Description
Chickpea Falafel Balls are a crispy, flavorful Middle Eastern dish made from ground chickpeas, fresh herbs, and aromatic spices. Perfect for wraps, salads, or snacking, these protein-rich bites are vegan, customizable, and easy to prepare.
Ingredients
Units
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- 1 cup dried chickpeas (soaked overnight, drained)
- 1 small onion, chopped
- 3 cloves garlic
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1/2 tsp baking soda
- 2–3 tbsp chickpea flour or all-purpose flour
- Oil for frying, air-frying, or baking
Instructions
- Soak dried chickpeas overnight in a large bowl with water. Drain well before using.
- In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, and salt.
- Pulse until the mixture is finely ground and holds together when pressed.
- Add baking soda and chickpea flour. Mix to combine thoroughly.
- Refrigerate the mixture for at least 30 minutes.
- Form into small balls or patties using your hands.
- Choose a cooking method:
- Bake: Preheat oven to 400°F (200°C). Place falafel on a lined baking sheet. Bake for 20–25 minutes, turning halfway through.
- Air-fry: Preheat to 375°F (190°C). Air-fry for 12–15 minutes until golden and crispy.
- Shallow fry: Heat oil in a skillet and fry falafel until golden brown on all sides.
- Serve warm with tahini sauce, hummus, pita, or salad.
Notes
- Use only dried, soaked chickpeas for best texture and structure.
- Customize with more herbs or spice for flavor variation.
- Letting the mixture chill helps bind it and prevents crumbling.
- Falafel can be shaped and frozen before cooking for easy meal prep.
- Delicious both hot and at room temperature—great for picnics or lunchboxes.
Nutrition
- Serving Size: 4–5 falafel balls
- Calories: 230
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg