Falafel, those delectable golden-fried chickpea fritters, are a delight for the senses! Their crispy exterior gives way to a warm, fluffy interior bursting with savory chickpea flavor. But the beauty of falafel lies in its versatility, it can be enjoyed in countless ways in wraps, tacos, burgers, even as a topping for bowls and soups. The possibilities are endless! Falafel is vegan, protein-rich and surprisingly easy to make. This authentic crispy falafel recipe is made with chickpeas, herbs, onion & spices.
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Falafel- Crispy Fried Garbanzo Bean/Chickpea Fritter (vegan)
Course: Appetizers and Snacks4
servings30
minutes40
minutesIngredients
1 cup chickpeas soaked overnight
1/2 chopped Onion
3-4 garlic cloves
1 small green chili
1/2 cup Parsley
1/2 cup Cilantro
4 tablespoons Flour/breadcrumbs or chickpea flour
1 teaspoon Salt
1 tsp Cumin Powder
1 tsp Paprika
2 tbsp. toasted sesame seeds
Oil for frying
Directions
- Put the chickpeas in a large bowl over them by about 2-3 inches of cold water. Let soak overnight, then wash and drain.
- Put washed and drained chickpeas into a food processor, add garlic cloves, onion, parsley, cilantro, baking soda and spices. process until smooth but crumbly.
- Transfer to a large bowl, add breadcrumbs and mix until combined. Cover and refrigerate for 1 hour.
- Heat oil to 360˚F (180˚C).
- Remove falafel mixture from the fridge and using wet hands shape into 1-inch balls.
- Fry the falafels in batches, 4-6 at a time. Until golden brown and crispy, about 3-4 minutes. Transfer to a paper towel.
- Serve as is or with Hummus.
Notes
- For extra crispy falafel, double-fry them. Fry them at a lower temperature first to cook them through, then fry them again at a higher temperature to achieve that perfect golden crust.
- Spice it up! Add coriander, chili flakes, or even harissa to the falafel batter for a touch of heat and depth of flavor.
- Make it ahead! Falafel can be made in advance and stored in the refrigerator or freezer. Simply reheat them in the oven or pan-fry them before serving.
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