This recipe is super simple. It's actually one of my go-to meals when I'm feeling lazy but still want something tasty and healthy. I'm talking about seriously flavorful falafel, bursting with fresh parsley and the perfect amount of spice. This recipe is as much about the taste as it is about bringing people together, which is always a nice touch.
I got this recipe from my friend, Yasmin, who makes the best falafel I've ever had. I tweaked it a bit, added some more parsley because why not? and it's been a staple at my house ever since. It's one of those recipes that gets better the more you make it. You'll become an expert in no time!
Required Equipments
- Food processor or blender
- Large bowl
- Baking sheet
- Small bowl
- Measuring cups and spoons
- Shallow pan for frying
Falafel-with-Parsley
Crispy, flavorful falafel bursting with fresh parsley—easy to make and even easier to devour!
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 15 minutes
Cook Time: 6 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, you wanna rinse your chickpeas really well. Like, until the water runs clear. This helps get rid of any starchy residue, you know?
- Next, give those chickpeas a good whirl in a food processor or blender. You're aiming for a coarse texture, not a smooth paste. Don't be shy with the pulses!
- Once they are roughly chopped, move the mixture to a big bowl. Now add your finely chopped parsley. The more parsley, the brighter the flavor! Add your onion, garlic, and spices. I personally go heavy on the cumin. It gives the falafel that wonderful earthy tone.
- Now for the magic: chickpea flour. This is what helps bind everything together. Add it bit by bit, mixing with your hands until the mixture is thick but still moldable. It's kinda like making play-doh, only way more delicious.
- Heat a shallow pan with about an inch of oil over medium heat. Once the oil is hot (a small test piece of mixture should sizzle gently), form your mixture into little balls, about 1.5 inches in diameter. Don't overwork them. Just gently shape them.
- Fry the falafel in batches. You don't wanna overcrowd the pan, otherwise the temperature will drop and your falafel might end up greasy. Fry for about 3-4 minutes on each side, until they're golden and crispy. Mmm, I'm already craving them!
- Remove the falafel from the pan and place them on a wire rack to drain any excess oil. You can use paper towels too, but a rack lets the air get to them which helps them stay crispy.
- Serve your falafel while they're hot and crispy. They're fantastic in pitas with hummus and tahini, as part of a delicious mezze platter, or just as a snack with some of that lovely fresh parsley and a dollop of your favorite yogurt dip. Enjoy!
📝 Notes
- Soaking the chickpeas overnight makes them easier to blend, but if you're short on time, you can use canned chickpeas. Just make sure to drain and rinse them thoroughly before using.
- Don't be afraid to adjust the spices to your liking. Experiment with different combinations to find your perfect falafel flavor!
🍎 Nutrition
Calories: 200kcal
Protein: 8g
Fat: 10g
Carbohydrates: 25g
Fiber: 5g
Calcium: 20mg
