Falafel
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Additional Time
1 d
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Total Time
1 d 40 mins
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Servings
4
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Course
Main Course
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Cuisine
Middle Eastern
Falafel
Description
This falafel recipe starts with dried chickpeas soaked for 24 hours, which are then combined in a food processor with onion, garlic, lemon zest, cumin, coriander, cayenne, salt, baking powder, cilantro, parsley, and olive oil. The mixture is pulsed until coarsely blended but not pureed completely, maintaining some texture. Shaped into patties and drizzled with olive oil, the falafels are baked at 400°F until golden and crisp, flipping halfway through the cooking process.
The flavor profile includes bright lemon zest complemented by warm spices like cumin and coriander, and the fresh herbs provide a green, aromatic quality. Baking rather than frying produces a moist interior with a crisp outer layer without excess oil.
Falafel is often served stuffed into pita bread alongside creamy hummus, fresh diced vegetables, chopped herbs, pickled red onion, and tahini sauce, offering a variety of textures and flavors. These falafels provide a convenient and less greasy alternative to traditional fried versions, suitable for home cooking.
Using soaked dried chickpeas is essential as canned chickpeas result in a mushy texture unsuitable for shaping. The baking method requires drizzling olive oil over falafel patties to maintain moisture and achieve crispness.
Ingredients
- 1 cup chickpeas soaked 24 hours, drained, rinsed, and patted dry* (see note, uncooked
- ½ cup onion chopped; or shallot
- 3 garlic cloves
- 1 teaspoon lemon zest
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- ¾ teaspoon salt sea salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon baking powder
- 1 cup cilantro patted dry, chopped; fresh; leaves and stems
- 1 cup parsley patted dry, chopped; fresh; leaves and stems
- 1 tablespoon extra-virgin olive oil plus more for drizzling
For serving
- pita bread use gluten-free pita if needed
- hummus
- vegetables tomato, cucumber, diced
- fresh herbs chopped parsley, fresh mint
- red onion pickled
- tahini sauce
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a large food processor, place the chickpeas (note: the chickpeas will have expanded during the soak time, be sure to use ALL of them here), shallot, garlic, lemon zest, cumin, coriander, salt, cayenne, baking powder, cilantro, parsley, and olive oil. Pulse until well combined but not pureed. Use a spatula to scrape down the sides of the bowl as needed.
- Use a 2-tablespoon scoop and your hands to form the mixture into 12 to 15 thick patties (be careful not to pack them too tight or your falafel will be dense). If they're not holding together, give the mixture a few more pulses in the food processor.
- Place the patties on the baking sheet. Drizzle generously with olive oil (this is the key to making these moist and crisp since we're not frying) and bake for 14 minutes. Flip and bake for 10 to 12 minutes more or until golden brown and crisp on the outside. During the last few minutes of baking, wrap the pita in foil and warm in the oven.
- Assemble pitas with a slather of hummus, diced veggies, falafel, herbs, pickled red onions, and generous drizzles of tahini sauce.
Notes
- Soak dried chickpeas for 24 hours before using to ensure proper texture; canned chickpeas are not recommended.
- Drizzle olive oil over the patties before baking to keep them moist and help create a crisp crust.
- If the mixture doesn't hold together, pulse a few additional times but avoid over-pureeing for best texture.
User Reviews
Overall Rating
4.9
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