Crispy Falafel Recipe
User Reviews
5.0
1,038 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Soaking Time
12 hrs
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Total Time
30 mins
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Servings
18 servings
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Calories
186 kcal
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Course
Main Course
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Cuisine
Mediterranean, Middle Eastern, Lebanese
Crispy Falafel Recipe
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This authentic crispy falafel recipe is a popular Middle Eastern dish made with chickpeas, herbs, onion & spices - vegan, gluten-free, protein-rich
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Ingredients
- 1 pound dry uncooked chickpeas
- 1 tablespoon salt
- ¾ cup parsley
- ½ cup cilantro
- 1 large onion roughly chopped
- 1 clove garlic
- 2 teaspoons cumin
- 2 teaspoons Coriander
- 1 teaspoon black pepper
- 1 teaspoon baking powder
- neutral oil for frying
- Tahini sauce
Instructions
- Cover the chickpeas with water in a medium bowl. Set aside at room temperature to soak for at least 12 or up to 24 hours. They will end up doubling in size.
- Drain the chickpeas. Rinse and dry them as thoroughly as possible — I like to use a salad spinner for this.
- Place the chickpeas and salt in the bowl of a food processor. Pulse to fine, pebble-sized pieces. Add the parsley, cilantro, onion, garlic, cumin, coriander, and black pepper. Blend until the mixture turns into a thick paste, scraping down the sides as needed. Remove the blade from the bowl, then cover the bowl of the food processor and refrigerate for 1 hour (this lets allows the batter to set).
- Remove the falafel batter from the fridge. Sprinkle the baking powder over the top, then gently fold it throughout.
- Line a baking sheet with parchment paper and another baking sheet with a double layer of paper towels. Set aside.
- Using a medium spring-loaded cookie scoop (or your hands), scoop, firmly pack, and roll about 1 ½ tablespoons of batter into a round ball and add it to the parchment-lined baking sheet. Repeat with the remaining batter. Don’t worry if the balls feel a little loose at first — they will bind once they fry.
- Heat 1 inch of oil in a large, high-sided frying pan over medium heat. When a small piece of batter dropped into the oil begins to sizzle, carefully add 10 to 12 of the balls, being careful not to crowd the pan. Fry until golden-brown and crispy, 3 to 3 ½ minutes per side. Using a slotted spoon, transfer the cooked falafel to the paper-towel-lined baking sheet. Repeat with the remaining uncooked falafel.
- Transfer the falafel to a serving platter alongside the tahini sauce for dipping. Serve warm.
Equipments used:
Notes
- Nutrition information accounts for about 1/2 cup oil absorption for the full batch. This may be more or less.
- Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge. To reheat, just place in the microwave for 30 seconds.
- Freezing Instructions: You can also freeze the cooked falafel for up to 3 months. Place the cooled falafel on a baking sheet in the freezer until they are completely frozen. Then transfer them to freezer bags or an airtight container. To reheat the frozen falafel, bake in a 350°F oven for 5 minutes, or until until warmed through and crispy.
- You can freeze the mixture as a whole. Transfer it to a freezer-safe bag or container. When ready to cook, allow the mixture to thaw in the fridge, then form into patties and follow the frying or baking instructions.
- Sourcing: You can find dried chickpeas at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients or other legumes.
- Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Equipment: I use the Kitchen Aid food processor to make the falafel mixture. The 11 cup bowl is large enough to fit half the recipe, and grinds the chickpeas very efficiently.
- To shape the falafel patties, I use this falafel scoop. It's stainless steel and works not only for falafel but also meatballs, patties, etc. It makes each patty about 1.5 inches in diameter.
- Baking instructions:
- Instead of using only chickpeas, you can add some soaked fava beans as well to the mixture. I don't recommend completely substituting with only fava beans though.
- You can use only parsley or only cilantro if you prefer, but it's best made with both types of fresh herbs.
- Place the falafel balls on a baking sheet lined with parchment paper. Bake in the preheated oven at 350°F for 20-25 minutes, flipping halfway through.
Nutrition Information
Show Details
Calories
186kcal
(9%)
Carbohydrates
11g
(4%)
Protein
7g
(14%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.02g
Cholesterol
24mg
(8%)
Sodium
507mg
(21%)
Potassium
373mg
(11%)
Fiber
0.4g
(2%)
Sugar
10g
(20%)
Vitamin A
480IU
(10%)
Vitamin C
6mg
(7%)
Calcium
253mg
(25%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18servings
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 24mg | 8% |
| Sodium | 507mg | 21% |
| Potassium | 373mg | 8% |
| Fiber | 0.4g | 2% |
| Sugar | 10g | 20% |
| Vitamin A | 480IU | 10% |
| Vitamin C | 6mg | 7% |
| Calcium | 253mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
1,038 reviews
Excellent
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