Yummy Falafel
Submitted by joss
Crispy fried falafel balls with chickpeas, herbs, and warm spices. Classic Middle Eastern vegetarian patties served in pita with fresh vegetables and tahini sauce.
YIELD
8 servingsPREP
20 minCOOK
15 minREADY
40 minGround chickpeas mixed with parsley, cumin, turmeric, and a hint of basil fry up into golden, crispy balls with tender, flavorful centers.
They bob to the surface when they’re done, taking just 2 minutes to cook through.
Stuff them into warm whole wheat pita halves with crunchy lettuce, juicy tomatoes, and sharp raw onion for the ultimate street food experience.
Frying Tips
- Grind properly: Use food processor for best texture; mixture should hold together but not be pasty
- Soft mixture is normal: Dough will feel soft but firms up during frying; don’t add extra flour
- Coat lightly: Roll balls in flour just before frying to help them hold shape and crisp up
- Basket frying: Fry 4-5 at a time in basket so they don’t stick together or crowd the pot
- Right temperature: Oil should be 350-375°F; balls should sizzle immediately when added
Variations
- Bake at 400°F for 25 minutes instead of frying for lighter version
- Add ¼ cup chopped cilantro or mint for extra freshness
- Serve with tahini sauce, tzatziki, or hot sauce for different flavor profiles
Ingredients
Directions
Grind the chickpeas through the coarse blade of a meat grinder or in the container of a food processor.
Add the remaining ingredients, with the exception of the last 6 ingredients.
Mix well. The mixture will be soft.
Preheat the oven, form the mixture into 1 inch balls, coat with the flour and fry, in a basket, four or five at a time, in the hot oil.
The balls rise to the surface and are light brown when cooked.
This takes about 2 minutes.
Drain on paper towels. Serve in whole wheat pita halves with chopped onion, tomato, and shredded lettuce.
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