Prep Time::20 mins
Cook Time::10 mins
Additional Time:: 12 hrs
Total Time:: 12 hrs 30 mins
Servings::6
Yield::6 servings
Ingredients
1 cup dry garbanzo beans
½ yellow onion, diced
½ cup chopped fresh flat-leaf parsley
4 cloves minced garlic
1 tablespoon all-purpose flour, or more as needed
2 teaspoons lemon juice
1 ½ teaspoons salt, or to taste
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon baking soda
⅛ teaspoon cayenne pepper
oil for frying
Directions
Place garbanzo beans into a large container and cover with several inches of cool water; let stand 12 to 24 hours. Drain.
Blend garbanzo beans, onion, parsley, garlic, flour, lemon juice, salt, cumin, coriander, baking soda, and cayenne pepper together in a food processor, scraping down the sides of the bowl as necessary, until mixture is finely ground and holds together when pressed. Transfer garbanzo mixture to a bowl, cover with plastic wrap, and refrigerate until flavors blend, 1 to 2 hours.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Divide dough into 12 portions and roll each with moistened hands into a ball.
Working in batches, cook falafel balls in hot oil until browned and crispy, about 5 minutes. Transfer to a wire rack to drain.
Editor’s Notes
Serve with Tahini Sauce on this site.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.