falafel
Falafel is a tasty, healthy recipe with chickpeas, fresh herbs and spices. Practical for everyday meals or an energy-packed snack.
Ingredients
Method
- Drain the chickpeas soaked overnight. Do not use canned chickpeas, as they are too soft for falafel.
- In a food processor, add chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, black pepper, and lemon juice. Pulse until you have a coarse, crumbly mixture. Do not over-process; the mixture should not become a paste.
- Transfer the mixture to a bowl. Add baking powder and oat or chickpea flour. Mix well to combine. The dough should be moist and shapeable, not too sticky. If needed, add more flour, 1 tablespoon at a time.
- Cover and refrigerate for at least 30 minutes to help the mixture firm up.
- With moist hands, form small balls or patties about the size of a walnut.
- Heat the olive oil in a large skillet over medium heat. Cook the falafel patties in batches, pressing gently, for 3–4 minutes on each side, or until golden brown and crisp.
- Drain on paper towels and serve warm, accompanied by salad, tahini sauce, or pita bread.
Notes
Falafel is a timeless classic of Middle Eastern cuisine, celebrated for its irresistible crunch on the outside and soft, aromatic center. Its popularity stretches from quick street food to gourmet appetizers and hearty meatless main courses. Perfect for vegetarians, vegans, or anyone seeking a more plant-based diet, falafel is a versatile and satisfying choice for any occasion.
Smart Tips for the Perfect Falafel
- Use dried chickpeas soaked overnight, never canned or cooked ones—this gives your falafel its signature texture and prevents a mushy result.
- If you don’t have oat or chickpea flour, sprinkle in a bit of regular flour or even breadcrumbs. The key is to add just enough until the mixture holds together but is not dry.
- To enhance flavor, add a pinch of cayenne or chili flakes for heat, or experiment with fresh mint and dill for an aromatic twist.
Preparation Tricks
- Pulse the mixture briefly in the food processor; stop when you have a coarse, even texture. Over-blending will make the mixture heavy and dense.
- Resting the falafel mix in the refrigerator let flavors meld and makes shaping the patties much easier.
- If you’re baking instead of frying, brush the falafel lightly with oil and bake at 220°C/425°F until golden, flipping halfway through for even crisping.
Serving and Variation Ideas
- Serve your falafel with pita bread, lettuce, tomato, onion, and homemade tahini or yogurt sauce for an authentic street food experience.
- Try falafel in grain bowls with quinoa, roasted vegetables, and a squeeze of lemon for a nourishing lunch.
- Stuff the mixture with a small cube of feta or goat cheese for a surprising, melty center.
- Leftovers? Chop falafel patties into small bites and toss them through salads for a protein-rich upgrade.
