Crispy and Flavorful Falafel Balls Recipe

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Ever had a craving for a snack that’s both crispy and packed with flavor? These falafel balls are exactly what you’re looking for. Perfectly seasoned and fried to golden perfection, they make a delightful appetizer or a satisfying addition to any meal. Plus, they’re a great option for vegetarian or vegan diets.

Let me share a little secret: making falafel at home is easier than you think. With just a handful of ingredients, you can create these little flavor bombs that are sure to impress your friends and family. Serve them with tahini sauce or fresh veggies, and you’ve got a winning dish.

This falafel recipe is not only delicious but also versatile. You can serve them in a pita, on a salad, or simply enjoy them on their own. No matter how you choose to enjoy them, these crispy bites are sure to be a hit for your next party!

The Ultimate Falafel Balls Recipe

These falafel balls are crunchy on the outside and tender on the inside, bursting with flavors of garlic, cumin, and fresh herbs. They’re perfect for dipping in tahini sauce or enjoying with a side of fresh salad.

Ingredients

1 cup dried chickpeas, soaked overnight
1 small onion, chopped
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon baking powder
Salt and pepper to taste
Oil for frying

Instructions

Prepare the Chickpeas: Drain and rinse the soaked chickpeas. They should be firm but not cooked.
Blend the Mixture: In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper. Pulse until a coarse mixture forms.
Shape the Falafel: Using your hands, form small balls or patties from the mixture.
Heat the Oil: In a deep skillet or pot, heat oil over medium-high heat until hot.
Fry the Falafel: Carefully add the falafel balls to the hot oil and fry until golden brown, about 3-4 minutes on each side. Remove and drain on paper towels.
Serve: Enjoy the falafel warm with tahini sauce, in a pita, or atop a fresh salad.