How to Make Quick, Easy & Healthy Falafel at Home
Having tried several falafel recipes at home in the past, I was a little hesitant to try again. My first few attempts hadn’t gone so well. But the hubby and I hadn’t been able to get by our favorite falafel restaurant because of lockdown. SO, I decided to give it another go and…
Found out that I’ve been doing it all WRONG.
My first attempts a falafel
My first attempts involved complicated recipes that used already cooked chickpeas. NOOOOO. The falafel wasn’t crisp, crunchy, or even remotely the right texture. Why I didn’t consult Google for how to make authentic falafel recipes from the Middle East, I’m still not sure. Obviously, a complete loss of brainpower because authentic falafel is made with UNCOOKED chickpeas. AND it’s so EASY to make.
It also tastes so GOOD – it’s dangerous because you’ll be making it ALL the time. But hey, at least it’s one of those healthy, no-guilt foods that you can enjoy. Btw, my hubby says it’s better than our favorite place. And that is HUGE praise since he loves that place as much as I do. 💖👏
Planning is a Must
The one drawback of this recipe is that you can’t just make it without planning. The chickpeas need an overnight soak to make them edible. At the same time, that’s a good thing because it keeps you from making them all the time.
Putting them in for a soak is quite easy. Put them in a bowl, cover with water and leave them to sit on the counter until you’re ready to make your falafel the next day.
What truly amazed me was how quickly and easy the falafel mix came together. Toss everything into the food processor. Process until the chickpeas are the size of large crumbs, and then form into balls. Then it was off to the freezer for about half an hour to firm them up before cooking. Do not skip this step because it keeps the falafel from falling apart while you’re cooking them.
Falafel Cooking and Serving Tips
The beautiful green color comes from the fresh parsley and cilantro. And the outside is so crispy and crunchy with a soft pillowy inside, the perfect falafel texture. Plus, the only added fat comes from the oil you fry them in.
I used a shallow fry rather than deep-frying them to reduce the amount of oil. I have not tried baking them yet but am concerned that baking might not yield the proper outside texture. That said, you can sear them and pop them into the oven to finish if you choose.
Another nice thing about this falafel is that they keep in the fridge for up to five days. Or make things ahead for those days, you’re pushing out client work and don’t have time to cook. Reheat in the oven or a toaster oven to keep the crunchy outside.
YES, these falafel are versatile + healthy, and yet they taste so GOOD. Our favorite way of eating them is wrapped in a tortilla with hummus, fatoush (chopped cucumber, tomatoes, parsley, and mint drizzled with a bit olive oil, salt, and black pepper), and drizzled with tzatziki. But they are also tasty served with a salad, pita bread, pico de gallo, and add tzatziki or tahini sauce for dipping. Or make small balls for appetizers.
Falafel
Ingredients
- 8 oz dry chickpeas soaked overnight
- 1 small onion diced
- ½ cup parsley roughly chopped
- ½ cup cilantro roughly chopped
- 3 cloves garlic
- 1 Tbsp all-purpose flour
- 1 juice from lemon
- 3/4-1 tsp salt
- 1.5 tsp ground cumin
- ½ tsp ground corinader
- ⅓ tsp double action baking powder
- ½ tsp ground cayenne
- ½ cup veggie oil for frying
Instructions
- The night before you intend to make the falafel, place the chickpeas in a large bowl. Cover with cold water, adding several inches over the top. Put a lid on the bowl or cover with plastic wrap. Leave the chickpeas to soak until you’re ready to use the next day.
- To prepare: Drain chickpeas and rinse. Get out your food processor and prep the herbs and onion by chopping roughly into large pieces. Toss into the food processor and add the garlic, flour, lemon juice, salt, spices, and baking soda. Pulse until smooth.
- Add the chickpeas to the herb/onion mix and pulse again until chickpeas are ground to fine pieces the size of sea salt crystals or bread crumbs. Scrape down the sides of the processor to make sure not to leave any large chunks.
- Divide the chickpea mix into 8 equal pieces and then form into balls using your hands. Lay each one onto a parchment paper-covered plate, flattening slightly.
- Place the chickpea balls into the freezer for 30-minutes.
- To cook: Heat the vegetable oil in a large skillet over medium-high heat. Fry falafel on each side until golden bowl. You can also stand on the sides and rotate to brown the sides. Once cooked through, remove and place the chickpeas on a rack or a plate covered with paper towels until cooled enough to eat.
- Serve warm or at room temperature with hummus, tzatziki sauce, tomatoes, lettuce, and chopped green onions wrapped in tortillas or pita bread. Or serve with vegetables and dipping sauce, or a salad.
Notes