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Crispy Falafels
Photo: K8

Crispy Falafels

13 ingredients 7 steps fandom
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Estimated Nutrition (whole recipe, rough)

771
Calories
22g
Protein
18g
Fat
131g
Carbs

Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 9 portions →
Ingredient Portion assumed kcal
Flour 1 cup (125g) all-purpose 455
Chickpea 1/2 cup canned (120g) drained 134
Olive Oil 1 tbsp (14g) 119
Onion 1 medium (110g) 44
Cumin 1 tsp ground (2.1g) 8
Black Pepper 1 tsp ground (2.3g) 6
Garlic 1 clove (3g) 4
Parsley 1 tbsp chopped fresh (3.8g) 1
Salt 1 tsp (6g) 0
Bean not in our table 0
Coriander not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 1 cup raw garbanzo beans / chickpeas
  • 1 cup raw black eyed beans
  • ¼ cup raw green gram
  • ½ cup onions - finely chopped
  • 3 - 4 garlic cloves - chopped
  • 2 tbsp parsley - chopped
  • 2 tbsp coriander leaves - chopped
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • 1 tsp baking powder
  • 1 - 2 tbsp all-purpose flour
  • Salt and pepper to taste
  • Oil to fry

Directions

1

Clean and wash the garbanzo beans, black eyed peas and green gram. Soak the lentils overnight/ 6-8 hours in excess water. Drain and set them aside.

2

Grind them to a coarse paste in a grinder without water. Mix in all the ingredients and let the mixture sit for 1-2 hours in refrigerator. Bring them down to room temperature and roll them into small balls using a falafel scoop or a spoon or a small ice cream scoop and place over a baking sheet covered with a parchment paper.

3

Heat 3 inches of oil in a deep cooking vessel (375°F) . Once the oil gets heated up, first fry 1 ball and if the balls lose shape, add little more flour for maintaining the shape.

4

Fry them in batches of 6-8 at a time for 2-3 minutes on one side or until they turn golden brown. Drain excess oil and serve with a salad/ pitta bread/tahini sauce/mayonnaise.

5

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Recipe sourced from fandom

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