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Easy Falafel Recipe

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This Easy Falafel Recipe makes crispy, golden falafel with a tender, herb-filled center and classic Middle Eastern flavor. Dried chickpeas, fresh parsley, cilantro, garlic, cumin, and coriander create flavorful falafel perfect for pita, salads, bowls, or dipping.

Ingredients

  • 1 cup dried chickpeas
  • 1/2 medium onion, roughly chopped
  • 3 garlic cloves
  • 1 cup loosely packed fresh parsley
  • 1/2 cup loosely packed fresh cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper, optional
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chickpea flour or all-purpose flour, if needed
  • 1/2 teaspoon baking soda
  • Neutral cooking oil for frying

Instructions

  1. Place the dried chickpeas in a large bowl and cover generously with cold water. Soak for at least 12 hours or overnight, allowing plenty of room for the chickpeas to expand.
  2. Drain and rinse the soaked chickpeas thoroughly, then pat them dry to remove excess moisture.
  3. Add the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, optional cayenne, salt, black pepper, and lemon juice to a food processor.
  4. Pulse until the ingredients are finely chopped and resemble coarse crumbs. Do not process into a completely smooth paste.
  5. Transfer the mixture to a bowl and stir in the baking soda. If the mixture is too wet to hold together, add chickpea flour or all-purpose flour 1 tablespoon at a time as needed.
  6. Cover and refrigerate the falafel mixture for about 30 minutes to make it easier to shape.
  7. Scoop portions of the chilled mixture and shape them into small balls or slightly flattened patties, gently pressing each portion together so it holds its shape.
  8. Heat about 2 inches of neutral cooking oil in a deep, heavy pot to 350°F (175°C).
  9. Working in batches, carefully lower the falafel into the hot oil and fry for 3–4 minutes, turning as necessary, until deep golden brown and crisp.
  10. Transfer the cooked falafel to a paper towel-lined plate or wire rack to drain briefly. Serve warm.

Notes

  • Use dried chickpeas that have been soaked for at least 12 hours. Do not boil the chickpeas before making the falafel.
  • Canned chickpeas are not recommended because their higher moisture content can produce softer falafel that are more likely to fall apart.
  • Drain and dry the soaked chickpeas thoroughly, and chill the mixture before shaping for better results.
  • If the mixture does not hold together, add chickpea flour 1 tablespoon at a time until it can be shaped.
  • For baked falafel, shape into flattened patties, place on a generously oiled baking sheet, brush with oil, and bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
  • For air-fryer falafel, lightly coat with oil and cook at 375°F (190°C) for about 12–15 minutes, turning halfway through.
  • For spicy falafel, add extra cayenne pepper, red pepper flakes, or fresh chili.
  • For extra-herby falafel, increase the parsley and cilantro or add fresh mint.
  • For sesame falafel, coat or sprinkle the shaped falafel with sesame seeds before cooking.
  • The falafel mixture can be prepared ahead and refrigerated. For best results, add the baking soda closer to cooking time.
  • Store cooked falafel in an airtight container in the refrigerator for up to 3–4 days or freeze for up to 2–3 months.
  • Reheat falafel in a 375°F (190°C) oven or air fryer until hot and crisp.
  • Serve with pita bread, tahini sauce, hummus, tomatoes, cucumber, lettuce, pickled vegetables, fresh herbs, tabbouleh, fattoush, or Mediterranean salad.

Nutrition

Find it online: https://thefamilycooking.com/easy-falafel-recipe/