My Israeli Sesame Herb Falafel Balls are crispy on the outside and warm and aromatic on the inside. They are perfect for dipping in hummus or tahini and just as amazing in a traditional pita sandwich. Enjoy!
Israeli Sesame Herb Falafel Balls
Prep time
Cook time
Total time
Author: Chef Shosh
Serves: 30 Falafel Balls
Ingredients
- 2 cups dry chickpeas (do not use canned)
- 1 small onion chopped
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh parsley
- 1 tbsp turmeric
- 5 cloves garlic
- 2 tbsp flour
- 1 tsp salt
- 2 tsp cumin
- ½ tsp black pepper
- Vegetable oil for frying
- Sesame seeds for coating falafel balls
Instructions
- Pour dry chickpeas into a large bowl and fully immerse them completely in cold water.
- Allow chickpeas to soak overnight.
- Chickpeas will double in size.
- Drain and rinse chickpeas and add to food processor along with onion, herbs, turmeric, garlic, flour, salt, cumin and pepper.
- Process until it forms a chunky thick mixture.
- Do not over-process. Remove mixture and place in a large bowl.
- Cover with plastic wrap and refrigerate for one hour.
- Pour about 1 ½ inches of vegetable oil in a cast iron skillet and heat on medium setting.
- Use about 2 tbsp falafel mix to form each falafel ball.
- Roll ball in a bowl of sesame seeds until lightly coated.
- Please note, if balls do not stay together, add 1 tbsp flour to mixture.
- This will further bind the mixture.
- Place one ball into hot oil to see if the oil is hot enough.
- It should take about 3 minutes to fry each side of the falafel ball.
- If it browns faster than that, your oil is too hot and your falafels will not be fully cooked in the center.
- Allow the oil to cool down slightly and try again.
- When the oil is at the right temperature, fry the falafels in batches of 5-6 at a time till golden brown on both sides.
- Once the falafels are fried, remove them from the oil using a slotted spoon.
- Let them drain on paper towels. Serve immediately.
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