Falafel is a popular Middle Eastern dish made from ground chickpeas seasoned with herbs and spices, and deep-fried into crispy balls or patties.
Prep Time
20 MINS
Marinating
2-4 HRS (Optional)
Cook Time
30 MINS
Total Time
40-50 MINS
Servings
Makes about 20 Falafel
Main Ingredients
1 cup RK White Chickpeas
1 small onion, roughly chopped
3-4 cloves garlic
1/2 cup fresh parsley leaves
1/2 cup fresh cilantro leaves
1 teaspoon RK Cumin Powder
1 teaspoon RK Coriander Powder
1/2 teaspoon baking soda
2 tablespoons RK Maida
RK Salt, to taste
RK Cooking Oil, for frying
Directions
1. Place white chickpeas in a bowl and cover with water. Soak overnight or for at least 6 hours. Drain the soaked chickpeas before using.
2. In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking soda, flour, and salt. Pulse until the mixture is well combined and forms a coarse paste. Avoid over-processing; you want some texture in the mixture.
3. Transfer the falafel mixture to a bowl and cover. Let it rest in the refrigerator for 2-4 hours to allow the flavors to develop. This step is optional but recommended for better flavor.
4. Heat vegetable oil in a deep fryer or a large frying pan over medium heat.
5. Shape the falafel mixture into small patties or balls, about the size of a golf ball.
6. Carefully place the falafel in the hot oil, frying in batches to avoid overcrowding the pan. Fry for about 4-5 minutes, or until the falafel turns golden brown and crispy.
7. Use a slotted spoon to remove the fried falafel from the oil and transfer them to a plate lined with paper towels to drain excess oil.
8. Serve the falafel warm with pita bread or as part of a mezze platter. Accompany with tahini sauce, chopped tomatoes, cucumbers, lettuce, and any other desired toppings.
