These Homemade Crispy Falafel are extremely tasty and super easy to make. You can make a big batch of batter and freeze for later.
- 200 g of dried chickpeas
- 1/2 of an onion
- 2 cloves of garlic
- 1 teaspoon of salt
- 1 tablespoon of flour
- 1/2 a teaspoon of baking soda
- 1/4 of a teaspoon of pepper
- 1 tablespoon of chopped cilantro
- 4 tablespoons of chopped parsley
- 1/4 of a teaspoon of dried cumin
- 500 ml of sunflower oil
- 150 g of breadcrumbs
Soak the chickpeas in cold water for 24 hours. Change the water 2 times and rinse them well. Keep the bowl in the fridge because if it’s too warm in the kitchen, they can ferment.
When you are ready to make the falafels, take the bowl out of the fridge, discard the water and rinse them one more time.
With a vertical blender or a food processor, blend the chickpeas until they become almost like a paste. This will take some minutes, so be careful with your food processor or blender, not to heat it too much.
Add the rest of the ingredients and blend to combine everything together.
Note: If 200g of chickpeas is too much for you, cut the recipe in half. But you can always make more, form falafels and freeze until you are ready to cook them. I think this is very convenient.
Taste to see if it needs more seasonings. Make small balls, about the size of a meatball and form them with your clean hands.
In a medium-size pot, that’s higher, add 500 ml of sunflower oil. Let it heat up and then add a few of the balls tossed in breadcrumbs, but not too many, not to be crowded.
Flip the falafels only once, when they’re brown and crispy. Prepare a plate lined with a paper towel to absorb the excess oil.
Serve these with a salad of your choice, in pita bread, or even in a sandwich. They’re delicious either way.
Have you made any of my recipes? Please tag me on Instagram with the tag #booksandlavender because I would love to see your creations.
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