Fried Chickpea falafel
This falafel recipe is absolutely one of my favorites. It’s crispy from the outside, delicious from the inside and that smell! Gosh, it’s something special.
The falafel has a hint of cinnamon in it, and it is one of the big success secrets of this falafel. Anyone to whom I have ever served it – has always complimented me on this dish. I’m sure you’ll have the same success with this falafel!
Another secret of this recipe are the dried chickpeas. Never use canned chickpeas for falafel, because that simply will not work out. Dried chickpeas give such a great bite and texture to the falafel. You will never achieve that with canned chickpeas.
I love to eat my falafel with pita bread, cucumber, tomato and garlic sauce. A great garlic sauce to serve with this falafel is my garlic sauce with yogurt. The falafel also pairs great with my hummus with cumin. This will really bring the Middle East to your home!
Middle Eastern Falafel
Easy, crispy and delicious falafel. Yield: 17 balls
- 200 gr dried chickpeas (soak overnight)
- 1 tsp ground cumin
- 1,5 ground coriander
- 1 tsp cinnamon
- 1 small onion
- 2 garlic cloves
- 1 tbsp all-purpose flour
- 1,5 tsp salt
- Handful fresh parsley
- Soak the chickpeas overnight in enough water.
- Finely chop the onions and garlic.
- Drain the chickpeas.
- Add all the ingredients, including the soaked chickpeas, to the blender and process for several minutes.
- Scrape the sides when needed.
- The consistency should be between couscous and a paste. You should be able to form balls out of the mixture. Don't overmix though.
- Remove the big chickpea chunks that the blender missed.
- Put the mixture in a bowl and refrigerate for 1 hour.
- Form the mixture into balls of around 3 cm.
- Fill a skillet with oil to a depth of 2 cm.
- Heat the oil over medium heat.
- Fry each side for around 2 - 3 minutes, or until brown/golden.
- Remove from oil and drain on paper towels.
- Won't the balls hold together? Put them back into the blender and process a bit longer.
- The balls will stick together a bit loosely at first, but will bind once you fry them.
- Do they brown too fast? Cool the oil down slightly and try again.
Did you make this recipe? I’d love to see pictures of your creations on Instagram!
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I’m Jeanette, the blogger behind Lazy Home Cook.
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1 gedachte over “Fried Chickpea falafel”
I took Jeanette’s suggestion of adding cinnamon to my falafel mix. I was a little hesitant at first because I like more earthy spices in my falafel like cumin. I trusted Jeanette and added it. It worked! It added a certain je ne sais quoi and it made the house smell like Christmas.