This falafel recipe is crispy on the outside, moist, and soft on the inside with the perfect fluffy texture. Seasoned with herbs and a lot of warm spices. This recipe is easy to follow, healthy, vegan, gluten-free, and absolutely delicious!
These crispy chickpeas balls are often used in pitas, wraps, salads, sandwiches, and bowls with tahini sauce on top. Falafel can be deep-fried, pan-fried, or baked.
Table of Contents
WHAT IS FALAFEL
Falafel is a Middle East snack made from chickpeas, fresh herbs, and spices. They are formed into small balls and fried in oil. Falafel is often eaten with pita bread, hummus, tahini, and salad. It has become a popular vegan meal not only in the Middle East but also in other parts of the world.
FALAFEL INGREDIENTS
This falafel recipe is naturally gluten-free and vegan. Made with simple everyday ingredients, you won’t believe how easy it’s to make the falafel.
- Dried Chickpeas: Use dried chickpeas soaked in water for 24 hours. AVOID using canned chickpeas!
- Parsley and Cilantro: These two delicious fresh herbs give a lot of flavor to your falafel.
- Onion: I normally use yellow onions, but any other onion will serve too.
- Garlic: Use fresh garlic cloves.
- Salt: To taste.
- Spices: I like to use cumin, coriander, and a little cayenne pepper. Along with the fresh herbs, this trio of spices will give falafel its authentic, bold flavor.
- Chickpea flour: Helps to bind the falafel batter and retain the falafel to keep its shape during frying. As the falafel is made of chickpeas, I like to use chickpea flour to bind the batter, but you can also use flour of your choice.
- Baking Powder: This is what gives falafel its fluffy texture. If you omit it, the falafel will be too dense.
- Oil: For frying. My favorite oils for frying are olive oil, avocado oil, or grapeseed oil, but you can also use other vegetable oil.
HOW TO MAKE FALAFEL
As I mentioned before, this falafel recipe is easy to make! Here’s how to make falafel:
- Soak the dried chickpeas for at least few hours until soft. The outcome will be better, if you soak it for 12 to 24 hours in the fridge.
- Add the soaked chickpeas, herbs, onion, garlic, and spice to the food processor and blend it until it becomes a smooth paste.
- Remove the batter from the food processor and add to a large bowl. Then add the flour, baking powder, and mix until smooth.
- Take the batter to the fridge and chill it for about 30 minutes.
- When the batter is ready, shape it into small balls and fry until crispy and golden brown.
- Serve them on their own drizzled with tahini or with salad and pita bread.
RECIPE TIPS
- I usually add about ½ teaspoon of baking soda to the water to soak the chickpeas. This helps soften the dried chickpeas.
- Falafel is best when browned on the outside, so be careful not to burn it! Make sure the oil doesn’t get too hot. If this happens, the outside will cook too quickly before the inside can heat up.
- Falafel should not break when frying. It’s a little fragile, but it certainly should keep its shape. If not, you need to adjust the flour-water ratio. If you find the batter too wet, add another tablespoon of chickpea flour, but if it’s too dry and crumbly, add a teaspoon or two of water.
- 1 cup dry chickpeas = 3 cups soaked chickpeas.
THREE DIFFERENT WAYS TO COOK FALAFEL
Whichever method you choose, they look a lot alike once cooked. A perfectly golden exterior and a bright green interior!
- Deep frying falafel: Heat about 3in/7cm of oil in a pan over medium heat to 180°C/350°F. Once the oil reaches temperature, gently drop 4 to 6 falafel balls into the oil at a time. Cook for 2-4 minutes or until browned on the outside. Use a slotted spoon to remove the falafels to a plate lined with paper towels.
- Pan Frying the falafels : Heat a few tablespoons of oil in a skillet (cast iron is perfect) over medium-high heat. Gently place the falafels (shaped into a patty) in the skillet and fry on each side for 2-3 minutes or until golden brown, then transfer to a plate lined with paper towels.
- Baking the falafel: Preheat the oven to 220°C/430°F. Lightly spray or brush a baking sheet with oil. Then place the balls or patty shaped falafels on the baking sheet, lightly spray or brush the top with the oil and bake for 25-30 minutes, turning halfway through.
HOW TO STORE FALAFELS
Falafels are one of those foods that are best served after being fried or baked. But if you have leftovers, you can store them in the fridge for up to 2 days and then reheat them in the microwave and then in the oven (microwave for about 1-2 minutes, then brush with plenty of oil and bake at 200°C/390°F for 5 minutes, until the surface is crispy).
You can also make the falafel ahead of time. Prepare the falafel batter and refrigerate in an airtight container for 1-2 days. When ready to fry, continue with the recipe.
To freeze, place the uncooked falafels on a baking sheet lined with parchment paper and freeze for 1 hour. Once hardened, transfer the falafels to a plastic freezer bag and freeze for up to 1 month. Falafels can be fried or baked frozen.
HOW TO SERVE FALAFEL
A sauce is a must for serving falafels– tahini is the standard, but it’s also great with a yogurt salad dressing, baba ganoush, or even hummus.
I like to make a sandwich with these falafels balls. Heat some pita bread, add the falafels and some greens or Greek salad, drizzle with tahini or tzatziki sauce, and enjoy!
You can also make salad with falafels and green hummus. Place falafels on a bed of mixed greens, drizzle with the hummus, and add chopped tomatoes, cucumbers, and a sprinkle of fresh herbs.
You can serve falafel as a snack or a main dish with fresh or roasted vegetables and some dipping sauce.
Crispy Homemade Falafel
Equipment
- Food processor
- Large bowl
- Spatula
- Ice cream scoop
- 2 Forks
- Slotted spoon
- Plate
- Paper towels
Ingredients
- 1¼ cups (225g/8oz) g dried chickpeas, (DO NOT use canned or cooked chickpeas)
- ½ tsp of baking soda, for soaking chickpeas
- 1 cup fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 1 small onion
- 2 garlic cloves, minced
- 1 ½ tsp salt, or to taste
- 1 tsp cumin powder
- ½ tsp coriander powder
- 1 tsp cayenne pepper, (optional)
- ½ tsp baking powder
- 4 tsp flour, chickpea flour, or flour of your choice
- 2 cups oil for frying
SAUCE FOR FALAFELS:
- Tahini Sauce
- Yogurt Sauce
- Hummus
ADDITIONS FOR FALAFEL SANDWICH (OPTIONAL)
- Pita bread
- Cucumbers, chopped
- Tomatoes, chopped
- Arugula
Instructions
- (A day in advance) Place the dried chickpeas and baking soda in a large bowl filled with filtered water to cover the chickpeas by at least 5cm/2in. Let it soak in the fridge for at least 12 hours (if the chickpeas are still too hard after 12 hours, leave it for up to 24 hours). When ready, drain the chickpeas completely and dry them.
- Place the chickpeas, herbs, onion, garlic, salt and spices in the food processor.
- Run the food processor for 2 to 3 minutes on high-speed, scraping down the sides as needed until everything is well incorporated, forming a falafel batter. (The falafel batter should look smooth.)
- Transfer to a bowl and add flour and baking powder. Mix well.
- Refrigerate for 30 minutes.
- Scoop +/- tablespoon of the falafel batter into balls (or discs) and place on a tray. It should yield about 15 falafels. (If you find the batter too wet, add another tablespoon of chickpea flour. If it’s too dry and crumbly, add a teaspoon or two of water.)
- Pour the oil into a skillet or large pot. Heat to medium-high temperature (between 180-190°C/350-375℉) until gently bubbling.
- Place the falafel balls with a large spoon and slide them gently, being careful not to burn yourself. Cook in batches (avoiding crowding the falafels in the pan) for about 4 minutes, until browned and crispy on the outside. Use 2 forks to flip the falafels half way of cooking.
- Remove the falafels from the oil and drain them on paper towels. Repeat with remaining falafels.
- Serve warm with your choice of dipping sauce or make a sandwich with falafel balls on pita bread with arugula, tomato, and cucumber. Pour some tahini sauce or hummus on top. Enjoy!
