Description
A deliciously crispy falafel plate served with tahini sauce and fresh lemon wedges, perfect for a mezze platter.
Ingredients
Scale
- 1 cup dried chickpeas, soaked overnight
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking soda
- Salt and pepper to taste
- Vegetable oil for frying
- Tahini sauce for serving
- Fresh lemon wedges for garnish
Instructions
- Prepare the Chickpeas: Drain the soaked chickpeas well and pat them dry with a towel.
- Blend Ingredients: In a food processor, combine chickpeas, onions, garlic, parsley, cilantro, cumin, coriander, salt, and pepper. Pulse until the mixture is well combined but still slightly coarse.
- Mix the Batter: Transfer the mixture to a bowl. Add baking soda and mix thoroughly. Let it rest for about 30 minutes to allow the flavors to meld.
- Shape the Falafel: With damp hands, form small balls or patties from the mixture, about the size of a walnut.
- Preheat Oil: In a deep pan, heat vegetable oil to 350°F (175°C).
- Fry the Falafel: Carefully lower the falafel balls into the hot oil, frying them in batches to avoid overcrowding. Fry for about 3-5 minutes, or until golden brown and crisp on all sides. Remove from oil and drain on paper towels.
- Serve: Arrange the crispy falafel on a platter with tahini sauce and lemon wedges. Garnish with parsley.
Notes
- Ensure Proper Consistency: Avoid over-processing the mixture to maintain the right texture.
- Adjusting Flavor: Taste the mixture before frying and adjust seasoning if necessary.
- Baking Option: For a healthier option, brush the falafel with oil and bake at 375°F (190°C) for about 20-25 minutes, flipping halfway.
- Serving Suggestions: Serve in pita bread with veggies or as part of a mezze platter.
- Prep Time: 15 minutes (excluding soaking time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 plate