Go Back
Falafel

falafel

Falafel, the famous crunchy Middle Eastern snack, gets a lighter touch. Discover how to make falafel at home with simple steps!
Print Recipe Pin Recipe
Total Time 46 minutes
Servings: 16 pieces
Course: Snack
Cuisine: Middle Eastern
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 xícara chickpeas, dry, soaked overnight
  • 0.5 unidade onion, medium, chopped
  • 2 dente garlic, chopped
  • 0.5 xícara parsley, fresh, chopped
  • 0.5 xícara cilantro, fresh, chopped
  • 1 colher de chá cumin, ground
  • 1 colher de chá coriander, ground
  • 0.5 colher de chá baking powder
  • 2 colher de sopa flour (chickpea or wheat)
  • 0.5 colher de chá salt
  • 0.25 colher de chá black pepper
  • 2 colher de sopa sesame seeds
  • 2 colher de sopa olive oil, for baking or drizzling

Method
 

  1. Soak the chickpeas in plenty of water overnight. Drain well before starting.
  2. In a food processor, add the soaked chickpeas, onion, garlic, parsley, and cilantro. Pulse until you get a coarse, crumbly mixture. Do not over-process; the mixture should not be a paste.
  3. Add cumin, coriander, baking powder, flour, salt, black pepper, and sesame seeds. Pulse a few more times to combine everything.
  4. Transfer the mixture to a bowl and refrigerate for about 30 minutes to firm up.
  5. With wet hands, shape the mixture into small balls or patties, about the size of a walnut.
  6. Preheat the oven to 200°C (390°F). Place the falafel on a greased baking sheet. Drizzle or brush with olive oil for extra crispness.
  7. Bake for 20-25 minutes, turning halfway through, until golden and crisp. Serve immediately with tahini sauce, salad, or pita as desired.

Notes

Falafel is a treasured classic of Middle Eastern cuisine, celebrated for its crispy exterior and rich, herbaceous flavor. Its versatility makes it perfect as a snack, the main protein for vegetarians, or the star of a mezze platter.
Tricks to perfect falafel: Puree the chickpeas only until slightly coarse; do not over-process, or your mixture will be too wet and soft to shape. If you find your mixture a bit loose, add extra chickpea or wheat flour, a spoonful at a time, to bind it just right. Avoid using canned chickpeas—dried and soaked overnight will give superior texture and flavor.
Enhancing flavor and texture: Toss in extra herbs like dill or mint for a fragrant twist. You can also add a pinch of chili flakes if you like a slight kick. For even crispier falafel, chill the formed patties well before baking and generously drizzle (or spray) with olive oil.

Serving ideas and variations

  • Serve falafel hot with fresh pita, pickled vegetables, and a creamy tahini or yogurt sauce for an authentic experience.
  • Create falafel wraps with crunchy lettuce, tomato, cucumber, and lemony dressing.
  • Form mini falafel balls to crown salads or snack boards at gatherings.
Try shaping larger patties for plant-based burgers or flattening for wraps! These baked falafel keep well for a few days—simply reheat in a hot oven to restore their crunch.