Grab your passport! You’re going on a culinary adventure to uncover best, crispy-on-the-outside, soft-in-the-middle, Homemade Falafel with this foolproof recipe.
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Just saying ‘falafel’ teleports me into the heart of a buzzing Middle Eastern market; I can almost smell the exotic spices and feel the warm air. Seriously, the best falafel I’ve ever eaten was in a market like that, and I’ve been hooked ever since. It was fried to perfection, beautifully golden and crispy yet soft on the inside.
Our falafel recipe is pretty much my trip to that bazaar in a bite. Imagine a combination of hearty chickpeas, fresh greens, and a magic mix of spices- that’s what makes up these bite-sized balls so wow-worthy. If you’ve had a go at stuff like homemade hummus or baba ghanoush, you’re going to love making this falafel. It’s a total trip for your taste buds and the senses!
Are Falafels Healthy?
Our falafels aren’t just tasty, they’re totally good for you. Chickpeas (rich in protein), fragrant herbs, and just a smidge of oil for frying—a garden of nourishing ingredients that gift you that much-needed fiber, antioxidants and vitamins.
INGREDIENTS
Ready to be falaFULL on Middle East goodness? Here’s what you’ll need…
- 1 cup dried chickpeas
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup fresh cilantro leaves
- 1 tbsp fresh dill
- 3 cloves garlic
- 1/2 tbsp ground cumin
- 1/2 tbsp ground coriander
- pinch of cayenne pepper
- 1 tbsp toasted sesame seeds
- salt and pepper, to taste
- oil (for frying)
INSTRUCTIONS
Soak
Place the dried chickpeas and baking soda in a large bowl and cover with cold water. Soak the chickpeas for at least 12 hours. Drain the chickpeas and pat them dry.
Mix
Place the soaked chickpeas, herbs, garlic, and spices in a food processor and mix well.
Chill
Transfer the falafel mixture to an airtight container. Refrigerate for at least 1 hour.
Add
Remove the mixture from the fridge. Add the baking powder and sesame seeds. Stir well.
Form
Wet your hands and use them to form the falafel mixture into patties.
Fry
Heat the pot of oil on MEDIUM. Fry the falafel patties in the hot oil for about 5 minutes, until they brown.
Serve
Serve the falafels with pita bread and cucumbers.
ENJOY!
Tips & Tricks to Making a Perfect Falafel
- Though an inconvenience, soak dry chickpeas instead of reaching for the canned stuff.
- Use fresh cilantro and dill generously to give the falafel its distinct flavor.
- Placing your falafel mixture in the fridge before frying helps them hold together better.
- Make sure the oil is hot before you start, but not smoking.
- Fry the falafels in batches to prevent them sticking together.
Serving Suggestions
Serve these tantalizing falafel patties in warm pita pockets with crisp lettuce, fresh tomatoes, and cucumber. Add a generous dollop of tangy tahini sauce or a zesty tzatziki for a skillful blend of flavors. For a wholesome Mediterranean spread, pair your falafel with a side of couscous salad and some refreshing mint lemonade.
FAQs
Stick with neutral oils like Canola or sunflower. They can handle the heat without burning (they have a high smoke point) and they won’t mess with the yummy flavors.
Your falafel mix should feel like a rough meal—not super smooth or paste-like. If you blend it too much, your falafels will end up feeling like little bricks.
This generally happens if your mix is too wet. All you need is a splash of flour to make your falafel play nice. And make sure your oil is sizzling hot before you pop them in there.
You can bake them instead. Heat your oven to 375°F, pop them on a baking sheet you’ve lightly greased, bake them for 25-30 minutes until they’re all golden brown, turning them halfway through.
Spice it up with your favorite herbs and spices (mint invites a refreshing twist). Want to break from the norm? Substitute chickpeas with fava beans or mix them together. For some extra bite, add onions or bell peppers.
how to prep and store your falafel
To prep your falafel, get your mix ready, shape your patties, and pop them in airtight containers—just remember to put wax paper between layers, so they don’t stick. Plan to munch on them in the next couple of days? They’ll do just fine in the fridge. Or, stash them in the freezer if you don’t expect to eat them any time soon (i.e., within three months). Any leftovers can go back in that airtight container and stored in the fridge for up to five days. And when you’re getting those falafel cravings again, just zap them in the oven at 375°F until warm and toasty—about 10-15 minutes.
Ingredients
- 1 cup dried chickpeas
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup fresh cilantro leaves
- 1 tbsp fresh dill
- 3 cloves garlic
- 1/2 tbsp ground cumin
- 1/2 tbsp ground coriander
- pinch cayenne pepper
- 1 tbsp toasted sesame seeds
- salt and pepper
- oil (for frying)
Instructions
- Place the dried chickpeas and baking soda in a large bowl and cover with cold water. Soak the chickpeas for at least 12 hours. Drain the chickpeas and pat them dry.
- Place the soaked chickpeas, herbs, garlic, and spices in a food processor and mix well.
- Transfer the falafel mixture to an airtight container. Refrigerate for at least 1 hour.
- Remove the mixture from the fridge. Add the baking powder and sesame seeds. Stir well.
- Wet your hands and use them to form the falafel mixture into patties.
- Heat the pot of oil on MEDIUM. Fry the falafel patties in the hot oil for about 5 minutes, until they brown.
- Serve the falafels with pita bread and cucumbers.
Tips & Notes:
- Though an inconvenience, soak dry chickpeas instead of reaching for the canned stuff.
- Use fresh cilantro and dill generously to give the falafel its distinct flavor.
- Placing your falafel mixture in the fridge before frying helps them hold together better.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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