Falafel
Falafel
Ingredients
- 16 ounces garbanzo beans, soaked for 10-24 hours with 1 teaspoon baking soda
- 1/2 sweet onion, or 120 grams
- 3 cloves garlic
- 1 small bunch flat leaf parsley, chopped
- 1/2 tablespoon salt
- 1 teaspoon coriander
- 1 1/2 teaspoons cumin
- 2 teaspoons dried cilantro
- 1 teaspoon red pepper flakes
- 1 tablespoon baking powder, added right before frying
- 1/4 teaspoon baking soda, added right before frying
- as needed light olive oil, for frying
Instructions
- 1
Place the garbanzo beans in a large bowl. Add boiling water to cover the beans by several inches, then stir in 1 teaspoon of baking soda. Let the beans soak for at least 10 hours, or up to 24 hours.
⏱️ 10 min
- 2
Once soaked, thoroughly wash and drain the garbanzo beans.
⏱️ 5 min
- 3
In a food processor, combine the onion, garlic, and chopped flat leaf parsley. Process until finely chopped.
⏱️ 3 min
- 4
Add the drained garbanzo beans to the food processor in batches, processing approximately 1/3 of the total amount at a time. This prevents overcrowding and ensures an even chop. Continue until all garbanzo beans are processed.
⏱️ 5 min
- 5
Transfer the processed mixture to a large bowl. Add the salt, coriander, cumin, dried cilantro, and red pepper flakes. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min
- 6
At this stage, the falafel mixture can be covered and refrigerated for up to two days, or frozen for longer storage. If freezing, thaw completely before proceeding.
- 7
When you are ready to fry, add 1 tablespoon of baking powder and 1/4 teaspoon of baking soda to the falafel mixture. Mix well to incorporate.
⏱️ 2 min
- 8
Heat light olive oil in a deep pan or pot to 350 degrees F (175 degrees C). The oil should be deep enough to submerge the falafel patties.
⏱️ 5 min•🌡️ 350
- 9
Form the falafel mixture into small patties or balls. Carefully place them into the hot oil, being careful not to overcrowd the pan.
⏱️ 5 min•🌡️ 350
- 10
Fry the falafel patties until they are golden brown on the outside and cooked through. This usually takes a few minutes per side. To check for doneness, you can open one falafel to ensure the interior is bright green and fluffy.
⏱️ 10 min•🌡️ 350
- 11
Remove the falafel from the oil and place them on a wire rack lined with paper towels to drain any excess oil. Serve immediately with traditional tahini, pita bread, and cut-up vegetables for sandwiches, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Falafel
- 16 ounces garbanzo beans, soaked for 10-24 hours with 1 teaspoon baking soda
- 1/2 sweet onion, or 120 grams
- 3 cloves garlic
- 1 small bunch flat leaf parsley, chopped
- 1/2 tablespoon salt
- 1 teaspoon coriander
- 1 1/2 teaspoons cumin
- 2 teaspoons dried cilantro
- 1 teaspoon red pepper flakes
- 1 tablespoon baking powder, added right before frying
- 1/4 teaspoon baking soda, added right before frying
- as needed light olive oil, for frying
Instructions
- 1
Place the garbanzo beans in a large bowl. Add boiling water to cover the beans by several inches, then stir in 1 teaspoon of baking soda. Let the beans soak for at least 10 hours, or up to 24 hours.
⏱️ 10 min - 2
Once soaked, thoroughly wash and drain the garbanzo beans.
⏱️ 5 min - 3
In a food processor, combine the onion, garlic, and chopped flat leaf parsley. Process until finely chopped.
⏱️ 3 min - 4
Add the drained garbanzo beans to the food processor in batches, processing approximately 1/3 of the total amount at a time. This prevents overcrowding and ensures an even chop. Continue until all garbanzo beans are processed.
⏱️ 5 min - 5
Transfer the processed mixture to a large bowl. Add the salt, coriander, cumin, dried cilantro, and red pepper flakes. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min - 6
At this stage, the falafel mixture can be covered and refrigerated for up to two days, or frozen for longer storage. If freezing, thaw completely before proceeding.
- 7
When you are ready to fry, add 1 tablespoon of baking powder and 1/4 teaspoon of baking soda to the falafel mixture. Mix well to incorporate.
⏱️ 2 min - 8
Heat light olive oil in a deep pan or pot to 350 degrees F (175 degrees C). The oil should be deep enough to submerge the falafel patties.
⏱️ 5 min•🌡️ 350 - 9
Form the falafel mixture into small patties or balls. Carefully place them into the hot oil, being careful not to overcrowd the pan.
⏱️ 5 min•🌡️ 350 - 10
Fry the falafel patties until they are golden brown on the outside and cooked through. This usually takes a few minutes per side. To check for doneness, you can open one falafel to ensure the interior is bright green and fluffy.
⏱️ 10 min•🌡️ 350 - 11
Remove the falafel from the oil and place them on a wire rack lined with paper towels to drain any excess oil. Serve immediately with traditional tahini, pita bread, and cut-up vegetables for sandwiches, if desired.
⏱️ 5 min