falafel
Falafel, the Mediterranean classic! Try this easy, light recipe for a flavorful protein boost at lunch or in salads.
Ingredients
Method
- Drain the chickpeas well after soaking for 12 hours. They should be dry for best texture.
- In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, ground coriander, salt, and pepper. Pulse until you get a coarse, damp mixture (do not blend into a paste).
- Transfer the mixture to a bowl. Check seasoning and adjust with more salt or spices if necessary. Refrigerate for 20 minutes to firm up slightly.
- With moist hands, form small balls or patties (about the size of a walnut).
- Brush or drizzle each falafel with olive oil. Arrange on a baking sheet lined with parchment.
- Preheat oven to 200°C (392°F). Bake for about 20–22 minutes, turning halfway, until golden and crisp. Alternatively, air fry or shallow fry until browned.
- Serve hot, with tahini sauce, salad, or in pita bread.
Notes
Falafel is a beloved staple across the Middle East and Mediterranean cuisine, celebrated for its crispy texture and vibrant flavors. Its versatility means you can enjoy it as a main, in wraps, in salads, or even as a snack for gatherings. This plant-based classic is not only satisfying but also packed with protein and fiber.
Smart tips for perfect falafel
- For the best texture, always use raw, soaked chickpeas—never canned or cooked. This ensures your falafel will be crispy on the outside and tender inside.
- If your mixture is too wet and doesn't hold shape, stir in a spoonful of chickpea flour or plain flour until you can easily form balls.
- Make sure your herbs are fresh and dry to avoid excess moisture in the mix.
- If you're short on fresh herbs, swap cilantro for more parsley, or add a sprinkle of dried spices, like smoked paprika or a pinch of chili for extra depth.
Preparation techniques that make a difference
- Avoid over-processing the mixture—pulsing everything into a coarse, grainy blend is key for that classic crumbly, yet moist, falafel texture.
- Chilling the mixture for at least 20 minutes before shaping helps it firm up, making rolling easier and baking more uniform.
- For added crunch, lightly brush the falafel with olive oil before baking, or try air-frying for a lighter result that remains golden and crisp.
Serving suggestions and creative variations
- Enjoy your falafel in traditional pita bread with fresh veggies and a creamy tahini sauce, or serve in a bowl with hummus, tabbouleh, or roasted eggplant.
- Add a twist by mixing in grated carrot or zucchini for extra moisture and color.
- For gluten-free eaters, use certified gluten-free flour as a binder if needed.
- Your falafel can be frozen raw—simply shape, freeze on a tray, and transfer to a bag or container. Bake straight from frozen, adding a couple of extra minutes to the cook time.
