Description
Crispy baked or fried falafel balls made from chickpeas and flavored with garlic, herbs, and spices, then tossed in a sticky chili garlic glaze for a bold and flavorful twist.
Ingredients
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1/4 cup fresh parsley or cilantro
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 2 tbsp all-purpose flour (or chickpea flour)
- 1/2 tsp baking powder
- Salt and black pepper to taste
- 2 tbsp olive oil (for baking or frying)
- 1/4 cup chili garlic sauce
- 2 tbsp soy sauce
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar or lime juice
- Sesame seeds and green onions (for garnish)
Instructions
- Preheat oven to 400°F (200°C) or heat oil in a skillet if frying.
- In a food processor, combine chickpeas, garlic, onion, parsley, cumin, coriander, paprika, flour, baking powder, salt, and pepper. Pulse until mixture holds together but is still slightly coarse.
- Form mixture into small balls (about 1–2 tablespoons each).
- For baking: Place falafel balls on a lined baking sheet, brush lightly with olive oil, and bake for 20–25 minutes, flipping halfway. For frying: Cook in hot oil until golden and crispy, about 3–4 minutes per side.
- Meanwhile, make glaze: In a small saucepan, combine chili garlic sauce, soy sauce, honey (or maple syrup), and rice vinegar. Simmer for 2–3 minutes until slightly thickened.
- Toss cooked falafel balls in the sticky chili garlic glaze until coated.
- Garnish with sesame seeds and green onions. Serve warm.
Notes
- For a spicier version, add extra chili garlic sauce or crushed red pepper.
- These falafel balls pair well with rice, wraps, or salads.
- Glaze can be made ahead and reheated before tossing with falafel.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Appetizer, Main Course
- Method: Baking / Frying
- Cuisine: Middle Eastern Fusion