Green Herb Falafel (With Parsley or Cilantro)

Green Herb Falafel with step by step photos. This is a delicious vegan falafel made with fresh parsley, chickpeas and spices.

Falafel is one of those snacks that is easy to prepare and is liked by all at home. Thus at times I prepare them with some variation or the other. I have already shared the traditional method of making Falafel recipe.

Apart from frying, falafels can be baked too. In the recipe I have used fresh parsley as the main herb. You can also use a mix of parsley or cilantro (coriander leaves) or only cilantro.

Some mint leaves can also be added along with coriander leaves.

You can serve them with a dip of your choice or even a chutney like mint chutney or mint coriander chutney. You can also add them to pita bread, burger buns, wraps or tacos or make sandwiches.

How to make Green Herb Falafel with Parsley

1. Rinse and then soak 1 cup dried white chickpeas in enough water overnight for 7 to 8 hours. Later drain them well. Rinse them in running water. Drain very well again.

2. Then add them in a grinder jar or a food processor or in a blender jar.

3. Also add 1 cup fresh parsley or cilantro (coriander leaves) or half-half of both, ¼ cup roughly chopped onions, 3 to 4 small to medium garlic cloves (roughly chopped), 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon black pepper powder or crushed black pepper, ½ teaspoon red chilli powder, ¼ teaspoon turmeric powder (optional), 1 tablespoon all purpose flour and salt as required. You can also add ½ teaspoon lemon juice.

4. Grind the mixture in small intervals of time. Scrape the sides of the mixture and add back in the jar. You can also use the pulse option which is there in the mixer-grinder or blender machine. you should get a semi coarse mixture. Don’t make it too pasty and smooth. Avoid adding water while grinding. If you are unable to grind without water, then you can add 1 to 4 tablespoons of water.

5. Take the mixture in a bowl. Check the taste and add more salt or spices if required. Mix again very well. If the mixture is too coarse, you won’t be able to shape them into balls. The consistency should be semi coarse, so that you are able to shape them in balls or patties. You can even refrigerate the mixture for some hours or a couple of days.

6. Make medium to large sized balls from the mixture.

7. First lets test the falafel. Heat oil for shallow frying or deep frying in a pan or kadai. Roll a small ball or patty from the mixture and place it in the oil.

8. If the falafel does not break, then you are good to go with the frying. If it breaks then add ½ to 1 tablespoon more of the all purpose flour.

9. The oil temperature is also crucial, as if the oil is not hot enough, the falafels can break. When you place them in the oil, it should come up gradually on top. If it does not come on the top or sticks to the pan, the oil is not hot enough. If it comes too quickly and starts browning fast, the oil is very hot. Here the small falafel ball has not broken in the oil and thus the ground mixture is good enough for frying.

10. Make medium to large sized balls from the mixture and place them in medium hot oil. Add the number of balls depending on the size and capacity of the kadai or pan. Do not crowd the pan.

11. When they get light golden, gently turn over and fry the other side.

12. Fry them till they become crisp and are golden.

13. Remove with a slotted spoon.

14. Drain them on kitchen paper towels so that they absorb extra oil. This way make them with the rest of the mixture.

15. Serve herb falafels as a snack with a tahini dip or hummus. These also taste good with coriander chutney and even tomato ketchup. You can also stuff them in pita breads. I served them with muhammara (roasted red bell pepper dip).

If you are looking for more Snacks recipes then do check:

• Cheese balls
• French fries
• Potato wedges
• Hara bhara kabab
• Vegetarian tacos

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Green Herb Falafel (With Parsley)

4.5 from 2 votes

By Dassana Amit

Delicious falafel made with fresh herbs, chickpeas and spices.

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Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

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Cuisine Lebanese, World

Course: Snacks, Starters

Diet: Vegan

Difficulty Level: Easy

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Servings 4

Units

Ingredients

• ▢ 1 cup dried white chickpeas
• ▢ 1 cup fresh parsley or cilantro (coriander leaves) or half-half of both
• ▢ 1 small onion or 35 grams onions or ¼ cup roughly chopped onions
• ▢ 3 to 4 small to medium garlic cloves - roughly chopped
• ▢ 1 teaspoon ground coriander (coriander powder)
• ▢ 1 teaspoon ground cumin (cumin powder)
• ▢ 1 teaspoon black pepper powder or crushed black pepper
• ▢ ½ teasooon cayenne pepper or red chilli powder
• ▢ ¼ teaspoon turmeric powder - optional
• ▢ 1 tablespoon all purpose flour
• ▢ ½ teaspoon lemon juice - optional
• ▢ salt as required
• ▢ 1 to 4 tablespoons water - add only if required while grinding
• ▢ oil for deep frying

Instructions

making mixture

• Rinse and then soak 1 cup dried white chickpeas in enough water overnight for 7 to 8 hours. Later drain them well. Rinse them in running water. Drain very well again.
• Then add them in a grinder jar or a food processor or in a blender jar.
• Add fresh parsley or cilantro (coriander leaves) or half-half of both, roughly chopped onions, chopped garlic, coriander powder, cumin powder, black pepper powder or crushed black pepper, red chilli powder, turmeric powder (optional), all purpose flour and salt as required. You can also add ½ teaspoon lemon juice.
• Grind the mixture in small intervals of time or pulse to get a semi coarse mixture.
• Take all the ground mixture in a bowl. 
• Make medium to large sized balls from the mixture.

frying

• Heat oil for shallow frying or deep frying in a pan or kadai. Roll a small ball or patty from the mixture and place it in the oil.
• If the falafel does not break, then you are good to go with the frying. If it breaks then add ½ to 1 tablespoon more of the all purpose flour (maida). 
• Make medium to large sized balls from the mixture and place them in medium hot oil. Add the number of balls depending on the size and capacity of the kadai or pan. Do not crowd the pan.
• When they get light golden, gently turn over and fry the other side.
• Fry them till they become crisp and are golden.
• Remove them with a slotted spoon.
• Drain them on kitchen paper towels so that they absorb extra oil.
• This way make them with the rest of the mixture.
• Serve green herb falafels as a snack with a tahini dip or hummus. These also taste good with coriander chutney and even tomato ketchup. You can also stuff them in pita breads.

Nutrition Info Approximate values

Nutrition Facts

Green Herb Falafel (With Parsley)

Amount Per Serving

Calories 276 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Sodium 314mg14%

Potassium 579mg17%

Carbohydrates 37g12%

Fiber 10g42%

Sugar 7g8%

Protein 11g22%

Vitamin A 1349IU27%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 25mg30%

Vitamin E 3mg20%

Vitamin K 252µg240%

Calcium 92mg9%

Vitamin B9 (Folate) 310µg78%

Iron 5mg28%

Magnesium 71mg18%

Phosphorus 203mg20%

Zinc 2mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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