle Eastern restaurant.
Trust me, once you master this authentic recipe, you’ll never go back to store-bought falafel again. The secret? Starting with dried chickpeas for that perfect texture – crispy on the outside, fluffy and herb-flecked on the inside.
Ingredients
For the Falafel Base:
- 1 cup dried chickpeas, soaked overnight
- ½ cup roughly chopped onion
- 1 cup roughly chopped parsley
- 1 cup roughly chopped cilantro
- 1 small green chile pepper
- 3 garlic cloves
Seasonings:
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon cardamom
- ¼ teaspoon black pepper
Binding Agents:
- 2 tablespoons chickpea flour
- ½ teaspoon baking soda
- Oil for frying
Steps
- Soak chickpeas overnight (8-12 hours minimum). They’ll triple in size, so use plenty of water. Drain and rinse well.
- Add chickpeas, onion, herbs, garlic, pepper, and spices to food processor. Pulse until mixture resembles coarse sand – don’t overprocess!
- Transfer to bowl, add flour and baking soda. Mix well and chill 30-60 minutes.
- Shape into balls using ice cream scoop or hands. If mixture’s too wet, add more flour; if too dry, add drops of lemon juice.
- Heat oil to 350°F (175°C). Fry in batches (6-8 pieces) for 1-2 minutes until golden brown.
- Remove with slotted spoon to paper towels. Serve hot with tahini sauce.
Smart Swaps
- Bake instead of fry: 375°F for 25-30 minutes
- Chickpea flour can be replaced with all-purpose flour (same amount)
- Green chile can be omitted for milder flavor
Make It Diabetes-Friendly
- Use air fryer instead of deep frying (spray with olive oil)
- Serve with cucumber yogurt sauce instead of traditional tahini
- Pair with low-carb vegetables instead of pita
- Each falafel ball: approximately 12g carbs
- Eat with protein-rich sides to slow glucose absorption
Pro Tips
- Don’t use canned chickpeas – they’re too wet
- Process herbs separately first for even distribution
- Test-fry one falafel to check seasoning
- Keep oil temperature consistent for even cooking