Crispy Falafel
A quick and delightful falafel recipe featuring a crunchy exterior and fluffy, aromatic interior made from chickpeas and fresh herbs.
Ingredients
Main ingredients
- 1 cup dried chickpeas, soaked overnight for perfect creaminess
- 1 cup fresh parsley providing a vibrant touch
- 1 teaspoon cumin powder for warmth and depth
- 1 teaspoon coriander powder for aromatic zing
- 2 cloves garlic, freshly minced for the best flavor
- 1 medium onion, finely chopped to unleash sweetness
- 1 teaspoon baking powder to ensure a light texture
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or cayenne for optional kick
- Vegetable or canola oil as needed for frying
Instructions
Preparation and Mixing
- Drain and rinse the soaked chickpeas until they are soft and pliable.
- In a food processor, combine the chickpeas, parsley, cumin, coriander, garlic, onion, baking powder, salt, and black pepper. Pulse until coarsely combined.
- Transfer the mixture to a bowl and chill in the refrigerator for about 30 minutes.
- Once chilled, form the mixture into balls or patties around 1-2 inches in diameter.
Cooking
- Heat vegetable or canola oil over medium heat in a large pan.
- Gently place the falafel in the hot oil, ensuring not to overcrowd the pan.
- Fry for about 3-4 minutes on each side, or until golden brown and crispy.
- Remove falafel and let them drain on paper towels to absorb excess oil.
Notes
For a lighter texture, add a pinch of baking soda. Consider tahini paste for added richness. Test oil temperature before frying.