Falafel Balls
This Israeli staple is always a great treat that is good for you too.
Prep Time 15 minutes mins
Cook Time 4 minutes mins
Soaking & Refrigerating Time 14 hours hrs
Total Time 14 hours hrs 19 minutes mins
- 3 cups Dry Chickpeas (or use drained and rinsed canned chickpeas)
- 1 Onion
- 3 cloves Garlic
- ½ cup Chopped Fresh Parsley
- 2 tbsp Chickpea Flour (or quinoa flour)
- 1 tsp Coriander
- ½ tsp Black Pepper
- ¼ tsp Cayenne Pepper
- 2 tbsp Cumin
- ¼ cup Olive Oil
- Tahini Sauce (prepared separately)
- Pita Bread
Soak dry Chickpeas overnight in cold water (or use drained and rinsed canned chickpeas and place straight into the processor).
Place Chickpeas, Onion, Garlic, Parsley, Chickpea Flour, Coriander, Black Pepper, Cayenne Pepper, Cumin and Olive Oil in processor and blend to form a course paste. Paste should be a little more chunky than hummus but it should hold together when rolled into balls.
Refrigerate at least 2 hours before cooking.
Roll into desired size balls. Fry until golden brown in vegetable oil. Drain and serve with Pita Bread and Tahini Sauce.
Keyword Balls, Chickpeas, Falafal