Most Delicious Falafel Recipe (Fried or Baked)
The best authentic falafel recipe you can make at home! A simple combination of chickpeas, herbs and spices that’s blended together and fried (or baked). They’re crispy, soft and delicious! Watch the video above to see how I make them!
Prep: 45min
Total: 55min
Yield: 18
Serving Size: 1 serving
Nutrition Facts: calories 48 kcal, Carbohydrate 8 g, Protein 3 g, Fat 1 g, Saturated Fat 1 g, Sodium 166 mg, Fiber 2 g, Sugar 2 g, unSaturated Fat 2 g, servingSize 1 serving
Ingredients:
- 1 cup dried chickpeas (soaked overnight (don’t use canned chickpeas))
- 1/2 cup onion (roughly chopped)
- 1 cup parsley (roughly chopped (about a one large bunch))
- 1 cup cilantro (roughly chopped (about a one large bunch))
- 1 small green chile pepper (serrano or jalapeno pepper)
- 3 garlic cloves
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp cardamom
- 1/4 tsp black pepper
- 2 tbsp chickpea flour
- 1/2 tsp baking soda
- avocado oil for frying
Instruction:
- The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by 2-3 inches, as they’ll triple in size.
- Drain and rinse the chickpeas and add them to your food processor, along with the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and black pepper.
- Pulse the food processor several times until the mixture resembles the texture of coarse sand.
- Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid and refrigerate the mixture for 30 minutes to one hour.
- Use your hands, an ice cream scoop or falafel scoop to form the falafel into balls or patties. If you find the mixture is too wet, you can add another tablespoon of chickpea flour. If it’s too dry and crumbly, you can add a teaspoon or two of water or lemon juice.
- Once the falafel are formed, you can cook them by your preferred method mentioned above. To deep fry the falafel, add about 3 inches of oil to a pot on medium heat. Heat the oil to 350F. Cook the falafel in batches (about 6-8 at a time) for 1-2 minutes or until golden.
- Use a skimmer to check the color of the falafel and make sure they don’t over cook. Then remove them to a paper towel-lined plate.
- Serve the falafel immediately, while warm and crispy on the outside. They’re delicious served with tahini sauce as well.
THE BEST FALAFEL RECIPE | crispy fried and baked falafel (vegan)
FAQ
What is falafel mix made of?
Falafel is a popular Middle Eastern “fast food” made of a mixture of chickpeas (or fava beans), fresh herbs, and spices that are formed into a small patties or balls. It’s thought that falafel originated in Egypt as Coptic Christians looked for a hearty replacement for meat during long seasons of fasting or lent.
Why can’t you use canned chickpeas for falafel?
Turns out that dried chickpeas are essential to good falafel. See, canned chickpeas have already been cooked. Starch molecules within them have already burst and released their sticky contents, much of which get washed away in the cooking liquid, leaving the remaining chickpeas with very little clinging power.
What holds falafel together?
A binding ingredient can help keep it together, especially if you are using canned beans instead of dried. And the perfect binding ingredient for falafel is flour. Nothing fancy, just plain all-purpose flour. Add a few tablespoons at a time to your mixture, until you can press it easily into balls or patties.
Is falafel good for you or bad for you?
Falafel is high in many micronutrients and a good source of fiber and protein. As such, it may help curb your appetite, support healthy blood sugar, and lower your risk of chronic disease. Yet, it’s typically deep-fried in oil, which raises its fat and calorie content.
