4.8 from 162 votes
Homemade Crispy Falafel (with Canned Chickpeas)
This crispy falafel recipe uses canned chickpeas blended with shallots, garlic, cilantro, and parsley. Coated with panko and fried in oil, the falafel develops a browned, crunchy exterior with a tender, herbaceous inside. Options for baking or air frying provide versatile cooking methods, while the recipe yields 8-10 pieces ideal for serving with sauces or as a snack.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
4
servings
Calories:
108 kcal
Course:
Dinner
Cuisine:
Middle Eastern
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 108
% 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.