Make the best falafel at home using this recipe. Crispy from outside, moist from inside, and bursting with flavors, these are perfect for mezze, wraps, or salads.
About This Recipe
Falafel is a popular Middle Eastern dish, which is made of chickpeas and is flavored with fresh herbs such as parsley and cilantro.
To make Falafels, chickpeas are soaked overnight or for a few hours and then ground to a coarse paste along with garlic and fresh herbs such as cilantro and coriander. A few basic spices are also added in this mixture such as cumin, coriander, black pepper, cayenne pepper which gives it a lovely earthy flavor, that is very hard to resist.
Traditionally, these Chickpea balls are deep-fried, but nowadays you can make it in various ways to make it healthy. You can either bake it in an oven, which will give it a different texture but it tastes delicious too. You can also make it in Paniyaram pans, which uses very little oil and also makes these crispy.
Air Fryer is also great to cook these falafels.
Originally, Falafel Recipe was made with Fava beans and it is still made in this way in Egypt and other Arab countries, but Israeli falafels are usually made from chickpeas only.
Also, it is a great option for vegans, because it contains no meat and dairy. Therefore, it is also very popular among vegetarians and vegans.
Chickpeas – Chickpeas is the main ingredient used to make Falafel. They are a great source of protein, therefore including them in your everyday meal is very important.
Onion and Garlic – Both garlic and onions are finely chopped and added along with overnight soaked chickpeas while grinding.
Other Ingredients – For added taste, you will need parsley, cilantro, salt, cumin, coriander, pepper, cayenne, baking soda, and lemon juice.
Chickpea Flour or Besan – This flour is added to bind the chickpea patty to make the falafels.
Oil – To deep fry the Falafels. You can also pan-fry the falafels, but it won’t be as crispy as the deep-fried ones.
Step by Step Recipe
Wash the chickpeas well and soak them in 4-5 cups of water for 5-6 hours. Drain the water well from the chickpeas.
Add the soaked chickpeas in a food processor along with onion, parsley, cilantro, garlic, salt, cumin, coriander, pepper, cayenne, baking soda, lemon juice, and chickpea flour.
Pulse until a coarse mixture is formed. Transfer this mixture into a bowl. Cover the bowl and refrigerate for 2 hours.
Use a cookie scoop and make small balls from the mixture.
Fry the falafel on medium-high heat (350 Degrees F or 180 Degrees C) until browned from all the sides.
Remove on a plate lined with kitchen tissue. Serve hot.
Frequently Asked Question
Falafel is mainly made with Chickpeas, which are very high in protein, and thus it is considered to be healthy. But instead of deep-frying them, you can either pan fry them or make the falafels in a Paniyaram Pan.
They are vegan, so great to include in your meals if you are following a vegan diet along with some hummus and pita bread.
You can use an oil such as grape seed, sunflower, avocado, canola, and Peanut oil. All this works well for Falafel.
If you don’t have a food processor, worry not, The idea is to pulse the ingredients to a coarse paste. You can do that in a chopper or even use the pulse mode of your mixer and grinder.
To make baked falafel, preheat the oven to 375 Degrees F (180 Degrees C). Brush a baking tray generously with oil. Line them on the baking tray and bake for 25-30 minutes. Make sure to flip the falafel halfway of baking.
You can also air fry these in an air fryer. Line the falafels in the tray of a preheated air fryer. Spray with oil. Air fry for 10 minutes. Then flip and air fry for another 10 minutes.
It is a very versatile dish, that can be served in various ways. You can serve it as an appetizer with a middle eastern dip such as Hummus or Tahini dip.
You can add Falafel in Pita pocket along with some tomato slices, greens, onions, and hummus to make a lip-smacking sandwich.
You can make small Falafels and add them to your Green Salad. Just add lettuce, cherry tomatoes, cucumber, falafels in a bowl, and flavor it with a tahini sauce. Your falafel salad bowl is ready.
You can also stuff these into your wraps and rolls to make a fusion dish. Make them in the shape of a patty and use them to make falafel burgers.
You can store cooked Falafels or the falafel mixture in an airtight container stored in the fridge for about 3 to 4 days.
Falafel freezes very well. You can make these, bake them for 15 minutes at 180 degrees C. Cool them completely and once they are ready, you can freeze them in a ziplock bag or an airtight container for about 2 to 3 months.
When you want to use them again, take them out of the freezer and keep them out to reach room temperature. Once they are ready to use, you can deep fry them.
With Beet – Add some beet puree in the mixture and make beet falafel.
With Spinach – Add spinach puree in the mixture and make spinach falafel.
- 1 cup Dried Chickpeas
- 1/2 cup Onion (Chopped)
- 2 tbsp Fresh Parsley (Chopped)
- 2 tbsp Fresh Cilantro (Chopped)
- 1 tbsp Garlic (Chopped)
- Salt to taste
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1/2 tsp Ground Pepper
- 1/4 tsp Cayenne Pepper
- 1/2 tsp Baking Soda
- 1 tbsp Lemon Juice
- 2 tbsp Chickpea Flour
- Oil for frying
- Wash the chickpeas well and soak them in 4-5 cups of water for 5-6 hours.
- Drain the water well from the chickpeas.
- Add the soaked chickpeas in a food processor along with onion, parsley, cilantro, garlic, salt, cumin, coriander, pepper, cayenne, baking soda, lemon juice and chickpea flour.
- Pulse until a coarse mixture is formed.
- Transfer this mixture in a bowl.
- Cover the bowl and refrigerate for 2 hours.
- Heat oil for frying the falafel in a pan.
- Use a cookie scoop and make small balls from the mixture.
- Fry the falafel on medium high heat (350 Degrees F or 180 Degrees C) until browned from all the sides.
- Remove on a plate lined with kitchen tissue.
- Serve hot.