Mediterranean Falafel Balls 🧆

Name: Mediterranean Falafel Balls 🧆
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 40
Ingredients: 1 kilo chickpeas (soaked overnight); 1 bunch cilantro; 1/2 white onion; 1/2 green chili pepper; 8 mint leaves; 1 1/2 T salt; Cumin seeds 2 teaspoons (ground); Cilantro seeds 2 teaspoons (ground); 2 cloves fresh garlic; 1 teaspoon baking soda; Optional to add 1 teaspoon paprika

by Simone Shapiro

40 Balls

45 min

Here I have prepared for you an incredible recipe for the most flavorful, fresh, and crispy falafel balls.

falafel is a Mediterranean street food that has many variations. Currently I am living In israel and you have on almost every street corner a small shop serving falafel balls. Traditionally it is served inside pita bread, with tahini, pickles, and fresh Israeli salad composed of diced tomatoes and cucumbers.

People usually think that falafel making is a complicated process but it really is very simple, and it’s a great meal for anytime of the day.

I’ve composed a recipe that mixes some new fresh ingredients with some traditional ingredients that I saw used by my boyfriends Iraqi grandmother back in the day.

The batter is based on chickpeas that have been soaked over night - drained - and then blended with fresh herbs and spices.

I recommend to make this at home for a fun lunch, if you haven’t used all the batter you can freeze it as is and re use it for another time.

This is also a gluten free meal.

Mediterranean Falafel Balls 🧆

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Recipe details

Yield 40 Balls
Time spent: Prep time: 30 Minutes Cook time: 15 Minutes Total time: 45 min

Show Nutrition Info

Per serving

% Daily value

Instructions

For blending and frying

Blend all ingredients in a food processor until “sand like” texture. Place the mixture in a bowl, I recommend placing the in refrigerator for about an hour before frying but it is not a must
Heat a medium size pot with canola oil, the oil should be between 170-180 Celsius
Begin to form balls with the chickpea batter. About the size of a ping pong ball
Fry until golden brown on the outside Then place on towel paper so that the excess oil is drained out

Tips

I recommend tasting the batter before placing in the fryer to make sure the seasoning is at your liking, you can always add more salt or spices if you wish
Refrigerating the batter before frying helps combine the ingredients so it doesn’t break apart while frying, although it is not necessary.
When we make falafels we usually open our table to a buffet of freshly cut vegetables and dips to eat with this fried treat
I recommend buying Hummus spread Pickles Peppers Cucumber Tomatoes Tahini Fresh parsley Fresh pita Here it makes it fun and interactive that everyone can build there own pita

Comments

Susie on Dec 03, 2020

Please show the calories, Carbs, protein, fats, etc. Is it Keto friendly?

Like Reply
- Simone Shapiro on Dec 04, 2020
  
  Hi Susie!
  
  A 3.5 ounce serving of deep-fried falafel – no pita or toppings – has roughly 330 calories, 31 grams of carbohydrate, 17.5 grams of fat, 13 grams of protein and 294 milligrams of sodium. Falafel is also a good source of soluble fibre, the type that helps lower LDL (bad) cholesterol.
  
  I do not think it is friendly! Chickpeas are considered a legume.
  high carb, low fat.
  
  Like
Mimi Bailey on Feb 21, 2023

Is it possible to air fry these?

Like Reply
- Simone Shapiro on Feb 22, 2023
  
  I’ve never tried but it seems like a good idea! I would suggest forming them into thinner patties rather then balls and then air frying them.
  if they work please let me know!
  
  Like

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