:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/NpOc-UuaizhzL4wErmRQ/f2fd40b1f9ac6a941fc65f72d56fbd.png "Healthy Fried Chickpea Falafel Recipe")
Healthy Fried Chickpea Falafel Recipe
Enjoy this classic Middle Eastern dish made with crispy and flavorful falafel patties. Serve them in pita bread or over a fresh salad, with a tangy tahini sauce. Perfect for a vegetarian lunch or dinner option!
Ingredients
- 1 Cup dried chickpeas
- 1⁄2 onion, roughly chopped
- 3 cloves garlic
- 1⁄2 Cup Fresh parsley
- 1⁄2 Cup fresh cilantro leaves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon baking powder
- 1 Cup all-purpose flour
- Salt, to taste
- vegetable oil, for frying
- Pita bread, for serving
- Lettuce, tomato and cucumber slices for serving (optional)
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Directions
In a large bowl, soak the dried chickpeas overnight. Make sure to cover them with water and add a pinch of baking soda.
The next day, drain and rinse the chickpeas. Combine the chickpeas, onion, garlic, cilantro, cumin, coriander, baking powder, flour, and salt. Refrigerate for at least 1 hour. This will help the mixture firm up.
Shape the chilled falafel mixture into small patties, roughly 1 inch thick and 2 inches in diameter.
Heat vegetable oil in a large skillet or deep fryer over medium heat. Fry the falafel patties in batches until golden brown and crispy, about 3-4 minutes per side. Use a slotted spoon to transfer the cooked falafel to a paper towel-lined plate to remove excess oil.
Serve the falafel hot in warmed pita bread, with lettuce, tomato, cucumber slices, and a generous drizzle of tahini sauce.
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TammersHealthy Fried Chickpea Falafel Recipe
Enjoy this classic Middle Eastern dish made with crispy and flavorful falafel patties. Serve them in pita bread or over a fresh salad, with a tangy tahini sauce. Perfect for a vegetarian lunch or dinner option!
In a large bowl, soak the dried chickpeas overnight. Make sure to cover them with water and add a pinch of baking soda.
The next day, drain and rinse the chickpeas. Combine the chickpeas, onion, garlic, cilantro, cumin, coriander, baking powder, flour, and salt. Refrigerate for at least 1 hour. This will help the mixture firm up.
Shape the chilled falafel mixture into small patties, roughly 1 inch thick and 2 inches in diameter.
Heat vegetable oil in a large skillet or deep fryer over medium heat. Fry the falafel patties in batches until golden brown and crispy, about 3-4 minutes per side. Use a slotted spoon to transfer the cooked falafel to a paper towel-lined plate to remove excess oil.
Serve the falafel hot in warmed pita bread, with lettuce, tomato, cucumber slices, and a generous drizzle of tahini sauce.
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