Falafel

Name: Falafel
Cuisine: Middle Eastern
Ingredients: 200 g chickpeas (dry); 100 g onion (white sweet, chopped); 4 tsp garlic (chopped); 2 tbsp sesame seeds (white hulled); 1 tbsp sesame oil; 1 tsp kosher salt; 3 tbsp parsley (fresh, chopped); 3 tbsp lemon juice; 1 1/2 tbsp coriander seeds; 1 1/2 tbsp cumin seeds; 1/2 tsp black pepper corns; 1 tsp kosher salt

5 steps

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

Low

Glycemic Load

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%)

Sodium211.6 mg (11%)

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

3 Tbspparsley

3 Tbsplemon juice

spices

1 ½ Tbspcoriander seeds

1 ½ Tbspcumin seeds

½ tspblack pepper corns

1 tspkosher salt

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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