Homemade Crispy Falafel (with Canned Chickpeas)
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
108 kcal
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Course
Dinner
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Cuisine
Middle Eastern
Homemade Crispy Falafel (with Canned Chickpeas)
Description
The falafel mixture is made by pulsing drained canned chickpeas, shallots, garlic, cilantro, parsley, salt, cumin, coriander, and black pepper in a food processor until roughly ground. Flour is then incorporated to bind the mixture, which may be chilled before shaping into balls. Each ball is rolled in panko breadcrumbs, which contribute to a crisp texture after frying.
Frying is done in flavorless oil about half an inch deep, cooking the falafel until golden brown and crispy. The recipe also offers baking and air frying alternatives for a lighter preparation, recommending pre-spraying or adjusting breading for texture.
The falafel has a herby and slightly spiced flavor, with a coarse, tender interior and crunchy coating from the panko. They can be served warm with dips or added to sandwiches and salads.
Leftovers can be stored in the refrigerator for up to four days and reheated in an oven or air fryer to regain crispness.
Ingredients
- 1 oz. can chickpeas drained and rinsed
- 1/3 /3 cup shallot roughly chopped, approx. 1 medium bulb, heaping
- 3 garlic cloves
- 1/2 /2 cup cilantro
- 1/2 /2 cup parsley
- 1/2 /2 tsp salt fine sea salt
- 1/4 /4 tsp cumin ground
- 1/4 /4 tsp Coriander
- Pinch Pinch black pepper freshly ground
- 4-6 Tablespoon all-purpose flour
- ½ cup panko
- cooking oil for frying
Instructions
- In the bowl of a food processor, add chickpeas, shallot, garlic, cilantro, parsley, salt, cumin, coriander, and black pepper. Pulse until a coarse, pea-sized mixture forms.
- Add 4 tablespoons of flour, and continue pulsing until the mixture is uniform and fairly smooth - some texture is ideal. If the mixture is really sticky, add an additional 1-2 tablespoons of flour.
- Optional: chill the mixture for about 15 minutes before forming.
- Take approximately 2 tablespoons of the falafel mixture and form it into a ball, then roll each ball in panko and set on a plate or baking sheet while you continue with the rest of the mixture (will make 8-10 falafel balls).
- Meanwhile, begin heating a flavorless oil in a skillet over medium heat. Oil should be approximately ½ inch high in the pan. Add falafel balls in the hot oil, evenly spacing them evenly, being careful to not crowd the pan.
- Use a spatula to gently press about halfway down on the ball to form a disc (if desired). Cook for 2-4 minutes on each side until golden brown. Remove from oil and place on a paper towel or cooling rack. Continue frying the remaining falafel (I usually do 2 batches, this will depend on the size of your pan).
- Serve immediately as desired. Excellent with hummus, tzatziki sauce, or in a pita sandwich.
Notes
- For baking, omit panko or spray falafel lightly with cooking oil for best texture and bake at 375°F for 16-20 minutes, flipping halfway.
- Air fry at 375°F for 12-16 minutes, flipping halfway, for a crisp result.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat falafel in oven or air fryer at 350°F for 6-10 minutes, flipping halfway.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Serving | 2falafel | |
| Calories | 108kcal | 5% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 409mg | 17% |
| Potassium | 167mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 13mg | 14% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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