Falafel

Why You’ll Love This Recipe

• Crispy outside with a soft, flavorful center
• Made with wholesome plant-based ingredients
• Packed with fresh herbs and spices
• Perfect for wraps, salads, and bowls
• Naturally vegetarian and easy to make vegan
• Great for meal prep
• Delicious with a variety of sauces and toppings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Dried chickpeas
• Onion
• Garlic cloves
• Fresh parsley
• Fresh cilantro
• Ground cumin
• Ground coriander
• Baking powder
• Flour
• Salt
• Black pepper
• Cayenne pepper
• Lemon juice
• Vegetable oil for frying

Directions

1. Soak the dried chickpeas in water overnight until doubled in size. Drain well.
2. Add the chickpeas, onion, garlic, parsley, and cilantro to a food processor.
3. Pulse until the mixture becomes finely ground but not completely smooth.
4. Transfer the mixture to a bowl and stir in cumin, coriander, baking powder, flour, salt, black pepper, cayenne pepper, and lemon juice.
5. Cover and refrigerate the mixture for at least 30 minutes.
6. Shape the mixture into small balls or patties.
7. Heat oil in a deep skillet or pot over medium heat.
8. Fry the falafel in batches until golden brown and crispy, about 3–4 minutes per side.
9. Remove and drain on paper towels.
10. Serve warm in pita bread, salads, or with dipping sauces like tahini.

Servings and timing

• Servings: 4–6
• Prep Time: 20 minutes
• Soaking Time: 8 hours
• Cook Time: 15 minutes
• Total Time: 8 hours 35 minutes

Variations

• Add fresh mint for extra freshness.
• Bake or air fry instead of deep frying.
• Make spicy falafel with extra cayenne or chili flakes.
• Use sesame seeds for added texture.
• Serve with hummus, tzatziki, or tahini sauce.
• Add spinach or kale for a green falafel variation.

Storage/Reheating

Store leftover falafel in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer at 350°F until crispy again. Falafel can also be frozen after cooking and reheated directly from frozen.

FAQs

Can I use canned chickpeas for falafel?

Dried soaked chickpeas are recommended because canned chickpeas can make the mixture too soft.

Why is my falafel falling apart?

The mixture may be too wet or not processed enough. Chilling the mixture also helps it hold together.

Can I bake falafel instead of frying?

Yes, baked falafel is a healthier option, though it may be slightly less crispy.

What sauces go well with falafel?

Tahini sauce, tzatziki, hummus, and garlic sauce are all popular choices.

Is falafel vegan?

Traditional falafel is naturally vegan when made without dairy-based sauces.

How do I make falafel gluten-free?

Use chickpea flour or a gluten-free flour blend instead of regular flour.

What is falafel traditionally served with?

Falafel is commonly served in pita bread with vegetables, pickles, and sauces.

Can I freeze uncooked falafel?

Yes, shape the falafel and freeze them before frying or baking.

What herbs are used in falafel?

Parsley and cilantro are the most common herbs used.

How do I keep falafel crispy?

Serve immediately after cooking and reheat in the oven or air fryer instead of the microwave.

Conclusion

Falafel is a delicious and versatile dish filled with fresh herbs, warm spices, and crispy texture. Whether served in pita wraps, salads, or mezze platters, these flavorful chickpea bites are a satisfying and crowd-pleasing addition to any meal.

Falafel

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Falafel is a crispy and flavorful Middle Eastern dish made with blended chickpeas, fresh herbs, and warm spices. Golden and crunchy on the outside with a tender center, these savory bites are perfect for wraps, salads, bowls, or appetizers.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 8 hours 35 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Frying
• Cuisine: Middle Eastern
• Diet: Vegan

Ingredients

• 2 cups dried chickpeas
• 1 small onion
• 3 garlic cloves
• 1 cup fresh parsley
• 1/2 cup fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon baking powder
• 2 tablespoons flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon lemon juice
• Vegetable oil for frying

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Instructions

1. Soak the dried chickpeas in water overnight until doubled in size. Drain well.
2. Add the chickpeas, onion, garlic, parsley, and cilantro to a food processor.
3. Pulse until the mixture becomes finely ground but not completely smooth.
4. Transfer the mixture to a bowl and stir in the cumin, coriander, baking powder, flour, salt, black pepper, cayenne pepper, and lemon juice.
5. Cover and refrigerate the mixture for at least 30 minutes.
6. Shape the mixture into small balls or patties.
7. Heat oil in a deep skillet or pot over medium heat.
8. Fry the falafel in batches until golden brown and crispy, about 3–4 minutes per side.
9. Remove and drain on paper towels.
10. Serve warm in pita bread, salads, or with dipping sauces like tahini.

Notes

• Dried chickpeas work best because canned chickpeas can make the mixture too soft.
• Air frying or baking creates a lighter version with less oil.
• Add fresh mint or spinach for flavor variations.
• Use chickpea flour to make the recipe gluten free.
• Falafel can be frozen cooked or uncooked for future meals.
• Reheat in the oven or air fryer to keep the falafel crispy.

Nutrition

• Serving Size: 4 falafel
• Calories: 310 kcal
• Sugar: 4 g
• Sodium: 430 mg
• Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 10 g
• Protein: 11 g
• Cholesterol: 0 mg