Crujientes por fuera, estos clásicos falafels caseros están repletos de garbanzos ricos en proteínas, hierbas frescas, ajo y especias aromáticas. Naturalmente veganos y totalmente saciantes, son perfectos para bowls, para mojar en salsa de tahini o para coronar una ensalada mediterránea fresca.
Homemade Falafels
Rated 5.0 stars by 1 users
Category
Lunch
Cuisine
Middle Eastern
Servings
15
Prep Time
10 hours
Cook Time
15 hours
Crispy on the outside, these classic homemade falafels are packed with protein-rich chickpeas, fresh herbs, garlic, and aromatic spices. Naturally vegan and totally satisfying, they are perfect for bowls. dipping in tahini dressing, or topping a f...
Author:Agi
Ingredients
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1 cup dried chickpeas (Do not use canned chickpeas; dried chickpeas that have been soaked are essential for the right texture so they don't fall apart)
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½ cup fresh parsley leaves
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½ cup fresh coriander
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½ medium yellow onion, roughly chopped
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4 cloves garlic, peeled
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1 tsp ground cumin
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1 tsp ground coriander
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1 tsp salt
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½ tsp black pepper
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1 tsp baking powder (helps make the inside fluffy)
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2 tbsp chickpea flour
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Vegetable oil for frying (like canola or grapeseed)
Directions
Soak the Chickpeas: Place the dried chickpeas in a large bowl and cover them with cold water by about 2 inches. Let them soak overnight (or for at least 8–12 hours). They will double in size. Drain and rinse them well before using.
Process the Ingredients: Add the soaked, drained chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, and pepper to a food processor.
Pulse to a Coarse Meal: Pulse the mixture until it is finely minced and resembles coarse sand. Scrape down the sides of the bowl as needed. You want it to be crumbly but able to hold together when squeezed—do not blend it into a smooth paste.
Rest the Mixture: Transfer the mixture to a bowl, cover it, and place it in the refrigerator for at least 1 hour. Chilling helps the falafel hold its shape during frying.
Add Binders: Once chilled, sprinkle the baking powder and flour over the mixture and stir well to combine.
Shape the Falafel: Scoop out about 1½ to 2 tablespoons of the mixture at a time. Use your hands to gently shape them into small balls or thick patties. Do not pack them too tightly, or they will be dense.
Fry: Pour about 1½ to 2 inches of oil into a deep skillet or heavy-bottomed pot and heat it to 350°F (175°C). Carefully drop 4-5 falafel balls into the oil. Fry for 3-5 minutes, turning occasionally, until they are deep golden brown and crispy all over.
Drain and Serve: Use a slotted spoon to transfer the cooked falafels to a plate lined with paper towels to drain excess oil. Serve immediately while hot and crispy!
Recipe Note
Do not use canned chickpeas; dried chickpeas that have been soaked are essential for the right texture so they don't fall apart.
