Original Falafel with Chickpeas
I love nothing more than a big plate with warm falafels and Arabic dips of all kind like Hummus and Moutabal. One of the most interesting times in an Arabic restaurant is gathering around a big table with friends, Shisha on the side and different dish appetizers.
Falafel in Arabic means “pepper”. It is a Middle Eastern dish of mashed chickpeas formed into balls and deep-fried, usually eaten with or in pitta bread. Speaking of chickpeas, you should do not use canned or cooked, as they will not work. The Chickpeas should be in raw for but soaked overnight.
I lived in Qatar for 9 years and I’ve discovered the recipe that works the best for amazing dip combinations. I have also visited a few restaurants in the city where they serve the best falafel! The vendors are always happy to have someone try these balls and they give them for a good price.
These delicious balls are Vegan, Gluten Free, highly nutritious and super easy to make! They are high in protein and you can use them for a complete meal. Crunchy outside and soft inside!
For the best result use a good food processor and start them pulsing them at a low speed first. Scrap the sides and pulse them again. Do not overdo it as it will start turning to Hummus! Wet your hands and form small balls. You can also put oil in your hands.
The best Original Falafel with Chickpeas | Middle East, Vegan and Gluten-Free
- 3.5 cups uncooked dry chickpeas
- 1 small onion
- 2 cloves garlic
- 5 Tbsp chopped parsley
- 2 Tbsp chickpea or other gluten-free flour for the mix
- Gluten-free flour to cover the balls before frying
- 2 tsp salt
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp black pepper
- 1 tsp red pepper
- sunflower oil for frying or other oil
- Put Chickpeas in a big bowl and cover them with cold water. leave them overnight. They will double in size.
- Drain them wash them well and put them in a food processor
- Add the onion, parsley, garlic, flour, salt, cumin.coriander and peppers.
- Blend them well until all mixed well. Do not over blend them! Just they are all finely mixed.
- Put the mix in a bowl and in the fridge for 1 hour.
- Put flour on a big plate.
- Form the mix into small balls and cover them each one with enough flour.
- Put frying oil in a pan and let it heat well over medium heat.
- When it's heated, put the falafel balls into the pan and fry them on each side for 2-3 minutes until golden.
- Put paper in a big plate and place the falafel so the oil will be absorbed.
- Serve them immediately on a plate with hummus, pita bread or any other sauce.
- --- Do not use canned chickpeas. The recipe will not work.
- ---- In case you can not form the balls, put the mix back to the processor and blend again.
- ---- Do not over blend them. If you over blend them, the chickpeas will start to create a creamy consistency.
- ---- This recipe makes around 30 falafel.
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