Middle Eastern · Lunch
Crispy Fried Chickpea Balls
Crispy fried chickpea balls made from ground raw chickpeas blended with garlic, onion, parsley, cilantro and cumin, then deep-fried until golden and crisp. Served with tahini sauce, pickled turnip and warm pita bread for scooping.
$3
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
685Calories
22.1gProtein
37.6gFat
65.2gCarbs
8.7gSugar
17.5gFiber
1289mgSodium
0mgChol
5.2gSat Fat
875mgPotassium
202mgCalcium
6.1mgIron
0mcgVitamin B12
14mgVitamin C
vegetarian
vegan
high-fiber
mediterranean
all-time-classics
vegan
Instructions
1
Prep
Drain the soaked chickpeas and pat dry; roughly chop the garlic, onion, parsley and cilantro.
2
Blitz
Pulse the chickpeas, garlic, onion, parsley and cilantro in a food processor until coarse and sandy with visible texture.
3
Build
Stir in the cumin, coriander, cayenne, baking powder and salt until evenly distributed.
4
Chill
Refrigerate the mixture for 60 minutes until firm enough to shape and hold together.
5
Fry
Heat the oil to 350°F (175°C) and fry batches of 3 balls for 3-4 minutes, turning once, until deep golden brown and crisp.
6
Drain
Lift onto paper towels and rest 1 minute to drain excess oil and set the crust.
7
Plate
Arrange the falafel on a plate with pita, tahini sauce and pickled turnip alongside for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, soaked weight dried chickpeas, soaked overnight and drained
- 4 cloves4 cloves garlic
- 11 small onion
- 1/2 cup30g fresh parsley leaves
- 1/2 cup18g fresh cilantro leaves
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp ground coriander
- 1/2 tsp1/2 tsp cayenne pepper
- 1 tsp1 tsp baking powder
- 1 tsp1 tsp salt
- 2 cup480ml vegetable oil, for deep-frying
- 2 tbsp2 tbsp sesame seeds
- 2 oz56g tahini sauce, for serving
- 22 small pita bread, for serving
- 4 tbsp4 tbsp pickled turnip, for serving
