These Fresh Falafel Balls are an authentic Middle Eastern dish made out of chickpeas (garbanzo beans), deep fried, and usually stuffed into pita bread with vegetables, tahini sauce, and/or hummus.
Hi, I’m Jen from Bakerette.com and I’m here to share with you this delicious recipe for fresh falafel balls.
Fresh Falafel Balls
I say “fresh” because they are made from scratching using dry garbanzo beans…
Have you ever had a falafel? You haven’t? You’ve got to try one!
Falafel can be made into balls or patties, but for today, we’re shaping them into balls.
You can make the falafels with canned garbanzo beans, but they can get a little too moist sometimes. Soaking the beans is traditional and authentic.
These Fresh Falafel Balls are:
Fried
Filling
Very satisfying
Delicious
Slightly spicy
No cholesterol
Simple
Crispy on the outside
Soft on the inside
Enjoy!
xoxo Jen
If you like this recipe, you might also like this recipe for roasted red pepper hummus at Bakerette.com
Or try this recipe for quick and easy hummus cups. The perfect appetizer.
Fresh Falafel Balls
Ingredients
- 1 pound dry garbanzo beans chickpeas, drained and rinsed
- 1 onion quartered
- 4 cloves garlic minced
- 1/2 cup chopped parsley leaves
- 1 1/2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 2 teaspoons fresh lime juice
- 1 tablespoon olive oil
- 3 tablespoons all-purpose flour
- 2 cups canola oil
- 2 teaspoons baking powder
Instructions
- In a large pot, place, add beans and cover with water. Cover and set aside. Let soak for 24 hours. Drain and rinse.
- In a food processor, add beans and onion. Pulse until finely chopped. Set aside 1 cup of mixture. Add garlic, parsley, coriander, cumin, salt, pepper, and cayenne pepper to the bean mixture in the food processor. Process on low until thoroughly blended. Add reserved bean mixture to the food processor and add lemon juice, olive oil, and flour. Continue processing on low until mixture resembles course meal. Cover and refrigerate for approximately 2 hours.
- In a large skillet or wok, add canola oil and warm over medium-high heat.
- Remove bean mixture from the refrigerator, stir in baking soda until thoroughly combined. Using damp hands, form mixture into 1 1/2-inch balls in diameter. Place in skillet and cook until all sides of the falafel are browned (about 5 minutes). Repeat with remaining falafel balls.
- For a main dish, serve in a pita bread with lettuce, tomato, and tahini. Serve immediately.
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