📝 About This Recipe
These vibrant, golden-brown falafel balls are the ultimate finger food, offering a crunchy exterior and a soft, herb-flecked center that kids find irresistible. Originating from the heart of Middle Eastern street food culture, this version is specifically tailored for younger palates by balancing savory garlic and cumin with fresh, bright parsley. They are naturally protein-packed, gluten-free, and perfect for dipping into a creamy sauce for a fun, interactive mealtime experience.
🥗 Ingredients
The Falafel Base
- 2 cups Dried Chickpeas (soaked in water overnight; do not use canned)
- 1 cup Fresh Parsley (stems removed, packed)
- 1/2 cup Fresh Cilantro (optional, for extra brightness)
- 1 small Yellow Onion (roughly chopped)
- 4 cloves Garlic (peeled)
Seasoning & Texture
- 1.5 teaspoons Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Sea Salt (to taste)
- 1/4 teaspoon Black Pepper
- 1/2 teaspoon Baking Soda (helps create a fluffy interior)
- 2 tablespoons Chickpea Flour (only if needed for binding)
- 2 cups Grapeseed or Avocado Oil (for frying)
The 'Kid-Friendly' Dipping Sauce
- 1/2 cup Greek Yogurt (plain, full fat)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Honey (to balance the tang)
- 1/2 teaspoon Dried Dill
👨🍳 Instructions
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1
Drain the soaked chickpeas thoroughly. Ensure they are very dry by patting them with a clean kitchen towel; excess moisture is the enemy of a crispy falafel.
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2
In a large food processor, combine the dried chickpeas, onion, garlic, parsley, and cilantro.
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3
Pulse the mixture in short bursts until it reaches a texture resembling coarse sand. Avoid over-processing into a paste, or the falafel will be too dense.
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4
Add the cumin, coriander, salt, pepper, and baking soda to the food processor. Pulse a few more times to incorporate the spices evenly.
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5
Transfer the mixture to a bowl. Cover with plastic wrap and refrigerate for at least 30 minutes. This chilling time helps the starches settle so the balls don't fall apart.
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6
While the mixture chills, whisk together the Greek yogurt, lemon juice, honey, and dill in a small bowl to create the dipping sauce. Keep refrigerated until serving.
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7
Remove the mixture from the fridge. Using a small cookie scoop or your hands, form the mixture into small, bite-sized balls (about 1 inch in diameter).
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8
If the mixture feels too crumbly to hold its shape, stir in the chickpea flour one tablespoon at a time until it binds together.
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9
Heat about 1-2 inches of oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of the mix; it should sizzle immediately.
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10
Carefully lower 5-6 falafel balls into the hot oil using a slotted spoon. Do not crowd the pan, as this will drop the oil temperature and make them greasy.
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11
Fry for 3-4 minutes, turning occasionally, until they are a deep golden brown on all sides.
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12
Use the slotted spoon to transfer the cooked falafel to a plate lined with paper towels to drain any excess oil.
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13
Repeat the process with the remaining mixture. Serve immediately while warm and crunchy.
💡 Chef's Tips
Never use canned chickpeas for this recipe; they are too soft and will result in a mushy texture that falls apart in the oil. If the balls are breaking apart during frying, try adding a little more chickpea flour or refrigerating the shaped balls for another 15 minutes before cooking. For a healthier 'baked' version, brush the balls with olive oil and bake at 400°F for 20-25 minutes, flipping halfway through. Ensure the herbs are washed and completely dried before adding to the food processor to prevent a soggy mixture. Involve the kids by letting them help 'scoop' the balls with a cookie scooper—it’s like playing with edible playdough!
🍽️ Serving Suggestions
Serve with the Creamy Yogurt Dip and a side of sliced cucumbers and cherry tomatoes for a fresh crunch. Place 3-4 balls inside a warm mini-pita pocket with a drizzle of the yogurt sauce. Pair with a side of sweet potato fries for a colorful and nutritious kids' platter. Serve alongside a small bowl of hummus or mild salsa for 'double dipping' fun. Offer a glass of fresh apple juice or a mint-infused lemonade to cleanse the palate.