Falafel-Chickpea Meatballs Recipe
Updated: Jul 9
Falafel, chickpea meatballs are one of the most popular dishes of the Middle East, especially in Israel. Unlike hummus, we make falafel with raw chickpeas, we don't boil it and we fry it. Falafel is not a dish to be cooked in the oven. You can bake it in the oven, of course, but then it's not falafel.
We soak the chickpeas in water overnight, and the chickpeas swell. In this way, we grind the meat with other ingredients either in a meat grinder or in a food processor.
After keeping it in the refrigerator for a while, we shape meatballs with our hands and fry them in sunflower oil. Do not use olive oil when frying, there is no need. Since the oil reaches very high temperatures during frying, the very healthy properties of olive oil are lost. Don't waste it.
Falafel is a spice-rich dish: We add ground paprika, coriander, cumin, fresh parsley, fresh coriander and, if available, powdered cardamom. When I first tried to shape the falafel, I saw that it was wet, I thought it would not happen, but I squeezed some water with my hand and turned it in my hand and saw that it stuck. It didn't fall apart. Just make sure it didn't fall apart like that. Top it off with falafel with tahini sauce, salad and yogurt. Whether in lavash or with plenty of salad. Details below
Preparation Time: 15 minutes
Cooking Time:10 minutes
Total Time: 25 minutes
Course: Appetizer, Mezes
Portion: 4 people
Cuisines: Middle Eastern, Israel
Dietary features: Vegetarian, Vegan
Falafel-Chickpea Meatballs Recipe Ingredients
250 g dried chickpeas
Half medium onion finely chopped
1 clove of crushed garlic
1 tablespoon finely chopped parsley
2 tablespoons finely chopped coriander
1 teaspoon ground red pepper
2 teaspoons of cumin powder
2 teaspoons coriander powder
If you have 1 teaspoon of cardamom powder
2 teaspoons of baking powder
3 tablespoons of water
1.5 tablespoons all-purpose flour
3 cups / 750 ml sunflower oil frying
How To Make Falafel-Chickpea Meatballs Recipe
Put the chickpeas in a large bowl the night before and cover them with cold water. We want the chickpeas to swell well.
The next day, wash and drain the chickpeas well and grind them in a food processor with onion, garlic, parsley and coriander. If you have a meat grinder, you will get better results. Do not throw all the mixture into the food processor at once, pull it out little by little. After the mixture is well puréed, add the spices, baking powder, salt, flour and water to the food processor and run the food processor again and mix the mixture well. Pour the mixture into a bowl, cover with a kitchen towel and leave in the refrigerator for at least 1 hour or until ready to use.
Fill a deep, thick-bottomed medium saucepan with oil. The oil should coat the entire falafel, so add generously. To prepare the falafels, take 1 tablespoon of the mixture with wet hands and form small patties by pressing and turning between your palms. Don't worry if the mixture is wet and doesn't seem to come together. Squeeze the mixture in your hand. As you rotate and press the mixture with your palms, you will see that the mixture sticks. Turn them in the palm of your hand until you are sure that the meatballs will not fall apart.
Sprinkle sesame seeds evenly on top if you wish, and fry in this way for 4 minutes, until the outside is well browned and the inside is completely cooked. Lay a paper towel on a plate or strainer and add the fried falafels on top and draw the oil a little. Serve it immediately with salad, yoghurt or serve it as appetizer.