The Best Falafel Recipe Ever!
My Favorite Falafel Recipe
If you are wondering how to make falafel, a popular snack made from chick peas or beans, then you have come to the right place. I have a great falafel recipe for you!
I have tried a few falafel recipes and I find that this one works the best for me. My recipe for falafel makes about 18 balls, or patties, and is made from chick peas, which are soaked, ground and seasoned with onions and parsley, then formed into balls or patties before frying.
I do try to keep the calorie content of the falafels down, to make them even more healthy, so, very often I will fry them using a low calorie oil spray instead of deep frying. You could of course bake the falafels, but, I find that this changes the texture of them a bit.
Calorie Content Of Falafel
The calories of the raw ingredients of the falafel is about 40 kcal per ball, or pattie, BEFORE cooking.
If you are looking to reduce the fat content of the falafel, try using the low cal spraying oil or baking the falafel instead of deep frying.
For Falafel And Lots More Delicious Recipes
Ingredients For The Falafel Mix
- 6oz dried chickpeas, soaked for 24 hours
- 1 teaspoon bicarbonate of soda
- 1 teaspoon of salt
- 1 small onion, very finely chopped
- 2 tablespoons very finely chopped parsley
- 1 teaspoon roasted and ground cumin seeds
- 1 teaspoon ground coriander seeds
- 2 cloves garlic, peeled and mashed to a pulp
- freshly ground black pepper
- 1 tablespoon lemon juice
- pinch of cayenne pepper
- oil for frying
You could of course try using canned chickpeas if you didn't remember to soak them the day before. But, I prefer the texture that the dried, soaked chickpeas gives to the falafel.
For More Healthy Chickpea Recipes
Making The Falafel
First of all, drain the chick peas and put them into the food processor.
Add the bicarbonate of soda and the salt and process untill the mixture has the texture of coarse breadcrumbs.
Empty the chickpeas into a bowl and add the onion, parsley, cumin, coriander, garlic, black pepper, lemon juice and cayenne. Mix gently with a fork, do not pat the mixture down, it should be loose and crumbly.
Heat the oil in a pan suitable for deep frying. While the oil is heating gently form the falafel patties, or balls, so that they just hold together.
Fry the falafel patties, in batches, for about 4 minutes, or until a reddish brown color on both sides, turning the patties at lest once while frying.
When done, remove the falafe patties with a slottled spoon and drain on kitchen paper.
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