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–+ servings

Falafel – Authentic Chickpea Patties

These authentic chickpea patties are delicious and addictive. Spruce them up with fresh veggies and a generous dollop of hummus, serve on a green salad or inside a pitta pocket.
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Falafel patties in a pita bread and topped with pink turnip pickles.
Prep Time:30 minutes
Cook Time:30 minutes
pre-soaking:12 hours
Course
Appetizer
|
Main Course
Cuisine
Armenian
|
Mediterranean
|
Middle Eastern

Ingredients

  • 2 cup garbanzo beans
  • 1 cup cilantro roughly 2 bunches
  • 1 cup scallion
  • 1 each potato small
  • 4 garlic cloves
  • 1 tablespoon coriander
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup frying oil avocado or grapeseed

Instructions

  • Rinse the dry chickpeas in cold water, and put them in a large bowl. Cover with 4-5 inches of water and let soak on the counter 10 – 24 hours.
  • Rinse the chickpeas and place them in a strainer to drain.
  • Place the cilantro, scallions, potatoes and garlic in a food processor and pulse until chopped (eg. little bit chunky.)
  • Transfer them to a bowl.
  • Place the soaked chickpeas in the same food processor bowl and blend until coarsely ground.
  • Gradually add the green mix and spices.
  • Scrape down a few times to help the process.
  • Lastly, add the baking soda and give that one last pulse.
  • Transfer the mass into the bowl and refrigerate for at least an hour.
  • When ready to fry, divide the mixture into 18-20 balls and form 1-inch thick patties.
  • Pour ½ inch of oil into a frying skillet and heat to 350 degrees.
  • Carefully transfer the patties into the oil. Do not overcrowd them, and leave some room to flip them.
  • Carefully flip the patties and fry the other side for another 4-5 minutes. Once they are evenly browned they are ready.
  • Blot the oil on a paper towel and serve.

Notes

  • For the most authentic falafel, opt for dried garbanzo beans and soak them overnight. Avoid canned beans, as they offer a different texture and flavor. If you're short on time, an overnight soak is sufficient.
  • Make sure to use an abundant amount of cilantro, including both stems and leaves. Cilantro not only imparts the vibrant green color of falafel but also contributes its distinctive flavor.
  • For an authentic touch, use freshly toasted and ground coriander seeds; they're the secret ingredient that elevates the falafel.
  • Baking soda plays a dual role by aiding in the bean soaking process and acting as a leavening agent. You'll notice the patties rise notably during frying.
  • While optional, adding a small potato provides extra starch to help bind the patties. Feel free to omit it if desired.
Calories: 134kcal | Carbohydrates: 6g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 176mg | Potassium: 79mg | Fiber: 2g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

The provided nutritional information is an estimate per serving and is not guaranteed for accuracy.

Servings: 20 patties
Calories: 134kcal
Author: Noune DiCesare
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