Easy Falafel Recipe
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
12 falafel
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Calories
133 kcal
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Course
Main Course, Appetizer
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Cuisine
Mediterranean, Middle Eastern
Easy Falafel Recipe
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What is your favorite way to enjoy falafel? I am sharing my delicious Easy Falafel Recipe and my favorite way to enjoy falafel - dressed in tahini.
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Ingredients
Homemade Falafel
- 2 cups chickpeas OR 1 cup dried chickpeas soaked overnight, canned
- 1/4 tsp baking soda if using dried chickpeas
- 1/2 onion small yellow, chopped
- 1/2 tsp baking powder
- 1/3 cup all-purpose flour
- 1/2 cup parsley fresh, stems removed
- 2 tbsp dill fresh
- 1/4 cup cilantro fresh, stems removed
- 1/2 tbsp cumin
- 1/2 tbsp Coriander
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1/4 tsp black pepper ground
- 1/2 cup grapeseed oil or other neutral oil for frying
Basic Tahini Sauce
- 1/4 cup tahini
- 1-2 tbsp water
- juice lemon from one lemon
- pinch salt
For serving
- tomato baby, cut in half
- mixed greens
Instructions
Homemade Falafel
- If using canned chickpeas, go the the next step. OVERNIGHT: If using dried chickpeas, soak overnight in water with ¼ tsp baking soda, cover with water by 3-4 inches. Drain and then pat chickpeas dry.
- To a food processor add soaked or canned chickpeas, onion, baking powder, all purpose flour, parsley, dill, cilantro, cumin, coriander, cayenne, salt and pepper to a food processor. Mix/pulse to combine until mixture is well combined, scraping down sides as needed (you want a minced, crumbly texture, not pureed).
- Scoop out heaping tablespoonfuls of falafel mixture (a small cookie dough scoop works well) and form into balls and then press into small patties - you should get about 12 falafels. TIP: wet hands can help form the falafel more easily.
- Set a paper towel lined plate aside. Fill a high sided frying pan with ½ cup grapeseed oil, turn heat to medium and heat oil. Pan is ready if you put a pinch of falafel mixture in and soon after it starts to sizzle.
- Fry the falafel patties in batches, turning as needed to get a golden brown on both sides, should be no more than 5-8 minutes total. Rest falafel on a paper towel lined plate once done.
- Serve with tahini sauce, fresh salad greens and chopped tomatoes.
Basic Tahini Sauce
- In a small bowl whisk together tahini, 1 tbsp water, juice from one lemon and a pinch of salt. If the sauce is too thick, add one more tablespoon of water.
Notes
- Make this falafel ahead of time, cool and then use in a wrap or salad.
- Freeze uncooked falafel between layers of parchment paper and store in a container in the freezer for up to 1 month. Then, thaw and cook as instructed.
Nutrition Information
Show Details
Calories
133kcal
(7%)
Carbohydrates
9.1g
(3%)
Protein
2.6g
(5%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
6.7g
(39%)
Monounsaturated Fat
1.7g
(9%)
Sodium
334.8mg
(14%)
Fiber
2.1g
(8%)
Sugar
0.2g
(0%)
Nutrition Facts
Serving: 12falafel
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Calories | 133kcal | 7% |
| Carbohydrates | 9.1g | 3% |
| Protein | 2.6g | 5% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 6.7g | 39% |
| Monounsaturated Fat | 1.7g | 9% |
| Sodium | 334.8mg | 14% |
| Fiber | 2.1g | 8% |
| Sugar | 0.2g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
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