One day ahead: Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Add 1/2 tsp of baking soda to the water and stir; this will help soften the chickpeas. Cover the bowl and let them soak overnight in a cool, dark place or in the refrigerator. The chickpeas should soak at least 12 hours and up to 24 hours, until tender (change soaking water for fresh water after 12 hours). They will double in size as they soak – you will have between 4 and 5 cups of beans after soaking.
Drain and rinse the chickpeas well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour or chickpea flour (use chickpea flour to make gluten free), salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom. Note: if you have a smaller food processor, you will want to divide the ingredients in half and process the mixture one batch at a time.
Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process until the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that... but don't over-process, you don't want it turning into hummus!
If the balls won't hold together, place the mixture back in the processor again and continue processing to make it more paste-like. Keep in mind that the balls will be delicate at first; if you can get them into the hot oil, they will bind together and stick. If they still won't hold together, you can try adding 2-3 tbsp of flour or chickpea flour to the mixture. If they still won't hold, add 1-2 eggs to the mix. This should fix any issues you are having.
Before frying my first batch of falafel, I like to fry a test one in the center of the pan. If the oil is at the right temperature, it will take 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot and your falafels will not be fully cooked in the center. Cool the oil down slightly and try again.
When the oil is at the right temperature, fry the falafels in batches of 5-6 at a time until golden brown on both sides.
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|Serving Size: 1 (790g)|
|Recipe Makes: 1|
|Calories from Fat: 1089 (41%)|
|Amt Per Serving||% DV|
|Total Fat 121g||161 %|
|Saturated Fat 61.7g||308 %|
|Monounsaturated Fat 30.6g|
|Polyunsanturated Fat 15.9g|
|Cholesterol 247.3mg||76 %|
|Sodium 868.9mg||30 %|
|Potassium 4480.7mg||118 %|
|Total Carbohydrate 310.1g||91 %|
|Dietary Fiber 82.1g||328 %|
|Sugars, other 227.9g|
|Protein 94.2g||135 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2631
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