These homemade vegetarian falafel balls are packed with flavor and make a perfect appetizer in just 2 steps.
15oz/425gr chickpeas, drained and rinsed
tightly packed parsley
medium garlic cloves
16gr all-purpose flour
Oil for frying
Hummus for serving
Cuisinart Food Processor
Medium Cookie Scoop
In a food processor, place all the ingredients, except for frying oil.
Pulse the mixture until it’s nice and smooth.
medium cookie scoop
, divide the mixture into 1-inch balls.
Roll each ball between your palms to smooth out.
Heat the oil (at least 2 inches deep) to 350°F (175°C).
Fry the falafel balls until nice and golden brown, 6-8 balls at a time, about 3 minutes.
Make sure the oil temperature doesn’t drop below 350°F (175°C), or falafel balls will fall apart.
Remove the balls onto a baking sheet lined with paper towel and cooling rack, so that they stay crispy longer.
For step-by-step photos and additional notes, read the post above.