The Crispiest Flourless Falafel
This amazing falafel is crispy on the outside but soft and airy on the inside. It is not only flourless, but also egg free, nut-free, and vegan. This super-simple falafel recipe takes chickpeas to the next level!
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EQUIPTMENT:
INGREDIENTS:
2 1/2 cups dried chickpeas
2/3 cup water
3 tbsp. (or more) of dill, chopped
3 tbsp. (or more) of parsley, chopped
2 cloves of garlic
1 tsp. salt
1 tsp. cumin
1 tsp. baking soda
1 1/2 tsp. vinegar or lemon juice
oil, for deep frying
Yields about 65 small falafel balls
DIRECTIONS:
Soak the dried chickpeas overnight. They should double in size.
In a food processor or blender, add the soaked chickpeas, water, dill, parsley, garlic, salt, and cumin.
Blend. The mixture should be slightly coarse. Do not over-blend it.
Heat about an inch of oil in a skillet.
In a separate small bowl, activate the baking soda by adding the vinegar to the baking soda.
Add the activated baking soda to the falafel batter and stir until combined.
Let the mixture sit for a few minutes before deep frying.
With a falafel scoop or cookie scoop, scoop the batter into the skillet and deep fry for a few minutes until golden brown.
Transfer the falafel to a paper towel to remove the excess oil.
TIPS WHEN MAKING FALAFEL
You can sprout your chickpeas, but increase the amount of water to 1 cup instead of 2/3 of a cup in the recipe.
You can add more greens to make your falafel more nutritious. It also creates a pleasant green color.
The oil should be very hot and should sizzle when you place the falafel into it, so be careful.
Increase the heat if you see white foam bubbles forming in the oil while frying your falafel.
Decrease the heat if your falafel browns instantly. It should take several minutes.
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