Here’s a tried-and-true falafel recipe that yields golden, crunchy fritters with a bright herby interior. Made from soaked (not canned) chickpeas, fresh parsley and cilantro, garlic and warming spices, these falafels are perfect in pita, bowls, or on a mezze platter. Serve with tahini sauce or yogurt for a satisfying vegetarian meal.
Ingredients
– 1 1/2 cups dried chickpeas (soaked overnight, drained)
– 1 small onion, roughly chopped
– 4 garlic cloves
– 1 cup fresh parsley leaves, packed
– 1/2 cup fresh cilantro leaves, packed
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp baking powder
– 1 tsp sea salt (adjust to taste)
– 1/2 tsp freshly ground black pepper
– 2 tbsp all-purpose flour or chickpea flour (as needed)
– 1–2 tbsp lemon juice
– Vegetable oil for frying (or olive oil for pan-frying)
Servings and Cooking Time
– Servings: Makes about 18–22 small falafel (serves 4 as part of a meal)
– Preparation time: 15 minutes active + 8–12 hours soaking
– Cooking time: 15–20 minutes frying (in batches)
Nutritional Value
This nutritional estimate is for one serving (approx. 4–5 falafel; ~160–200 g total serving).
– Calories: ~380 kcal
– Protein: 14 g
– Carbohydrates: 34 g
– Fat: 20 g
– Fiber: 10 g
– Sodium: 420 mg
Note: values are approximate and calculated per one person serving.
Step-by-Step Cooking Process
– Drain soaked chickpeas and pat dry; do not use canned as texture differs.
– In a food processor pulse chickpeas until grainy but not paste-like.
– Add chopped onion, garlic, parsley, cilantro and pulse until combined.
– Add cumin, coriander, salt, pepper and pulse to incorporate.
– Transfer to a bowl; stir in baking powder and 1–2 tbsp flour to bind.
– Add lemon juice and adjust seasoning; chill mixture 30–60 minutes.
– Heat 1–2 inches of oil in a heavy skillet to 350°F (180°C) or moderate heat for shallow fry.
– Form mixture into small balls or patties using a spoon or small scoop.
– Fry in batches, 2–3 minutes per side, until deep golden and crisp.
– Drain on paper towels; keep warm in a low oven while finishing.
– Serve immediately with tahini sauce, lemon wedges and fresh salad.
Alternative Ingredients
If you prefer gluten-free, use chickpea (besan) flour instead of all-purpose. For a lighter version, bake at 200°C (400°F) for 18–22 minutes, turning halfway. Swap parsley/cilantro ratio or omit cilantro if unavailable; add a pinch of chili flakes for heat.
Serving and Pairings
Serve falafel with tahini sauce, tzatziki or garlic yogurt, fresh tomato-cucumber salad, pickled turnips, pita or flatbread, and a squeeze of lemon. They also work well in grain bowls over rice or quinoa and pair nicely with hummus, tabbouleh, and olives.
Storage and Reheating
Store cooled falafel in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated 180°C (350°F) oven for 8–10 minutes to restore crispness. Falafel freeze well: flash-freeze on a tray then transfer to a bag for up to 2 months; reheat from frozen in the oven for 12–15 minutes.
Cooking Mistakes
- Using canned chickpeas — makes mixture too soft and wet.
- Over-processing — leads to a paste that won’t hold texture.
- Undercooking oil — causes greasy, soggy falafel.
- Overcrowding the pan — lowers oil temperature and prevents browning.
- Skipping the chill — warm mixture can fall apart when frying.
Helpful Tips
- Soak chickpeas at least 8 hours, preferably overnight.
- Pulse in short bursts to keep a coarse texture.
- Test-fry one falafel to check seasoning before frying all.
- Keep falafel uniform in size for even cooking.
- Use fresh herbs for brighter flavor.
FAQs
Can I use canned chickpeas for falafel?
Canned chickpeas aren’t ideal because they’re softer and hold more water, producing a mushy mixture. You can try draining and drying them thoroughly, but for best texture and crispness, use soaked dried chickpeas.
How do I make falafel gluten-free?
Replace all-purpose flour with chickpea (besan) flour or a gluten-free flour blend. Ensure any breadcrumbs or accompaniments are also gluten-free. Binding may require a little less or more flour—adjust to achieve a scoopable texture.
Can I bake falafel instead of frying?
Yes — bake at 200°C (400°F) for 18–22 minutes, turning once. Baked falafel are lighter with less oil but won’t be as deeply crisp as fried. Brushing with a little oil helps browning.
How do I keep falafel from falling apart?
Chill the formed mixture 30–60 minutes before frying to firm it up. Add a small amount of flour or a teaspoon of chickpea flour if too wet. Handle gently and fry at the correct oil temperature.
What sauces pair best with falafel?
Tahini sauce, garlic yogurt, tzatziki, or a lemony herb yogurt are classic choices. Spicy harissa or a simple herb vinaigrette also complement the flavors nicely.
Can I make the falafel mixture ahead of time?
Yes — make the mixture and refrigerate in an airtight container for up to 24 hours before shaping and frying. This can even improve flavor meld, but keep an eye on moisture and add a tablespoon of flour if it becomes too soft.
Are falafel healthy?
Falafel are plant-based and rich in fiber and protein from chickpeas, plus vitamins from fresh herbs. Frying adds fat and calories; baking or shallow-frying reduces oil while preserving many nutritional benefits.
Conclusion
This falafel recipe produces crisp, flavorful chickpea fritters perfect for wraps, bowls or a mezze plate. With simple ingredients — chickpeas, fresh herbs, garlic and warming spices — it’s a versatile, crowd-pleasing vegetarian staple that’s easy to customize and store.
Falafel Recipe
Ingredients
- 1 1/2 cups dried chickpeas soaked overnight, drained
- 1 small onion roughly chopped
- 4 garlic cloves
- 1 cup fresh parsley leaves packed
- 1/2 cup fresh cilantro leaves packed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp baking powder
- 1 tsp sea salt adjust to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp all-purpose flour or chickpea flour as needed
- 1 –2 tbsp lemon juice
- Vegetable oil for frying
Instructions
- Drain soaked chickpeas and pat dry; do not use canned as texture differs.
- In a food processor, pulse chickpeas until grainy but not a paste.
- Add chopped onion, garlic, parsley and cilantro; pulse until combined.
- Add cumin, coriander, salt and pepper; pulse to mix evenly.
- Transfer mixture to a bowl; stir in baking powder and 1–2 tbsp flour to bind.
- Add lemon juice, adjust seasoning, then chill mixture 30–60 minutes to firm up.
- Heat 1–2 inches of oil in a skillet to about 350°F (180°C) or use moderate heat for shallow frying.
- Form mixture into small balls or patties using a spoon or scoop, keeping sizes uniform.
- Fry in batches 2–3 minutes per side until deep golden and crisp; avoid overcrowding the pan.
- Drain on paper towels and keep warm in a low oven while finishing remaining batches; serve with tahini, lemon and fresh salad.
Nutrition
