Falafel Recipe

• servings: 20 servings
• active time: 20 minutes
• total time: 9 hours 45 minutes

Ingredients

1 cup dry chickpeas

1 small red onion (roughly chopped)

4 cloves garlic (peeled)

½ cup fresh cilantro leaves (roughly chopped, stems and all)

½ cup fresh parsley (roughly chopped, stems and all)

½ lemon (juiced)

3 tablespoon cornstarch

1 teaspoon baking powder

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon coriander powder

1 teaspoon salt

½ teaspoon turmeric powder

½ teaspoon Ground black pepper

Vegetable oil for frying

Directions

Pour the chickpeas into a large bowl, cover with at least 3 inches of water, and let them soak for at least 8 hours or until they are tripled in size.

Drain, rinse, and drain the chickpeas again, then add them to a large food processor.

Add in the onion, garlic, cilantro, parsley, lemon juice, cornstarch, baking powder, cumin, chili powder, coriander powder, salt, turmeric, and pepper, and blend until it forms a fine crumb texture.

Cover and refrigerate for 1 hour (this is important) to allow the chickpeas to soak in as much of the spices as possible.

Preheat 3 inches of vegetable oil in a large pot over medium heat to 375 degrees Fahrenheit.

Scoop out a spoonful of the falafel mix with a 1-inch cookie scoop then gently roll it into a ball using your hands. Place it on a plate then repeat with the remaining falafel mixture.

Once the oil is hot enough, place 4-5 balls in the hot oil and fry until golden brown, about 5 minutes.

Remove with a slotted spoon and let them drain and cool on a cooling rack over a baking pan.

Repeat the frying process with the remaining falafel balls, allowing the oil to return to temperature between batches.

Let the falafel rest for 5 minutes before serving with tzatziki sauce, lemon wedges, and freshly minced parsley for garnish if desired.

Nutrition

• Calories: 47 kcal
• Total Fat: 1 g
• Saturated Fat: 0.1 g
• Unsaturated Fat: 0.5 g
• Sodium: 122 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 2 g