Print

Falafel

Falafel
Print Recipe

Falafel are crispy, golden-brown Middle Eastern chickpea patties packed with fresh herbs, spices, and garlic. This quick and easy recipe yields flavorful falafel with a crunchy exterior and tender interior, perfect for a healthy, vegetarian, and vegan-friendly meal that can be fried or baked.

Ingredients

Scale

Main Ingredients

  • 1 cup dried chickpeas (soaked overnight and drained)
  • 1/2 cup fresh parsley, finely chopped
  • 1 small onion, finely chopped
  • 2–3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon baking powder
  • 2–3 tablespoons flour or chickpea flour
  • Salt and pepper, to taste
  • Cooking oil (for frying or brushing if baking)

Optional Variations

  • Chili flakes or cayenne pepper (for a spicy kick)
  • Fresh cilantro, mint, or dill (as alternative herbs)
  • Sweet potato, mashed (for sweeter, softer falafel)
  • Rice flour (as gluten-free alternative to regular flour)

Instructions

  1. Soak the Chickpeas: Start by soaking dried chickpeas in plenty of cold water overnight to rehydrate them. This ensures a fluffy texture when blended and perfect consistency for falafel patties.
  2. Blend the Ingredients: Drain the chickpeas and pulse them in a food processor with onion, garlic, parsley, cumin, coriander, salt, and pepper until the mixture is coarse but holds together well. Avoid pureeing into a paste.
  3. Add Flour and Baking Powder: Sprinkle in the flour and baking powder, then gently combine until the mixture forms a cohesive, slightly sticky dough that can be shaped without falling apart.
  4. Shape Your Falafel: Using your hands or a falafel scoop, form the mixture into small balls or patties about the size of a walnut. This size helps ensure even cooking and perfect crispiness.
  5. Cook to Crispy Perfection: Fry the falafel in hot oil (around 350°F / 175°C) in batches for 3-4 minutes per side until golden and crispy. Alternatively, bake at 400°F (200°C) for about 20 minutes, flipping halfway through. Brush with oil if baking for better crispiness.

Notes

  • Use dried chickpeas soaked overnight instead of canned for better texture.
  • Pulse the mixture until coarse to avoid mushy falafel.
  • Fry a test falafel ball first to adjust seasoning and texture.
  • Maintain oil temperature around 350°F (175°C) for even cooking and to avoid greasiness.
  • Let shaped falafel rest in the fridge for 15 minutes before cooking to help them firm up and hold their shape.

Nutrition

Keywords: falafel, chickpea patties, Middle Eastern, vegan, vegetarian, gluten-free, quick recipe, healthy snack

Find it online: https://gourmetglazing.com/falafel/