This classic falafel is vegan and made using garbanzo beans, parsley and classic spices. Perfectly fried to crispy perfection.
Servings: 20 falafels
- 2 cups dried chickpeas (4 cups soaked)
- 2 cups parsley leaves, chopped
- 2 Tbsp lemon juice
- 2 Tbsp baking powder
- 1 Tbsp cumin
- 1 Tbsp coriander
- 5 cloves garlic
- 1 small red onion chopped - optional
- 1-2 Tbsp sesame seeds
- 1/4 tsp black pepper
- 1/4 tsp salt or to taste
- grapeseed oil as needed for frying
Drain and rinse the soaked chickpeas.
Add the chickpeas, parsley, optional onion and lemon juice to a food processor or blender. Blend until the mixture is nice and crumbly - almost into a paste, but still with little bits in there. The parsley should have turned the mixture green. When the blend is just about done, add in the spices and garlic.
Transfer the processed bean mixture to a clean bowl and fold in the salt, pepper, baking powder and sesame seeds.
Cover the mixture and chill in the fridge for an hour.
Add your oil to a medium pot for frying. Tip: The smaller the pot, the less oil you will need to use overall. You will need to fry in smaller batches, but does help save oil.
Heat oil over medium heat, until it is 375 degrees.
Using a cookie dough scoop - or another scoop of choice - scoop the falafel mixture, then transfer directly to the hot oil. Repeat. I did three falafel balls at a time in my small pot.
Fry for about 2-3 minutes - or until golden brown. Gently turning the falafel balls about halfway through.
Transfer fried balls to a cooling rack or sheet of parchment paper - or paper towel to catch some of the oil.
Repeat until all the mixture is used.
Serve warm! Delicious with hummus, pita, veggies and tahini.
Tip: If you only want to use half the mixture, you can freeze the remaining mixture. Thaw and fry to prepare balls.
Calories: 84kcal | Carbohydrates: 14g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 39mg | Potassium: 352mg | Fiber: 4g | Sugar: 2g | Vitamin A: 529IU | Vitamin C: 11mg | Calcium: 92mg | Iron: 2mg