Falafel Balls: Crispy Outside, Creamy Inside

We really love falafel balls. We especially enjoy them while we focus on eating as healthfully as possible. Making these falafel balls together turns our kitchen into a fun place. It should always feel that way.

There is already a simpler recipe for falafel balls that requires less work. This version is well worth the extra effort. You get a lot more fresh herbs. We air fry the falafel balls, so we use much less Galilee Green Olive Oil. The falafel balls turn out crispy on the outside. They stay much creamier and more flavorful on the inside.

Why These Falafel Balls Taste So Good

Falafel balls are classic chickpea fritters from the Middle East. They are a staple street food in Israel. Fresh herbs and spices give them their bright green color and bold flavor. Sprouting the chickpeas makes them easier to digest. It also boosts nutrients. Air frying keeps the falafel balls light. A light drizzle of Galilee Green Extra Virgin Olive Oil adds rich flavor without heavy frying. The mild, fruity oil lets the herbs shine. It helps the outside crisp up beautifully.

For classic deep-fried techniques and science-backed tips, check out this excellent homemade falafel recipe from Serious Eats.

Sprouted organic chickpeas for falafel balls

Use Organic Non-GMO chickpeas to ensure they sprout – Click to find some

Falafel balls mixture with Galilee Green Olive Oil

Great olive oil makes all the difference in falafel balls

Ingredients

4 cups of pre-soaked and sprouted organic chickpeas
2 medium-sized onions, chopped
4 cloves of garlic, minced
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
7 tablespoons Galilee Green Olive Oil (GGOO)
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon turmeric

Directions

Soak 4 cups of chickpeas overnight. Drain them but keep them moist. Place them on a large baking tray lined with baking paper. Cover them to keep out the light. Check every 12 hours to make sure they stay moist. After one or two days they should sprout. Use organic non-GMO chickpeas. Non-organic or GMO beans may not sprout. Sprouting brings out nutrients and makes them more digestible.
Place the sprouted chickpeas in a large bowl. Add the rest of the ingredients. Mix well with a spatula.
There is probably not enough moisture for a blender. Pulse the mixture with a hand blender until it becomes pasty.
Form the mixture into falafel balls. Place them on a lined baking tray and freeze them.
You can transfer the falafel balls to containers to keep in the freezer.
When ready to cook the falafel balls, take them out of the freezer. Drizzle some GGOO onto them. Place them directly into an air fryer. Bake at 350°F/180°C for 25 minutes. (You can also bake them in a preheated oven.)

Quick Techina (Tahini) Sauce – Mix 2 tablespoons techina paste, a generous squirt of lemon juice, 2 tablespoons of water, salt, garlic powder, and cumin. Mix quickly to make a yummy and healthy dressing.

Enjoy with an Israeli salad and techina sauce. Or stuff the falafel balls into a pita with Israeli salad, techina, and hot sauce. It is such a treat. You will eat like an Israeli.

These falafel balls freeze well. Make a big batch on the weekend. You can pull out a few anytime for a quick, healthy meal. The combination of sprouted chickpeas, fresh herbs, and Galilee Green olive oil delivers the best flavor and texture. Air frying keeps them lighter while the oil still provides that satisfying crisp.