Falafel

Name: Falafel
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 1 cup uncooked chickpeas, soaked 24 hours, drained, rinsed, and patted dry* (see note); ½ cup chopped shallot or yellow onion; 3 garlic cloves; 1 teaspoon lemon zest; 1 teaspoon ground cumin; 1 teaspoon ground coriander; ¾ teaspoon sea salt; ¼ teaspoon cayenne pepper; ¼ teaspoon baking powder; 1 cup chopped fresh cilantro leaves and stems, patted dry; 1 cup chopped fresh parsley leaves and stems, patted dry; 1 tablespoon extra-virgin olive oil, plus more for drizzling

5 steps

Prep:15minCook:25min

Falafel was the food that first convinced me that a vegetarian diet could be filled with bold, exciting flavors. It’s crispy, rich, and satisfying, packed with fresh herbs and aromatic spices. Stuffed into pita bread with veggies, tahini sauce, and a pop of pickled onions, it’s insanely flavorful, making it one of my all-time favorite foods.

Updated at: Thu, 17 Aug 2023 10:33:54 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories243.1 kcal (12%)

Total Fat7 g (10%)

Carbs36.1 g (14%)

Sugars6.6 g (7%)

Protein11.4 g (23%)

Sodium330 mg (16%)

Fiber7.5 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 cupchickpeas

uncooked, soaked 24 hours, drained, rinsed, and patted dry

½ cupshallot

chopped, or yellow onion

3garlic cloves

1 teaspoonlemon zest

1 teaspoonground cumin

1 teaspoonground coriander

¾ teaspoonsea salt

¼ teaspooncayenne pepper

¼ teaspoonbaking powder

1 cupfresh cilantro leaves

chopped and stems, patted dry

1 cupfresh parsley leaves

chopped and stems, patted dry

1 tablespoonextra-virgin olive oil

plus more for drizzling

Instructions

Step 1

Preheat the oven to 400°F and line a large baking sheet with parchment paper.

Baking sheet

Parchment paper

OvenPreheat

Step 2

In a large food processor, place the chickpeas (they will be plump but still raw at this point), shallot, garlic, lemon zest, cumin, coriander, salt, cayenne, baking powder, cilantro, parsley, and olive oil. Pulse until well combined but not pureed. Use a spatula to scrape down the sides of the bowl as needed.

Spatula

Food ProcessorMix

Step 3

Use a 2-tablespoon scoop and your hands to form the mixture into 12 to 15 thick patties (be careful not to pack them too tight or your falafel will be dense). If they're not holding together, give the mixture a few more pulses in the food processor.

Step 4

Place the patties on the baking sheet. Drizzle generously with olive oil (this is the key to making these moist and crisp since we're not frying) and bake for 14 minutes. Flip and bake for 10 to 12 minutes more or until golden brown and crisp on the outside. During the last few minutes of baking, wrap the pita in foil and warm in the oven.

OvenHeat

Step 5

Assemble pitas with a slather of hummus, diced veggies, falafel, herbs, pickled red onions, and generous drizzles of tahini sauce.

View on love and lemons

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