falafel
Falafel: quick and nutritious, this classic Middle Eastern snack is light, delicious and perfect for any moment. Try it!
Ingredients
Method
- Preheat your oven to 200°C (392°F) or prepare your air fryer at the same temperature.
- After soaking the chickpeas overnight, drain and dry them well with a kitchen towel. Do not use cooked chickpeas, as the mixture will not hold together.
- In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, black pepper, salt, and baking powder. Pulse until you get a coarse, moist mixture. Don’t over-process; leave a bit of texture.
- Transfer the mixture to a bowl. Add the flour and stir well until everything is blended and the mixture holds together when pressed.
- With slightly damp hands, shape the falafel mix into small balls or patties, around the size of a walnut.
- If using the oven, arrange the falafels on a lined baking sheet, brush with olive oil, and bake for about 20-25 minutes or until golden, turning halfway. For air fryer, cook for 12-15 minutes, shaking halfway, until crispy and golden.
- Serve hot with fresh salads and tahini sauce for a classic Middle Eastern combination.
Notes
Falafel is celebrated for its versatility and incredible flavor, making it a beloved street food worldwide. Whether served in pita wraps, atop vibrant salads, or as a protein-packed snack, this Middle Eastern classic fits a variety of routines—from casual lunches to festive dinner tables.
Practical Tips and Ingredient Swaps
- Use only dry chickpeas soaked overnight. Canned or cooked chickpeas may result in a mixture too wet to hold shape, causing falafel to fall apart during baking or frying.
- If you’re out of cilantro or parsley, substitute with fresh dill or mint for a refreshing twist.
- For added crunch, stir in a spoonful of sesame seeds to the mix before shaping the patties.
Prep Techniques for Best Results
- Make sure to dry the chickpeas thoroughly after soaking. Excess water can affect texture and make shaping difficult.
- When pulsing in the food processor, avoid over-blending. The mix should be coarse—think of a sand-like consistency to prevent dense or mushy falafel.
- If your mixture feels too wet, add a little more flour, one tablespoon at a time, until the patties hold together easily.
Serving Suggestions and Variations
- Serve falafel hot, paired with creamy tahini sauce, diced tomatoes, cucumbers, and pickled onions for an authentic experience.
- Try making mini falafel for party appetizers or use larger patties in veggie burgers for a new twist.
- For a gluten-free option, substitute all-purpose flour with chickpea or oat flour.
