Get ready to transport your kitchen to the vibrant streets of the Middle East with this mouthwatering Classic Vegan Falafel recipe that's not just delicious, but also gluten-free! Imagine biting into a perfectly crispy, golden-brown falafel ball that's packed with aromatic herbs and spices, creating a flavor explosion that will make you forget all about meat-based dishes. Whether you're a seasoned vegan, a curious foodie, or someone looking to expand your culinary horizons, this recipe promises to deliver restaurant-quality falafel right in the comfort of your own home.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 cup dried chickpeas, soaked overnight
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt to taste
- Oil for frying
Instructions
- Drain the dried chickpeas that have been soaked overnight and pat them completely dry using a clean kitchen towel. Do not use canned chickpeas as they will make the mixture too wet.
- In a food processor, combine the dried chickpeas, chopped onion, minced garlic, fresh parsley, fresh cilantro, cumin, coriander, and salt. Pulse the mixture until it becomes a coarse, crumbly texture that holds together when pressed.
- Transfer the mixture to a bowl and refrigerate for 30 minutes to help the falafel mixture firm up and make it easier to shape.
- Using your hands, form the mixture into small, compact balls or slightly flattened patties, approximately 1-
- 5 inches in diameter. Ensure they are tightly packed to prevent crumbling during cooking.
- Heat vegetable or canola oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). Use a thermometer to ensure accurate temperature for consistent frying.
- Carefully drop the falafel balls into the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
- Remove the falafel with a slotted spoon and drain on paper towels to remove excess oil. Sprinkle with a pinch of salt immediately after frying.
- Serve hot with tahini sauce, inside pita bread, or as part of a mezze platter with fresh vegetables and herbs.
Tips
- Chickpea Selection is Key: Always use dried chickpeas and soak them overnight. Canned chickpeas will make your mixture too wet and prevent proper binding.
- Moisture Management: After soaking, ensure chickpeas are completely dry before processing to achieve the right texture.
- Chilling Matters: Refrigerating the mixture for 30 minutes helps the falafel hold together better during shaping and frying.
- Oil Temperature is Critical: Use a thermometer to maintain 350°F for even, crispy frying. Too low, and they'll be greasy; too high, and they'll burn.
- Don't Overcrowd: Fry in small batches to maintain oil temperature and ensure even cooking.
- Serve Immediately: Falafel is best enjoyed hot and crispy, straight from the oil.
- Storage Tip: If you have leftovers, reheat in an oven to maintain crispiness, avoiding the microwave which can make them soggy.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 12g
Fat: 10g
Saturated Fat: 1g
Cholesterol: 0mg
