Indulge in the authentic flavors of Jordan with our mouthwatering Jordan Falafel. Crafted from ground chickpeas or fava beans, these deep-fried balls offer a crispy exterior and a soft, savory center. Served in a warm pita alongside fresh vegetables and drizzled with creamy tahini sauce, each bite is a burst of Middle Eastern delight. Whether you're craving a quick snack or a satisfying meal, our Jordan Falafel promises a culinary journey through the streets of Jordan.
Ingredients:
For the falafel:
- 2 cups dried chickpeas or fava beans, soaked overnight
- 1 small onion, roughly chopped
- 3 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon baking powder
- 2-3 tablespoons all-purpose flour (if needed)
- Vegetable oil, for frying
For serving:
- Pita bread
- Sliced tomatoes
- Sliced cucumbers
- Sliced onions
- Shredded lettuce
- Tahini sauce or yogurt sauce
Instructions:
1- Drain and rinse the soaked chickpeas or fava beans. Place them in a food processor along with the onion, garlic, parsley, cilantro, cumin, coriander, salt, pepper, and cayenne pepper if using. Pulse until the mixture is coarse and well combined, but not pureed. You may need to do this in batches depending on the size of your food processor.
2- Transfer the mixture to a bowl and sprinkle baking powder over it. Mix well. The baking powder will help make the falafel light and fluffy.
3- If the mixture seems too wet, you can add 2-3 tablespoons of all-purpose flour to help bind it together. Mix well.
4- Cover the bowl and refrigerate the falafel mixture for at least 1 hour, or up to overnight. Chilling helps the flavors meld together and makes the mixture easier to handle.
5- When ready to cook, heat vegetable oil in a deep fryer or a large skillet to 350°F (175°C).
6- Shape the chilled falafel mixture into small balls, about 1-2 inches in diameter, using your hands or a falafel scoop.
7- Carefully drop the falafel balls into the hot oil, frying in batches to avoid overcrowding the pan. Fry for 3-4 minutes, or until golden brown and crispy on the outside.
8- Use a slotted spoon to transfer the cooked falafel to a plate lined with paper towels to drain any excess oil.
9- Serve the falafel hot, stuffed into pita bread with sliced tomatoes, cucumbers, onions, lettuce, and drizzled with tahini sauce or yogurt sauce.
Enjoy your homemade Jordan Falafel!
Nutritional Values ;
Dried Chickpeas or Fava Beans (2 cups, ~340 g):
- Calories: 680
- Fat: 2 g
- Carbohydrates: 120 g
- Protein: 36 g
Benefits: Excellent source of protein, fiber, iron, and several vitamins and minerals. Supports digestion and muscle health.
Onion (1 small):
- Calories: 30
- Fat: 0 g
- Carbohydrates: 7 g
- Protein: 1 g
Benefits: Adds flavor and contains antioxidants, vitamins C and B6, and trace minerals.
Garlic (3 cloves):
- Calories: 13
- Fat: 0 g
- Carbohydrates: 3 g
- Protein: 0.6 g
Benefits: Contains compounds with potential anti-inflammatory and antioxidant properties.
Fresh Parsley (1/2 cup, ~30 g):
- Calories: 11
- Fat: 0.1 g
- Carbohydrates: 2 g
- Protein: 1 g
Benefits: Rich in vitamins A, C, and K, and contains antioxidants.
Fresh Cilantro (1/2 cup, ~30 g):
- Calories: 11
- Fat: 0.1 g
- Carbohydrates: 2 g
- Protein: 1 g
Benefits: Provides vitamins A, C, and K, and has antioxidant properties.
Ground Cumin (1 teaspoon):
- Calories: 8
- Fat: 0.4 g
- Carbohydrates: 1 g
- Protein: 0.4 g
Benefits: Adds flavor and provides antioxidants, vitamins, and minerals.
Ground Coriander (1 teaspoon):
- Calories: 6
- Fat: 0.3 g
- Carbohydrates: 1 g
- Protein: 0.2 g
Benefits: Contains antioxidants and has potential digestive benefits.
Salt (1 teaspoon):
- Calories: 0
- Fat: 0 g
- Carbohydrates: 0 g
- Protein: 0 g
Benefits: Enhances flavor. Should be used in moderation to avoid excessive sodium intake.
Black Pepper (1/2 teaspoon):
- Calories: 3
- Fat: 0 g
- Carbohydrates: 1 g
- Protein: 0.1 g
Benefits: Adds flavor and contains antioxidants.
Cayenne Pepper (1/4 teaspoon, optional):
- Calories: 6
- Fat: 0.3 g
- Carbohydrates: 1 g
- Protein: 0.3 g
Benefits: Adds heat and can boost metabolism; contains capsaicin with potential health benefits.
Baking Powder (1 teaspoon):
- Calories: 6
- Fat: 0 g
- Carbohydrates: 1.5 g
- Protein: 0 g
Benefits: Leavening agent that helps the mixture rise.
All-Purpose Flour (2-3 tablespoons, ~15-22 g):
- Calories: ~50-70
- Fat: ~0.1 g
- Carbohydrates: ~10-15 g
- Protein: ~1-2 g
Benefits: Helps bind ingredients together; provides some carbohydrates.
Vegetable Oil (for frying, ~1 cup):
- Calories: 2000
- Fat: 224 g
- Carbohydrates: 0 g
- Protein: 0 g
Benefits: Provides a crispy texture; high in calories and fat.
For Serving:
Pita Bread (1 piece, ~60 g):
- Calories: 165
- Fat: 1.5 g
- Carbohydrates: 33 g
- Protein: 5 g
Benefits: Source of carbohydrates and some protein.
Sliced Tomatoes (1/2 cup, ~90 g):
- Calories: ~16
- Fat: 0 g
- Carbohydrates: ~3.5 g
- Protein: ~1 g
Benefits: Rich in vitamins A and C, and antioxidants.
Sliced Cucumbers (1/2 cup, ~50 g):
- Calories: ~8
- Fat: 0 g
- Carbohydrates: 2 g
- Protein: 0.3 g
Benefits: Hydrating and low in calories; provides vitamins and minerals.
Sliced Onions (1/4 cup, ~40 g):
- Calories: 16
- Fat: 0 g
- Carbohydrates: 4 g
- Protein: 0.5 g
Benefits: Adds flavor and provides vitamins and antioxidants.
Shredded Lettuce (1/2 cup, ~25 g):
- Calories: ~2
- Fat: 0 g
- Carbohydrates: ~0.5 g
- Protein: ~0.5 g
Benefits: Low in calories; provides vitamins A and C.
Tahini Sauce or Yogurt Sauce (2 tablespoons, ~30 ml):
- Calories: 80-100
- Fat: 7-10 g
- Carbohydrates: 3-5 g
- Protein: 2-4 g
Benefits: Adds flavor and richness; tahini provides calcium, and yogurt adds probiotics.
Please note that these values are approximate and can vary based on factors such as preparation methods and specific brands of ingredients used. Additionally, the nutritional values provided are for reference purposes and may not account for all ingredients or variations in the recipe.
Comments