From Cookie and Kate
Crispy Falafel
- Time
- 50 min
- Makes
- 12
- Ingredients
- 10
Get the recipe at Cookie and Kate (opens in a new tab)
The method's theirs. Go give them the click.
Ingredients
- ¼ cup + 1 tablespoon extra-virgin olive oil
- 1 cup dried (uncooked/raw) chickpeas, rinsed, picked over and soaked for at least 4 hours and up to 24 hours in the refrigerator
- ½ cup roughly chopped red onion (about ½ small red onion)
- ½ cup packed fresh parsley (mostly leaves but small stems are ok)
- ½ cup packed fresh cilantro (mostly leaves but small stems are ok)
- 4 cloves garlic, quartered
- 1 teaspoon fine sea salt
- ½ teaspoon (about 25 twists) freshly ground black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
Nutrition · per serving
3 falafels per serving
- Calories
- 354 kcal
- Fat
- 20.7 g
- Fiber
- 6.9 g
- Sugar
- 6.1 g
- Sodium
- 578.6 mg
- Protein
- 10.9 g
- Trans fat
- 0 g
- Cholesterol
- 0 mg
- Carbohydrate
- 34.6 g
- Saturated fat
- 2.8 g
As published by Cookie and Kate.
The method
The steps live at cookieandkate.com. We don't copy them: Cookie and Kate wrote this recipe, and your visit supports them.