Falafel Balls

Falafel Balls are crispy, flavorful bites made from ground chickpeas and fresh herbs, perfect for snacking or as a part of a meal. This vegan Lebanese delicacy is packed with protein and spices, making it a delightful addition to any table.

Ingredients

• Dried chickpeas - 100 grams
• Garlic cloves - 2, minced
• Red onion - 1 small, chopped
• Fresh parsley - 30 grams, chopped
• Fresh cilantro - 30 grams, chopped
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Baking powder - 1/2 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• All-purpose flour - 2 tablespoons
• Vegetable oil - for frying

Steps

1. Soak the dried chickpeas in water overnight or for at least 8 hours.
2. Drain and rinse the soaked chickpeas, then place them in a food processor along with garlic, onion, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper.
3. Pulse the mixture until it forms a coarse paste, scraping down the sides as needed. Be careful not to over-process; the mixture should still have some texture.
4. Transfer the mixture to a bowl and stir in the flour until well combined.
5. Cover the bowl and let the mixture rest in the refrigerator for about 30 minutes.
6. In a deep frying pan, heat vegetable oil over medium heat until hot (about 180°C or 350°F).
7. Using your hands, form small balls (about 1.5 inches in diameter) from the mixture.
8. Carefully drop the falafel balls into the hot oil, frying in batches to avoid overcrowding, and cook for about 4-5 minutes or until golden brown, turning occasionally.
9. Remove the falafel from the oil and drain on paper towels. Serve warm with tahini sauce or in a pita with salad.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• High in plant-based protein, beneficial for muscle building and repair.
• Rich in dietary fiber, promoting digestive health and regularity.

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