Falafels
Whip up these delicious falafels in a flash, no overnight soaking of chickpeas needed! Blend together fresh herbs, garlic, and chickpeas for a crispy delight that’s bursting with flavor. Perfect for a quick snack or a vibrant addition to any meal, these little bites of goodness will have everyone coming back for more!
Prep
10
min
Cook
15
min
Serves
1
people
Level
beginner
📝 Ingredients
Serves 1🥬Fresh Produce(3)
- 1 g de persil séché (0.04 oz)
- 1 g de poivre moulu (0.04 oz)
- 2 g d’oignon en flocons (0.07 oz)
🫙Pantry Staples(2)
- 1 g de bicarbonate alimentaire (0.04 oz)
- 70 g de farine de pois chiches (0.56 cup)
🧂Spices & Seasonings(4)
- 1 g de coriandre séchée (0.04 oz)
- 1 g d’ail en poudre (0.04 oz)
- 1 g de cumin en poudre (0.04 oz)
- 2 g de sel (0.07 oz)
Nutrition (per serving)
Calories
273
Protein
17g
Carbs
47g
Fat
5g
👨🍳 Instructions
- 1
For 80g of dry mixture, add 100g of hot water, mix and let it rest for 10 minutes.
- 2
Then form small patties (do not make them too big or they may be doughy in the center).
- 3
Cook in a pan with a little oil or in a deep fryer for crispy falafels.
💡 Pro Tips
- ✓Use water at 65-70°C (150-160°F) rather than boiling water when hydrating your chickpea flour mixture, as temperatures above 70°C denature plant proteins and prevent proper binding, resulting in crumbly falafels that fall apart during frying.ingredient65-70°C optimal temperature
- ✓Rest the hydrated mixture for exactly 10 minutes before shaping because chickpea flour absorbs water through starch gelatinization in this timeframe—resting less yields loose patties, while resting over 15 minutes allows excess moisture to separate and creates a gummy texture.timing10 minutes optimal rest
- ✓Form falafels to 35-40g each (roughly 3-4cm diameter) and chill them at 4°C for 20 minutes before frying because the cold sets the bicarbonate's CO₂ release pattern, ensuring even crumb structure and preventing dense, doughy centers in oil above 170°C.technique35-40g each; 20 minutes cold rest; 170°C+ oil
- ✓Maintain deep-fry oil at 175-180°C; at this temperature the exterior sets in 45-60 seconds before the interior steams, using the bicarbonate's gas expansion (90°C activation threshold) to create an airy crumb rather than dense paste.equipment175-180°C; 45-60 second fry time
- ✓The 1g bicarbonate to 80g dry mixture ratio (1.25% by weight) produces optimal CO₂ lift—higher percentages create bitter, soapy flavors from unreacted sodium, while lower percentages yield dense falafels lacking interior air pockets.ingredient1.25% bicarbonate ratio
Share this recipe
Prep
10
min
Cook
15
min
Serves
1
people
Level
beginner
Share this recipe
Falafels
Whip up these delicious falafels in a flash, no overnight soaking of chickpeas needed! Blend together fresh herbs, garlic, and chickpeas for a crispy delight that’s bursting with flavor. Perfect for a quick snack or a vibrant addition to any meal, these little bites of goodness will have everyone coming back for more!
📝 Ingredients
Serves 1🥬Fresh Produce(3)
- 1 g de persil séché (0.04 oz)
- 1 g de poivre moulu (0.04 oz)
- 2 g d’oignon en flocons (0.07 oz)
🫙Pantry Staples(2)
- 1 g de bicarbonate alimentaire (0.04 oz)
- 70 g de farine de pois chiches (0.56 cup)
🧂Spices & Seasonings(4)
- 1 g de coriandre séchée (0.04 oz)
- 1 g d’ail en poudre (0.04 oz)
- 1 g de cumin en poudre (0.04 oz)
- 2 g de sel (0.07 oz)
Nutrition (per serving)
Calories
273
Protein
17g
Carbs
47g
Fat
5g
👨🍳 Instructions
- 1
For 80g of dry mixture, add 100g of hot water, mix and let it rest for 10 minutes.
- 2
Then form small patties (do not make them too big or they may be doughy in the center).
- 3
Cook in a pan with a little oil or in a deep fryer for crispy falafels.
💡 Pro Tips
- ✓Use water at 65-70°C (150-160°F) rather than boiling water when hydrating your chickpea flour mixture, as temperatures above 70°C denature plant proteins and prevent proper binding, resulting in crumbly falafels that fall apart during frying.ingredient65-70°C optimal temperature
- ✓Rest the hydrated mixture for exactly 10 minutes before shaping because chickpea flour absorbs water through starch gelatinization in this timeframe—resting less yields loose patties, while resting over 15 minutes allows excess moisture to separate and creates a gummy texture.timing10 minutes optimal rest
- ✓Form falafels to 35-40g each (roughly 3-4cm diameter) and chill them at 4°C for 20 minutes before frying because the cold sets the bicarbonate's CO₂ release pattern, ensuring even crumb structure and preventing dense, doughy centers in oil above 170°C.technique35-40g each; 20 minutes cold rest; 170°C+ oil
- ✓Maintain deep-fry oil at 175-180°C; at this temperature the exterior sets in 45-60 seconds before the interior steams, using the bicarbonate's gas expansion (90°C activation threshold) to create an airy crumb rather than dense paste.equipment175-180°C; 45-60 second fry time
- ✓The 1g bicarbonate to 80g dry mixture ratio (1.25% by weight) produces optimal CO₂ lift—higher percentages create bitter, soapy flavors from unreacted sodium, while lower percentages yield dense falafels lacking interior air pockets.ingredient1.25% bicarbonate ratio