In a medium-sized pan, heat the oil over medium heat. The oil should be hot enough to sizzle when the falafel is added. Carefully place the falafel balls or patties into the pan, frying them in batches. Cook until they are golden brown on all sides, about 2-3 minutes per side. Remove them from the oil and drain on a paper towel-lined plate.
6. Serving Suggestions:
Serve the falafel hot, with your choice of sauces such as tahini, hummus, or tzatziki. They can also be enjoyed in pita bread with fresh vegetables or as part of a salad.
Notes
Soaking Chickpeas: Be sure to use dried chickpeas that have been soaked overnight. Canned chickpeas are not suitable for this recipe as they are too soft and will not hold together during frying.
Texture: The falafel mixture should be somewhat coarse but able to hold together when shaped. If it’s too wet, add a little more flour; if it’s too dry, add a little water.
Baking Option: For a healthier alternative, you can bake the falafel. Preheat the oven to 200°C (400°F) and bake for about 15 minutes on each side, or until golden brown.
Frequently Asked Questions
Can these falafel balls be baked? Yes, they can be baked at 200°C (400°F) for about 15 minutes on each side, until golden brown. This is a great alternative for a lower-fat version of the dish.
Nutritional Facts (Per Falafel Ball)
Calories: 129 kcal
Fat: 8.6g
Protein: 3.3g
Fiber: 2.3g
Carbohydrates: 10.4g
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