Best Classic Crispy Falafel Recipes

LEBANESE CRISPY FALAFEL RECIPE

Lebanese Crispy Falafel Recipe image

This authentic crispy Lebanese falafel recipe is a popular Middle Eastern dish made with chickpeas, herbs, onion & spices - vegan, gluten-free, protein-rich

Provided by Yumna Jawad

Categories Entree

Time 30m

Number Of Ingredients 13

Ingredients

1 pound dry chickpeas
¾ cup parsley (stems removed)
⅓ cup cilantro (stems removed)
1 small onion (quartered)
1 garlic clove
2 tablespoons flour
1 tablespoon salt
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon black pepper
1 teaspoon baking powder
Oil for frying (grapeseed, sunflower or canola work well)
Sesame seeds (optional, for sprinkling)

Steps:

24 hours in advance, soak chickpeas in enough water to cover them. The next day, they will double in size. Drain, rinse and dry the chickpeas thoroughly.
Place the chickpeas in the bowl of a food processor and blend until they're powder-like. Add the parsley, cilantro, onion, garlic, flour, salt, cumin, coriander, and black pepper and blend until the mixture turns to paste, scraping down the sides as needed. Cover the bowl and refrigerate for 1 hour to set. When ready to make, sprinkle baking powder on the falafel mix, and fold in gently.
Scoop the falafel using a falafel scoop, an ice cream scoop, meat baller or your hands. Form a round ball with the falafel, each with about 1-2 tablespoons of the mixture. The balls may feel loose at first but they will bind once they fry. Makes roughly 36 falafel patties. Sprinkle sesame seeds on the patties, if desired

Nutrition Facts : Calories 149 kcal, Carbohydrate 25 g, Protein 8 g, Fat 2 g, SaturatedFat 1 g, Sodium 594 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving

CLASSIC CRISPY FALAFEL

Classic Crispy Falafel image

I love burghul (cracked wheat) in falafel. These are delicious as a pita bread filling with tabbouleh and hommous. Prep time does not include soaking for the chickpeas or bulghur.

Provided by VegeMight

Categories Lunch/Snacks

Time 50m

Yield 20-25 falafels

Number Of Ingredients 11

Ingredients

300 g chickpeas
4 tablespoons bulgur
3 garlic cloves
3 tablespoons plain flour
1 egg
1 teaspoon salt
1 teaspoon pepper
3 teaspoons ground coriander
1 teaspoon cumin
1/4 teaspoon ground red chili pepper
1 tablespoon tahini

Steps:

Soak chickpeas in water to cover for 12 hours.
Boil in large saucepan for about 20 minutes, until soft (or you can use canned chickpeas, if desired).
Drain and blend in food processor to a smooth paste.
Soak bulghur in water to cover for 1 hour.
Crush garlic with salt.
Combine all ingredients except oil.
Shape into balls and shallow-fry until brown (you can deep-fry if you like, or coat lightly with oil and bake until golden).
The yield depends on the size of the falafels you prefer.

Nutrition Facts : Calories 37.9, Fat 0.9, SaturatedFat 0.2, Cholesterol 9.3, Sodium 166.5, Carbohydrate 6.2, Fiber 1.2, Protein 1.6