falafel
Falafel, crispy on the outside and soft inside. Discover how to prepare this protein-packed classic that's perfect for a tasty, light meal!
Ingredients
Method
- Soak the chickpeas overnight in plenty of water. Drain and dry well before using.
- In a food processor, add chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, lemon juice, oat flour, salt, and black pepper. Pulse until you get a coarse, even mixture. Do not overmix—the texture should not be a paste.
- Refrigerate the mixture for 30 minutes to help it firm up and make shaping easier.
- Preheat your oven to 200°C (392°F). Line a baking sheet with parchment paper and brush with olive oil, or use for frying if preferred.
- Shape the mixture into small balls or patties about the size of a walnut, and place them on the prepared baking sheet.
- Brush or drizzle olive oil on top for extra crispiness.
- Bake for 20-25 minutes, turning halfway through, until golden and crispy on the outside.
- Serve the falafel hot, accompanied by tahini sauce, pita bread, and fresh salad.
Notes
Falafel is a universally loved staple in Middle Eastern cuisine, celebrated for its delightful combination of crispy exterior and tender interior. Its versatility makes it perfect for a lunchbox, party snack, or as a flavorful main course with accompaniments like hummus and fresh salad.
Practical Tips for Perfect Falafel
- Use dried chickpeas that have been soaked overnight. Canned chickpeas will make the falafel too soft and less crisp.
- If the mixture is too wet and difficult to shape, add a bit more oat or chickpea flour until it holds together. Avoid over-processing in the food processor—the texture should remain slightly coarse, not a paste.
- To ensure extra crispiness when baking, brush the falafel balls with olive oil or give them a light spritz of cooking spray before baking and after flipping them halfway through.
Technique Insights
- Resting the falafel mixture in the fridge is crucial for helping the flavors blend and making it easier to shape the balls.
- For frying enthusiasts, a shallow pan with hot oil works great; always test one falafel first to check the seasoning and oil temperature so it won’t fall apart.
Serving and Variations
- Try serving falafel in pita bread with lettuce, tomato, cucumber, and a drizzle of tahini or yogurt sauce for a classic mezze experience.
- Add a sprinkle of sumac or za’atar for a citrusy, herbal boost.
- For a gluten-free twist, stick to chickpea flour, and for an herby flavor, increase parsley or cilantro.
- This recipe pairs beautifully with sides like tabbouleh, baba ganoush, or a refreshing cucumber and tomato salad.
