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falafel

falafel

Falafel prepared at home, protein-rich and packed with fiber. Try this simple falafel recipe and surprise yourself with flavor and lightness!
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Total Time 41 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Middle Eastern
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 2 cup raw chickpeas soaked overnight, drained
  • 0.5 unit onion finely chopped
  • 2 clove garlic minced
  • 0.5 cup fresh parsley chopped
  • 0.5 cup fresh cilantro chopped
  • 1 teaspoon cumin powder
  • 0.5 teaspoon coriander powder
  • 0.5 teaspoon baking powder
  • 2 tablespoon oat flour or whole wheat flour
  • 1 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2 tablespoon olive oil for brushing or light frying

Method
 

  1. Soak the chickpeas overnight in plenty of water. Drain well before use.
  2. In a food processor, combine chickpeas, onion, garlic, parsley, and cilantro. Pulse until finely ground but not pasty.
  3. Add cumin, coriander, baking powder, oat flour, salt, and black pepper to the mixture. Pulse a few more times to combine evenly. If the mixture is too wet, add a bit more oat flour.
  4. Refrigerate the mixture for 30 minutes to firm up and make shaping easier.
  5. With damp hands, form small balls or patties with the mixture, about the size of a walnut.
  6. Lightly brush each falafel with olive oil or spray with oil for a lighter version.
  7. Bake in a preheated oven at 200°C (392°F) for 25-30 minutes, turning halfway through, or fry them in a shallow pan with a little oil until golden brown and crispy.
  8. Serve immediately with tahini sauce, chopped salad, and pita bread, or as desired.

Notes

Falafel is one of those iconic Middle Eastern dishes that has conquered kitchens worldwide thanks to its versatility, rich flavor, and plant-based protein punch. Whether you're serving it as a snack, stuffing it into a pita with vibrant veggies, or topping off a big bowl salad, falafel is always a crowd-pleaser.

Practical Tips for Perfect Falafel

  • Always use dried chickpeas soaked overnight, not canned chickpeas. This gives traditional texture, prevents the mixture from falling apart, and ensures a crispy crust.
  • If you want a gluten-free version, use oat flour instead of wheat flour, as suggested. It works as a great binder without compromising flavor.
  • If your falafel mixture feels too wet, add a bit more flour or chill for longer. This helps the balls hold their shape while baking or frying.

Preparation Techniques

  • Go easy with the food processor – pulse until everything is just combined to preserve some texture. Over-processing can lead to dense, heavy patties.
  • Baking vs. Frying: For a lighter option, bake your falafel brushed with olive oil. For extra crunch and authentic flavor, shallow-fry in a skillet, turning for even browning.

Servings and Pairings

  • Try serving falafel with homemade tahini sauce, labneh, or plain Greek yogurt as dips.
  • You can also make a falafel sandwich by wrapping them in pita bread with chopped cucumber, tomatoes, lettuce, and pickles for freshness and crunch.
  • For a different twist, add a pinch of chili flakes for heat, or swap parsley and cilantro with fresh mint for a new flavor profile.
Falafel is brilliantly adaptable: make mini versions for snacks or parties, or flatten into larger patties to serve as a veggie burger. Store leftovers in the fridge for up to three days and reheat in the oven to keep them crisp.