• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipes
    • Entrée
    • Appetizers and Snacks
    • Breakfast
    • Salad
    • Soup
    • Basic
    • Dessert
    • Beverage
  • Contact

The Greedy Belly logo

January 29, 2019

Falafel

Hi friends! It’s been a while but I’m hoping to make a comeback. Back with more recipes and more food love stories to share with all of you.

Amongst all my kitchen experiments, Falafel is one recipe that I have been trying to perfect for the last couple of years. Over my lifetime I have eaten my share of dry, chewy, brittle falafels. And every time I find a good, moist one- I’m trying to figure what makes it so much better than the plethora of dry falafels!

So after a ton of falafel sampling by Roshan over the years, I think have finally found the perfect recipe- its juicy, moist and flavorful. Pack in a pita pocket with some coleslaw, tahini and Hummus, have it as it is as an appetizer with some Tzatziki, or make yourself a falafel bowl with some salad, veggies and Tahini or Tzatziki– I think you’re really going to enjoy this one!

 

Print Recipe
No ratings yet

Falafel

A Mediterranean delight full of flavor and protein!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 6
Calories: 195kcal

Ingredients

  • 1 cup dried chickpeas
  • 1 tbsp roughly chopped parsley
  • 1 tbsp roughly chopped cilantro
  • 1/4 of a large onion
  • 2 cloves garlic
  • 1 green chili
  • 1 tsp cumin powder
  • 1 tsp baking powder
  • 4 tbsp flour
  • 2 tbsp oil for shallow frying (I used avocado oil)

Instructions

  • Soak the chickpeas in water and leave it overnight or for at least 8 hours.
  • In a food processor add the drained chickpeas, onion, garlic, green chili, parsley, cilantro, cumin powder and salt. Process until blended but should form a puree.
  • Add the baking powder and flour and give it a few pulses until its well mixed in. Transfer this mixture to a airtight container and store in refrigerator for at least 1 hour. You can easily make this ahead of time and store in the refrigerator for up to a day.
  • When ready to fry the falafel make flat coin shaped rounds of the chickpea mixture.
  • Heat oil in a pan. Once the oil is hot add the falafel coins. Shallow fry the falafels until they are deep golden brown on each side.
  • To make falafel sandwiches, stuff half a pita pocket with cabbage slaw, falafels, sliced cucumber, sliced tomatoes, hummus and tahini sauce.

Nutrition

Serving: 2g | Sodium: 11mg | Sugar: 4.8g | Fiber: 6.6g | Calories: 195kcal | Saturated Fat: 0.8g | Fat: 6.8g | Protein: 7.5g | Carbohydrates: 27.6g

Nutrition Facts
Falafel
Amount Per Serving (2 g)
Calories 195 Calories from Fat 61
% Daily Value*
Fat 6.8g10%
Saturated Fat 0.8g5%
Sodium 11mg0%
Carbohydrates 27.6g9%
Fiber 6.6g28%
Sugar 4.8g5%
Protein 7.5g15%
* Percent Daily Values are based on a 2000 calorie diet.

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




1 × three =

Primary Sidebar

Categories

  • Appetizers and Snacks
  • Basic
  • Beverage
  • Breakfast
  • Dessert
  • Entrée
  • Kid Friendly
  • Salad
  • Soup

Recent Posts

  • Quinoa Khichdi
  • Paneer Tikka Masala Recipe
  • Healthy Slaw with Tahini Sauce
  • Falafel
  • Avocado Cilantro Green Goodness Sauce

About

Welcome and thank you for stopping by! I’m Esha and this little blog is my happy place. This is where I share my love for simple, good food with all of you. But first, a little about me – I’ve had a lifelong love affair with food, travel and traveling for food!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright The Greedy Belly© 2023