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+ servings

Fresh Falafel Balls

Bakerette.com
Prep Time 1 day
Cook Time 10 minutes
Total Time 1 day 10 minutes
Servings 10
Calories 389 kcal

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.

Notes

If you don't have time to soak the beans, substitute three 15-ounce cans of garbanzo beans and start with step 2.

Nutrition

Serving: 89gCalories: 389kcalCarbohydrates: 31.7gProtein: 9.4gFat: 26.1gSaturated Fat: 2gTrans Fat: 0.1gSodium: 480mgFiber: 8.4gSugar: 5.4g
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