Love Real Food Crispy Falafel

Name: Love Real Food Crispy Falafel
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: ¼ cup + 1 tablespoon extra-virgin olive oil; 1 cup dried (uncooked/raw) chickpeas, rinsed, picked over and soaked for at least 4 hours and up to 24 hours in the refrigerator; ½ cup roughly chopped red onion (about ½ small red onion); ½ cup packed fresh parsley (mostly leaves but small stems are ok); ½ cup packed fresh cilantro (mostly leaves but small stems are ok); 4 cloves garlic, quartered; 1 teaspoon fine sea salt; ½ teaspoon (about 25 twists) freshly ground black pepper; ½ teaspoon ground cumin; ¼ teaspoon ground cinnamon

4 steps

Prep:20minCook:30min

This homemade falafel recipe is absolutely delicious, and remarkably crispy! Be sure to allow 4 hours soaking time for the chickpeas, preferably overnight. Then, the falafel mixture is super easy to make in a food processor. Recipe yields 12 to 13 falafels.

Updated at: Thu, 17 Aug 2023 07:04:54 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories110.5 kcal (6%)

Total Fat5.8 g (8%)

Carbs11.5 g (4%)

Sugars2 g (2%)

Protein3.7 g (7%)

Sodium167.6 mg (8%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

¼ cupextra-virgin olive oil

1 cupdried chickpeas

uncooked, rinsed, picked over and soaked for at least 4 hours and up to 24 hours in the refrigerator

½ cupred onion

roughly chopped

½ cupfresh parsley

packed, mostly leaves but small stems are ok

½ cupfresh cilantro

packed, mostly leaves but small stems are ok

4 clovesgarlic

quartered

1 teaspoonfine sea salt

½ teaspoonblack pepper

freshly ground

½ teaspoonground cumin

¼ teaspoonground cinnamon

Instructions

Step 1

With an oven rack in the middle position, preheat oven to 375 degrees Fahrenheit. Pour ¼ cup of the olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated.

Step 2

In a food processor, combine the soaked and drained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and the remaining 1 tablespoon of olive oil. Process until smooth, about 1 minute.

Step 3

Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick. Place each falafel on your oiled pan.

Step 4

Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides. These falafels keep well in the refrigerator for up to 4 days, or in the freezer for several months.

View on Cookie and Kate

↑Support creators by visiting their site 😊