4 tablespoons (30g) Flour/breadcrumbs or chickpea flour for gluten free version
1¼ teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Cumin
1 teaspoon Paprika
2 teaspoons baking soda
Oil for frying
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 in a pita bread with salad and tahini sauce.
**My own notes**: When deep-frying, please make sure to use a big enough pot and **do not overfill it** with the oil. This recipe is decent but their frying technique is unsafe, IMO. I use a Dutch oven and fill it halfway with peanut oil so there is much lower risk of boiling over/grease fire.
If you’re not into cilantro/coriander, just use more parsley–alternately, I’ve seen recipes for falafel that don’t include herbs in the dough and instead just serve them in pita with the herbs on top.
Legeto
Does falafel usually have cilantro? I’m just confused cause cilantro tastes like soap to me and I’ve had falafel before and didn’t get the soap taste at all.
NeonHairbrush
That looks so good! Tell me, could the falafel be frozen after frying, or baked in the oven? I usually cook for one, and it’s a lot of oil to use if I make a half recipe.
3 Comments
Source: [The Cooking Foodie]( https://www.youtube.com/watch?v=NZcWedPKysk)
2 cups (400g) dried chickpeas, don’t use canned
1 small Onion
3-5 garlic cloves
1/3 bunch Parsley
1/2 bunch Cilantro
4 tablespoons (30g) Flour/breadcrumbs or chickpea flour for gluten free version
1¼ teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Cumin
1 teaspoon Paprika
2 teaspoons baking soda
Oil for frying
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 in a pita bread with salad and tahini sauce.
**My own notes**: When deep-frying, please make sure to use a big enough pot and **do not overfill it** with the oil. This recipe is decent but their frying technique is unsafe, IMO. I use a Dutch oven and fill it halfway with peanut oil so there is much lower risk of boiling over/grease fire.
If you’re not into cilantro/coriander, just use more parsley–alternately, I’ve seen recipes for falafel that don’t include herbs in the dough and instead just serve them in pita with the herbs on top.
Does falafel usually have cilantro? I’m just confused cause cilantro tastes like soap to me and I’ve had falafel before and didn’t get the soap taste at all.
That looks so good! Tell me, could the falafel be frozen after frying, or baked in the oven? I usually cook for one, and it’s a lot of oil to use if I make a half recipe.