Falafel Recipe – Eats Now

Name: Falafel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried chickpeas, soaked overnight in cold water; 2 large yellow onions, finely chopped; 1/3 cup minced parsley; 1/4 cup plus 1 tablespoon all-purpose flour; 3 garlic cloves, minced; 2 teaspoons ground coriander; 2 teaspoons ground cumin; Kosher salt; Pepper; Canola oil, for frying; Butter lettuce, tomato slices, sliced red onion, tahini, Israeli zhoug (see Note), Israeli pickles and warm pita, for serving

Servings: persons

2 cups dried chickpeas, soaked overnight in cold water
2 large yellow onions, finely chopped
1/3 cup minced parsley
1/4 cup plus 1 tablespoon all-purpose flour
3 garlic cloves, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
Kosher salt
Pepper
Canola oil, for frying
Butter lettuce, tomato slices, sliced red onion, tahini, Israeli zhoug (see Note), Israeli pickles and warm pita, for serving

1
Drain the chickpeas and transfer to a large pot.
2
Cover with cold water and bring to a boil over moderately high heat.
3
Reduce the heat to moderately low and simmer until tender, about 1 hour.
4
Drain the chickpeas and spread them out on a rimmed baking sheet; let cool to room temperature for 20 minutes.
5
In a large bowl, combine the cooled chickpeas with the onions, parsley, flour, garlic, coriander and cumin.
6
Transfer to a food processor and pulse until finely chopped but not pureed, about 2 minutes.
7
Scrape the falafel mixture into the large bowl and season with salt and pepper.
8
Shape the falafel mixture into twenty-four 3-tablespoon-size balls.
9
Flatten into 1 1/2-inch rounds, about 3/4 inch thick.
10
Transfer the falafel to a rimmed baking sheet.
11
In a medium saucepan, heat 2 inches of oil to 375 over moderately high heat.
12
Fry the falafel in batches until golden brown and cooked through, about 3 minutes per batch.
13
Drain on a wire rack lined with paper towels.
14
Season with salt.
15
Serve the falafel warm as a sandwich with lettuce, tomato, red onion, tahini, zhoug, Israeli pickles and pita.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups dried chickpeas, soaked overnight in cold water, 2 large yellow onions, finely chopped, 1/3 cup minced parsley, 1/4 cup plus 1 tablespoon all-purpose flour, and more.

Yes, Falafel falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Falafel

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