A healthy alternative for meatballs that are perfect for vegans.They are so good that meat lovers will love them.Chickpea-based balls are a recognized mixture of onion, garlic, parsley and spices, crispy skin and soft center . Give these gorgeous balls a try; I promise they taste as good as they look.To start off you need to soak the chickpeas overnight. The rest is very simple.
Serve the Falafel balls with Tahini sauce with a drizzle of fresh lemon juice.
| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Passive Time | 1 hour |
| Servings |
around 15 Falafel balls
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Ingredients
- 1 cup dry chickpeas soaked in water overnight
- 1/2 onion diced
- 2 garlic cloves mined
- 4 tablespoons chopped flat leaf parsley
- 2 tablespoons fresh squeezed lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon baking soda
- 1 tablespoon flour
Ingredients
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Instructions
- Add the chickpeas to a large bowl and pour in water to cover.The chickpeas will double their size so make sure you cover by several inches of water. Add one teaspoon of baking soda, that will help for the chickpeas to soften, and let them soak overnight.
- Chickpeas should be drained and rinsed.Dry them with a kitchen towel before using.
- Add all the ingredients into a food processor and process until finely ground and combined. Do not over mix. The texture should be slightly granule, not paste. The mixture should hold its shape.
- Transfer to a bowl and cover with plastic wrap and keep in the fridge for at least one hour before frying.
- Form walnut size balls and fry them in a deep fryer for about 5 minutes on 350 Fahrenheit.If you don`t have a deep fryer, simply shape the Falafel into patties and cook them on medium heat in oiled pan or skillet on both sides until lightly browned and crispy.
- Serve the Falafel warm.
Recipe Notes
- Use only dry soaked chickpeas.Canned chickpeas may not work for this recipe.