Delicious Authentic Falafel Recipe
This Delicious Authentic Falafel Recipe is a must-try! Crispy on the outside with a flavorful, tender center, it's a Middle Eastern delight.
Servings: 4 servings
Ingredients
For the Falafel:
- 1 ¾ cups dry garbanzo beans soaked overnight
- 1 ¾ cups dry shelled and split fava beans soaked overnight
- ½ medium-sized yellow onion peeled and roughly chopped
- 5 garlic cloves trimmed
- 1 bunch green onions roughly chopped, root end trimmed
- 1 medium-packed cup flat leaf Italian parsley leaves
- ½ medium-packed cup cilantro leaves
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon baking powder
- Neutral flavored oil for frying
Instructions
Instructions:
- Soak the dry garbanzo beans and fava beans in separate bowls of water overnight.
- Drain and rinse the soaked beans. In a food processor, add the garbanzo beans, fava beans, chopped onion, garlic cloves, green onions, parsley, and cilantro. Pulse until finely chopped but not pureed.
- Transfer the mixture to a large mixing bowl. Add ground cumin, ground coriander, sea salt, black pepper, and baking powder. Mix thoroughly.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
- Form the mixture into small balls or patties, about the size of a golf ball.
- Heat enough neutral flavored oil in a deep frying pan to submerge the falafel halfway, aiming for 350°F (175°C).
- Add the shaped falafel to the hot oil in batches. Fry for about 3-4 minutes on each side, or until golden brown and crispy.
- Remove the falafel using a slotted spoon and place them on a plate lined with parchment paper to absorb excess oil.
Equipment
- Food Processor
- Large Mixing Bowl
- Deep frying pan or pot
- Slotted spoon
- Parchment Paper
- Measuring cups and spoons
Notes
- Ensure the beans are soaked overnight for the best texture.
- Fry in small batches to maintain oil temperature.
- Store uncooked falafel in the refrigerator for up to 2 days.