Fabulous Falafel

5 from 1 vote

Mediterranean Food is so flavorful we could eat it everyday! This falafel is light, satisfying, and yet filling. We like to eat this with a greek salad or grilled veggies !

Prep Time1 30

Cook Time10

Servings:

Calories: 153kcal

Ingredients

1 3/4 Cup chickpeas soaked for 24 hrs
½ White Onion
4 Cloves Garlic
1 Cup Cilantro fresh / rinsed
1/2 Cup Parsley fresh / rinsed
1/4 Cup Dill fresh / rinsed
1 Tbsp Coriander ground
2 Tsp Cumin ground
½ Lemon fresh squeezed
1 1/2 Tsp Salt
1 1/2 Tsp Pepper
1/2 Cup Vegetable Oil
1 Tbsp Baking Powder

Instructions

Soak dry chick peas in 4-5 cups of water overnight(expect them to double in size)
Next day drain chic peas and set aside.
To the food processor add fresh herbs, onion, garlic, lemon juice.Pulse 5-6 times, then add chick peas, dry spices along with salt/pepper. Puree for 1 minute; scrape down sides and pulse a few more times. Texture should resemble course sand
If you are ready to fry and eat right away add the banking powder and pulse 2-3 more times. This will help the falafel taste light and airy while frying. If you are not ready to cook right away, store mix in the fridge / freezer and before your ready to cook add the banking power.
Head oil on medium heat, test oil with small crumb first, it should sizzle and float that’s when you know oil is ready.
Take a small spoonful of falafel mixture and form into patty or balls. I love using my falafel press
Place falafel right into the oil one at a time (I usually fry 4-5 at a time) cook for 1-2 minutes on each side.
Falafel should be golden brown and crispy on outside when they are ready to be removed from oil. Place on a paper towel to drain excess oil

Notes

Serve with side of Tahini or Tzatiki sauce

Nutrition