Falafel
Deep-fried balls made from ground chickpeas or fava beans.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Drain the soaked dried chickpeas thoroughly and pat dry with a paper towel to remove excess moisture.
- 2
In a food processor, pulse the chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, and salt until it forms a coarse, sand-like meal (do not over-blend into a paste).
- 3
Transfer the mixture to a bowl, stir in the baking soda, cover, and refrigerate for 30 minutes to allow the flavors to meld and the mixture to firm up.
- 4
Heat neutral oil in a deep heavy-bottomed pot to exactly 350°F (175°C).
- 5
Using wet hands or a scoop, form the chilled mixture into 1.5-inch round balls or small patties, pressing firmly so they hold together.
- 6
Fry the falafel in small batches for 3 to 4 minutes, turning occasionally, until the exterior is a deep, crispy golden brown and the inside is cooked and fragrant. Drain on a wire rack.
Plan it in Listahan
Add Falafel to your week, check it against your household's allergens, and build the shopping list automatically.