Falafel Dough

If you've ever dreamed of making your own falafel from scratch, you're in the right place. Falafel, a beloved Middle Eastern dish, is renowned for its crispy exterior and tender, flavorful interior. Crafting the perfect falafel dough isn’t as hard as you think, and you’ll be mastering this recipe in no time!

This recipe is pulled from one of our "Main Day Prep" guides that get you ready for five healthy, exciting meals for the week by prepping recipes on your Main Day.

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Falafel Dough

Yield 8 servings

Prep time

20 Min

Total time

20 Min

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Ingredients

• 30 oz can chickpeas drained and dried
• 1/2 large yellow onion finely diced
• 8 small cloves garlic
• 2 tablespoon lemon juice
• 2 cups parsley leaves lightly packed
• 1 cup lightly packed cilantro leaves optional
• 1 cup flour
• 2 teaspoon baking powder
• 4 teaspoon cumin
• 2 teaspoon salt

Instructions

1. Drain and dry the chickpeas by putting 1/2 the can at a time on a plate with paper towels and drying well. Add 1/2 the dried chickpeas to the food processor. Pulse and remove them when they’re smooth to a large bowl. Put the other 1/2 in and pulse, keeping it chunky. Remove 1/3 of them so the falafel will be slightly chunky. Put them in the bowl. To the rest of the chickpeas in the processor, add the finely chopped onion, garlic, lemon juice, parsley, and cilantro and pulse. Pulse until everything is finely chopped and mixed. Scrape down the sides of the bowl as needed.
2. Add everything to the bowl and add the flour, baking powder, cumin, and salt. With your hands (or a spoon), mix everything well until a dough is formed.
3. Cover tightly (you can wrap it in some saran wrap if your container is too big) and refrigerate for up to 2 days.

Nutrition Facts

Calories

203

Fat

2 g

Sat. Fat

0 g

Carbs

40 g

Fiber

6 g

Net carbs

38 g

Sugar

1 g

Protein

8 g

Sodium

1017 mg

Cholesterol

0 mg