falafel
Falafel: healthy, flavorful and easy chickpea balls. A light, protein-rich option for your lunch or snack. Try it now!
Ingredients
Method
- Soak the chickpeas in plenty of water overnight (at least 12 hours). Drain and rinse well before using.
- In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, black pepper, and salt. Process until a coarse, even mixture forms – do not overblend into a paste.
- If the mixture is too crumbly, add chickpea flour, one tablespoon at a time, until it holds together when pressed.
- Shape the mixture into small balls or patties, pressing firmly to ensure they hold their shape.
- Brush or drizzle the falafel with olive oil. For baking, arrange them on a lined baking sheet. Bake in a preheated oven at 200°C (392°F) for about 20-25 minutes, turning halfway. For frying, cook in hot oil until crispy and golden brown on all sides.
- Serve your falafel hot with fresh salad, sauces, or inside pita bread. Enjoy!
Notes
Falafel stands out for its versatility on any table, being a beloved dish across the Middle East and now widely enjoyed around the world. These crispy chickpea balls are perfect as a snack, main dish, or even protein-packed lunch, making them a real favorite in both vegetarian and omnivore kitchens.
Pro Tips for Better Falafel
- Never use canned chickpeas for authentic falafel. Dry chickpeas soaked overnight are key for achieving the right texture and crunch—canned ones will make the mixture too soft and the falafel can fall apart during cooking.
- If your mixture feels too loose or isn’t sticking together, add chickpea flour a tablespoon at a time until it holds when pressed. Avoid over-processing—the mix should be grainy, not a puree.
- When shaping, wet your hands lightly with water or olive oil to help prevent sticking and shape the balls or patties firmly.
Flavorful Variations and Ingredient Swaps
- Out of fresh herbs? Parsley and cilantro add freshness, but you can replace one with mint or even dill for a unique twist.
- Add a pinch of cayenne or chili flakes if you prefer a spicy kick.
Preparation & Serving Suggestions
- Bake for a lighter version, or fry for a truly traditional taste and crispy exterior. For each method, turn your falafels halfway to ensure even cooking.
- Tuck falafels into warm pita bread or flatbread with a crisp salad and drizzle with tahini or yogurt sauce. They're also great atop rice bowls or as protein in wraps.
- Pair with pickled vegetables, creamy hummus, or a bright tabbouleh salad for a full Middle Eastern experience.
