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falafel

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!
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Total Time 46 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Middle Eastern
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 2 cup chickpeas dried, soaked overnight
  • 1 unit onion small, chopped
  • 2 clove garlic crushed
  • 0.5 cup fresh parsley chopped
  • 0.5 cup fresh cilantro chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 0.5 teaspoon baking powder
  • 1 tablespoon lemon juice
  • 4 tablespoon oat flour or chickpea flour
  • 1 teaspoon salt or to taste
  • 0.25 teaspoon black pepper
  • 3 tablespoon olive oil for baking or brushing

Method
 

  1. Soak the chickpeas overnight in plenty of water. Drain and dry well before using.
  2. 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.
  3. Refrigerate the mixture for 30 minutes to help it firm up and make shaping easier.
  4. 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.
  5. Shape the mixture into small balls or patties about the size of a walnut, and place them on the prepared baking sheet.
  6. Brush or drizzle olive oil on top for extra crispiness.
  7. Bake for 20-25 minutes, turning halfway through, until golden and crispy on the outside.
  8. 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.
Homemade falafel not only tastes better fresh, but also fills your kitchen with a wonderful aroma—and you can freeze the uncooked balls to have a nutritious meal ready at a moment’s notice. Enjoy experimenting with textures, sauces, and serving ideas!