Most Delicious Falafel Recipe (Fried or Baked)
User Reviews
4.9
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Prep Time
45 mins
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Cook Time
10 mins
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Total Time
55 mins
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Servings
18 falafel balls
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Calories
48 kcal
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Course
Main Course
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Cuisine
Mediterranean, Middle Eastern
Most Delicious Falafel Recipe (Fried or Baked)
Description
Most Delicious Falafel Recipe starts with dried chickpeas soaked overnight to achieve the proper texture; canned chickpeas are not recommended for this recipe. The ingredients include fresh onion, parsley, cilantro, garlic, green chile pepper, and spices such as cumin, salt, cardamom, and black pepper, all pulsed together to form a coarse sand-like consistency. Chickpea flour and baking soda are added before chilling the mixture to help it bind and rise slightly when cooked.
The falafel can be fried in oil, paying careful attention to maintain a medium temperature so that the exterior crisps to a nice golden color without charring, while allowing the inside to cook through. Alternatively, they can be baked. The mixture's moisture content is key to falafel holding together: more flour can be added if it's too wet, or water if too dry.
Leftover falafel mixture can be frozen for up to three months, either before or after shaping, making it convenient for meal prep. Thawing in the fridge and gently mixing before cooking helps maintain texture.
Ingredients
- 1 cup chickpeas soaked overnight (don't use canned chickpeas, dried
- ½ cup onion roughly chopped
- 1 cup parsley about a one large bunch, roughly chopped
- 1 cup cilantro about a one large bunch, roughly chopped
- 1 green chile pepper serrano or jalapeno pepper, small
- 3 garlic cloves
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon cardamom
- ¼ teaspoon black pepper
- 2 tablespoons chickpea flour or other flour
- ½ teaspoon baking soda
- cooking oil for frying
Instructions
- Soak your dried chickpeas overnight or for at least 8 to 12 hours. Note that the chickpeas will triple in size, so cover them with plenty of water. Then drain and rinse them.
- Pulse all the ingredients to a food processor. Add the chickpeas, onion, parsley, cilantro, garlic, green pepper, and spices to a food processor. I recommend roughly chopping up the onion, herbs, and pepper before adding for the best texture. Then, pulse the food processor but do not blend completely. The final mixture should resemble coarse sand.
- Chill the falafel. Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid and refrigerate the mixture for 30 minutes to one hour.
- Shape the falafel. Use your hands, an ice cream scoop or falafel scoop to form the falafel into balls or patties. If you find the mixture is too wet, you can add another tablespoon of chickpea flour. If it's too dry and crumbly, you can add a teaspoon or two of water or lemon juice.
- Cook the falafel. Once the falafel are formed, you can cook them by your preferred method mentioned above. To deep fry the falafel, add about 3 inches of oil to a pot on medium heat. Heat the oil to 350°F (175°C). Cook the falafel in batches (about 6 to 8 at a time) for 1 to 2 minutes or until golden.
- Remove the falafel. Use a skimmer to check the color of the falafel and make sure they don't overcook. Then remove them to a paper towel-lined plate.
- Serve the falafel immediately, while warm and crispy on the outside. They're delicious served with tahini sauce as well.
Notes
- Maintain oil temperature to avoid burning the falafel while ensuring the inside cooks properly.
- Adjust mixture consistency with chickpea flour or water to keep falafel from falling apart.
- Falafel can be meal prepped by freezing the dough for up to three months before shaping and cooking.
- Pre-shaped falafel can also be frozen and cooked straight from frozen, either baked or fried.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18falafel balls
Amount Per Serving
Calories 48 kcal
% Daily Value*
| Calories | 48kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 166mg | 7% |
| Potassium | 141mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 359IU | 7% |
| Vitamin C | 7mg | 8% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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