Go Back
+ servings

Classic Falafel

This classic falafel is vegan and made using garbanzo beans, parsley and classic spices. Perfectly fried to crispy perfection.
Prep Time1 d
Cook Time35 mins
Total Time1 d 35 mins
Servings: 20 falafels
Author: Kathy Patalsky

Equipment

  • large soup pot
  • blender or food processor

Ingredients

  • 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

Frying Oil:

  • grapeseed oil as needed for frying

Instructions

Day Before:

  • The day before you want to make these falafels, add your dried chickpeas to a large mixing bowl and fill with enough water to cover by a few inches. Cover and let sit overnight. The chickpeas should double in size by morning -- or at least eight hours soaking time.

Day Of:

  • 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.

Frying:

  • 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.

Notes

Tip: If you only want to use half the mixture, you can freeze the remaining mixture. Thaw and fry to prepare balls.
referenced: recipe 

Nutrition Estimate

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