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Amberly Vahn

Crispy Homemade Falafel for Festive Gatherings

Hearty yet healthy, these little balls of chickpeas are perfect for festive gatherings, offering a vegetarian option that dazzles.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer
Cuisine: Middle Eastern
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Group: Base Ingredients
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 small onion, roughly chopped
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/2 tsp. baking soda
  • Salt and black pepper to taste
Group: For Coating and Frying
  • 1/4 cup all-purpose flour (or chickpea flour for gluten-free)
  • Oil for frying (recommend grapeseed or vegetable oil)

Equipment

  • Food processor
  • Deep skillet
  • Paper towels For draining excess oil.

Method
 

  1. In a food processor, add chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, baking soda, and salt and pepper. Pulse until finely chopped but not pureed.
  2. Transfer the mixture to a bowl, sprinkle in the flour, and mix gently. Cover and chill in the refrigerator for 30 minutes.
  3. Scoop tablespoon-sized portions and roll into balls, wetting hands slightly to prevent sticking.
  4. In a deep skillet, pour enough oil to submerge the falafel halfway and heat over medium until shimmering.
  5. Place falafel balls in the oil and fry for 3-4 minutes on each side until golden brown and crispy.
  6. Remove each batch and set on paper towels to drain excess oil. Serve warm and enjoy!

Notes

Make sure to let the oil heat properly before adding the falafel to achieve the best crispiness.