Falafel for Charishma

Bring the vibrant flavors of the Middle East to your kitchen with "Falafel for Charishma," a crispy, golden-fried delight made from wholesome dried chickpeas, fresh herbs, and aromatic spices. This authentic recipe combines parsley, cilantro, and a medley of cumin and coriander to create perfectly seasoned, bite-sized morsels with a tender texture inside and a crunchy exterior. Crafted with simple ingredients and no compromise on flavor, these falafel balls are naturally vegan and gluten-friendly with the option of chickpea flour. Serve them as a satisfying snack, in a pita wrap with tahini sauce, or atop a refreshing salad for a complete meal. With just 30 minutes of active prep time and a few pantry staples, this easy homemade falafel recipe is destined to become a go-to favorite for weeknight dinners or meal prep. Perfect for sharing, these irresistibly flavorful falafels are sure to impress!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup Dried chickpeas
• 1 cup Fresh parsley
• 1 cup Fresh cilantro
• 1 medium Onion
• 3 Garlic cloves
• 2 teaspoons Ground cumin
• 2 teaspoons Ground coriander
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Baking powder
• 2 tablespoons Flour (all-purpose or chickpea)
• 2 cups Vegetable oil (for frying)

Directions

Step 1

Rinse the dried chickpeas and soak them in water for 12 to 24 hours. Drain and pat them dry with a clean kitchen towel.

Step 2

In a food processor, add the soaked chickpeas, parsley, cilantro, onion (roughly chopped), garlic cloves, cumin, coriander, salt, and black pepper.

Step 3

Pulse the mixture in the food processor until it has a coarse, grainy texture but is not pureed. Avoid over-processing.

Step 4

Transfer the falafel mixture to a large bowl. Stir in the baking powder and flour until well combined. Cover and refrigerate for 30 to 60 minutes to firm up.

Step 5

Heat the vegetable oil in a deep saucepan or skillet over medium heat until it reaches approximately 350°F (175°C).

Step 6

Using damp hands or a falafel scoop, shape the mixture into small balls or patties, about 1.5 inches in diameter.

Step 7

Gently place the falafel into the hot oil, frying in batches to avoid overcrowding. Cook each batch for 3 to 4 minutes, turning to ensure even browning, until golden and crispy.

Step 8

Remove the falafel from the oil with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.

Step 9

Serve the falafel warm with pita bread, tahini sauce, fresh vegetables, or over a salad.

Nutrition Facts

Serving size	943.3 grams (943.3g)

Amount per serving	% Daily Value*
Calories	4981

Total Fat 487.90g	626%
Saturated Fat 69.10g	345%
Polyunsaturated Fat NaNg
Cholesterol 0mg	0%
Sodium 2917mg	127%
Total Carbohydrate 163.00g	59%
Dietary Fiber 41.50g	148%
Total Sugars 30.00g
Protein 45.80g	92%

Vitamin D 0IU	0%
Calcium 432mg	33%
Iron 22mg	120%
Potassium 2776mg	59%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 84.0%

Protein: 3.5%

Carbs: 12.5%