Herb falafel

Name: Herb falafel
Total time: 790 min
Yield: 4
Cuisine: Lebanese
Ingredients: 250 g Dried chickpeas; 100 g Onion; 35 g Fresh parsley; 25 g Fresh coriander; 12 g Garlic; 3 g Ground cumin; 3 g Ground coriander seed; 3 g Baking powder; 3 g Salt; 50 g Rapeseed oil; 30 g Water

Crisp chickpea patties packed with parsley, coriander and spices.

Estimated total time: 790 minutes4 portionsAbout 360 kcal per portion

A tray of golden-brown falafel patties — Photo: Popo le Chien · CC BY-SA 3.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Image resized and JPEG encoded for website use.

Ingredients for 4 portions

250 g Dried chickpeas
100 g Onion
35 g Fresh parsley
25 g Fresh coriander
12 g Garlic
3 g Ground cumin
3 g Ground coriander seed
3 g Baking powder
3 g Salt
50 g Rapeseed oil
30 g Water

Method

Soak dried chickpeas in plenty of water in the refrigerator for 12 hours, then drain very well. Do not use cooked or tinned chickpeas for this recipe.
Pulse chickpeas, onion, herbs, garlic, spices, salt and measured water in a food processor to a fine coarse paste that holds together, scraping down as needed.
Stir in baking powder, cover and chill for 30 minutes. Form 16 small flattened patties, about 1.5 cm thick.
Heat oil in a heavy pan over medium heat. Shallow-fry in batches for 4–5 minutes per side until deeply golden and fully hot through. Drain briefly and serve.

Includes 12-hour soaking and 30-minute chilling. Four patties per portion. All 50 g frying oil is included; some may remain in the pan. Tahini sauce and bread are excluded.

فلافل

Allergens and ingredient checks

Listed allergens: none flagged in listed ingredients. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

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