“These falafels are the closest thing to NYC street vendor falafels! Made the traditional way with dried soaked chickpeas! Great on a pita with lettuce, cucumber and yogurt. Asafoetida is usually found in Middle Eastern or Indian food stores. If you prefer, you can use 2 to 3 garlic cloves and 1 small chopped onion instead. This is a great base recipe, customize it to your own tastes.” - by Kathleen
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Place dried chickpeas in a bowl. Fill with water to cover; stir in baking soda. Soak at least 8 hours or overnight in refrigerator. Drain.
- Place soaked and drained chickpeas in a blender or food processor; blend to a paste.
- Pour water into chickpea paste and blend until smooth. Scrape down sides of blender with spatula if needed.
- Place sesame seeds, cumin, salt, baking powder, coriander, black pepper, red chili powder, sugar, turmeric, and asafoetida powder in blender with chickpea paste; blend until well mixed. Transfer chickpea mixture to a bowl.
- Chill chickpea mixture in refrigerator to allow flavors to blend, at least 1 hour and up to two days.
- Pour vegetable oil to a depth of 1 inch in a deep skillet over medium heat and heat to 370 degrees F (188 degrees C).
- Scoop up chickpea mixture by heaping tablespoons and form into balls the size of ping pong balls.
- Fry balls in hot oil until golden brown, 3 to 5 minutes on each side.
Nutrition
Amount Per Serving (6 total)
- Calories
- 262 cal
- 13%
- Fat
- 17.7 g
- 27%
- Carbs
- 20.8 g
- 7%
Based on a 2,000 calorie diet
Share It
Reviews (4)
Rate This Recipe
"Delicious! They come out moister than previous falafel recipes I have tried, and I can say first hand, that these are indeed just like the type you get at a halal foods cart in NYC. I also omitted th..." See moree sugar, baking soda, and powder as another member suggested, and it turned out great! I'm going to be making these again for my graduation party... I just might have to double the recipe!!"
sueb
"I omitted the baking soda, baking powder and sugar. These are great tasting burgers that I dry fried instead of deep fat fried. I'll be making them again!..." See more"
Vicky
"I agree with sueb that you can certainly forego the soda baking powder and sugar. I first learned about falafel from a Lebanese student in my class but for years relied on packaged mix (never as good..." See more!). Another great twist is to buy whole spices and grind them your self - it only adds 2 minutes to prep time but the flavors are so much more vivid. Also you can finely chop a bit of cilantro or parsley into the mixture. These make great finger food for parties too!"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
