By Katya Lyukum
Falafel
This recipe is authentic, genuinely vegan, and gluten-free. I learned it in my culinary school and kept using it for years. Falafel can be served alone and is often accompanied by hummus, baba ghannouj, fresh pita bread, fries, and a salad. A simple sauce made with diced cucumber, chopped fresh herbs, and yogurt is in my picture.
Updated at: Thu, 17 Aug 2023 12:03:23 GMT
Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
3
Low
Nutrition per serving
Calories62.2 kcal (3%)
Total Fat2.3 g (3%)
Carbs8.5 g (3%)
Sugars1.5 g (2%)
Protein2.8 g (6%)
Sodium108.2 mg (5%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
18 servings
main
200gchickpeas
dry
100gonion
white sweet, chopped
4 tspgarlic
chopped
2 Tbspsesame seeds
white hulled
1 Tbspsesame oil
1 tspkosher salt
3 Tbspparsley
fresh, chopped
3 Tbsplemon juice
spices
Instructions
Step 1
Soak dry chickpeas for at least 12 hours. The volume of chickpeas will increase twice.
Step 2
Dry roast and grind the spices. Peel and chop onions and garlic. Make tahini paste.
Step 3
In a bowl of food processor (multi-purpose blade) combine soaked chickpeas, tahini, onion, garlic, spices (and salt if you used store-bought tahini and ground spices). Add freshly squeezed lemon juice and pulse to make a thick paste. You will need to stop 2-3 times, open a lid to scrape the bowl. Taste it and correct it to your taste.
Step 4
Chop parsley and mix it into the falafel paste. I intentionally separated it, because people tend to add it to the bowl with other ingredients and falafel becomes green.
Step 5
Heat the oil to 375F/190C. Form the balls. I use a measuring scoop and dry (not oiled) hands. It takes 4-5 minutes to deep fry a batch of 9 in my Waring Mini Deep Fryer. Falafel is cooked when it reaches deep golden-brown color.
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