Description
Herbed falafel with mint, cilantro, and parsley, deep-fried to crispy perfection and served with a rich ginger-almond sauce.
Ingredients
Units
- 1 cup (240 ml) dried chickpeas
- 1/2 cup (120 ml) bulghur (cooked/steamed) or fava beans
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh cilantro
- 1 tbsp chopped fresh parsley
- 2 tsp chopped garlic and ginger
- 1 tsp garam masala
- 1 tbsp almond paste
- Bread crumbs, for coating
- Oil, for deep frying
- Salt, to taste
- Hummus, for garnishing
- Pita bread, pita chips, or other Lebanese bread, for serving
For the almond sauce
- 2 tbsp boiled onion paste
- 1 cup (240 ml) almond-pistachio paste
- 2 tsp white pepper powder
- 2 tsp hot paprika (if you like it spicy)
- 1 tsp ginger paste
- 1 cup (240 ml) water
- Salt, to taste
Instructions
- Soak the chickpeas overnight in water, then drain and reserve them.
- Cook the chickpeas in a pressure cooker or slow cook them until they are just tender but not mushy.
- Toast the cumin and coriander seeds in a dry pan over medium heat until fragrant, then grind them to a powder.
- In a food processor, combine the cooked chickpeas, bulghur or fava beans, ground cumin and coriander, chopped mint, cilantro, parsley, garlic and ginger, almond paste, garam masala, and salt. Pulse until the mixture is coarse and holds together.
- Shape the mixture into small balls or patties, then coat them with bread crumbs.
- Heat oil in a deep pan over medium-high heat. Fry the falafel until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
- For the almond sauce, heat a little oil in a pan and saute the boiled onion paste until translucent, then add the ginger paste and almond-pistachio paste and cook over low heat for a few minutes.
- Stir in the white pepper powder and hot paprika, then add the water. Simmer over low heat, stirring occasionally, until the sauce thickens. Season with salt to taste.
- Serve the herbed falafel with the almond sauce, or wrap them in pita bread with a dash of hummus.
Notes
- For a healthier option, try baking the falafel, though they may not be as crispy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven to retain crispiness.
- You can substitute fava beans with more chickpeas if desired.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3 grams
- Sodium: 450 mg
- Fat: 15 grams
- Carbohydrates: 45 grams
- Fiber: 10 grams
- Protein: 12 grams
- Cholesterol: 0 mg