Delicious Falafel Recipe
“Delicious falafel recipe made with dried chickpeas, herbs and spices; great on their own or in wraps, pitas, sandwiches and salads.”
Naturally a vegan food, falafel is one of the food I learned to love. Living in Abu Dhabi for more than 10 years, it is impossible not to love some of the Middle Eastern delicacies. Some of my fave are already featured in this blog such as the Chicken Maqluba and the Kunafa. And falafel became one of my go to food when I want to east something light.
You can find these falafel in restaurants all over UAE, some shops are selling only this type of dish. Making it as finger food or sandwich or go along with salads. This vegan dish is made with simple, everyday ingredients and you won’t believe how easy it is.
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What is falafel
Falafel is a well-known Middle Eastern “fast food” made of a mixture of chickpeas or garbanzos, fresh herbs, and spices. The traditional falafel is made from dried chickpeas soaked in water overnight. It was then grounded with other herbs and spices. The mixture is then form into a ball or patties and commonly deep fried to make a crispy texture outside and soft on the inside.
Ingredients in making the best falafel
If you are after the best texture and flavor, you must use dried chickpeas only not a canned chickpeas. Canned chickpeas are too soft and wet and your falafel will not form properly and will break in the hot cooking oil.
You need to soak your dried chickpeas overnight or for at least 8-12 hours. Put plenty of water as your chickpeas will double in size. Drain and rinse them properly and pat dry before using.
Use parsley and coriander or cilantro leaves sparingly. Aside from being a healthy addition, these delicious herbs add lots of flavor into your falafel and turn the inside into a beautiful, vibrant green.
Aromatic spices like cumin, cayenne pepper, salt and ground black pepper are a must in this recipe as it creates an earthy, spicy and assertive flavor you’ll love.
All-purpose flour helps bind the mixture together and retain the shape while frying. You can use chickpea flour or any other gluten-free flour if you are on a gluten-free diet.
The addition of baking soda helps in providing the fluffy texture inside of the falafel. So you don’t want to skip this ingredient.
Tips in making the best falafel
Use a food processor in making the falafel. It recommended to chop the onion and garlic before adding in the food processor to blend properly.
Pulse the mixture in the food processor but do not blend completely. The final mixture should resemble coarse sand. You will know that it is ready when you are able to form a ball.
It is important to chill the mixture for 1 hour or overnight. Chilled mixture will hold together better, making it easier to form balls or patties.
Shape you falafel using your hand or a cookie scoop or a falafel scoop. You can shape as a ball, which is recommended for deep frying. Or flatten them like patties which is usually done for pan frying or baking.
You can deep fry, pan fried and even bake the falafel. Although the most commonly used method of cooking is deep frying. You can choose which way you want.
How to cook your falafel in 3 ways
Deep frying. Heat about 3 inches of oil in a pot over medium heat to 350 F. When the oil reached the desired temperature, gently drop around 6-7 balls using a slotted spoon into the oil one at a time. Do not overcrowd to cook evenly. Let them cook for around 1-2 minutes or until golden brown. Remove from heat and place in a plate line with paper towel to remove excess oil.
Pan Frying. Heat around 2-3 tablespoons of oil in a skillet on medium-high heat. Carefully place the falafel in the pan and cook each side for around 2-3 minutes or until golden brown. Transfer to plate lined with paper towel.
Baking. If you shy away of using lot of oil, you can still enjoy falafel by baking it. Pre-heat your oven to 350 °F/ 180 °C. Brush the baking sheet with little oil. Place the falafel on the baking sheet, lightly brush the top side with oil and bake for about 20-25 minutes, flipping halfway through.
How to serve falafel
You can serve falafel for breakfast, lunch, or dinner! Falafel are best served while warm and crispy.
They can be served on their own as finger food, this is best if you are serving in a party or large crowds. You can also make them as sandwiches or wraps with fresh greens, diced tomatoes, cucumber, and pickles. Or a topping in a simple salad. But however way you serve them, don’t forget to drizzle them with tahini sauce or hummus. It will make a lot of difference, it’s creamy and flavorful.
Making ahead and storage
You can prepare the falafel mixture ahead of time and chilled in the refrigerator to use it for the next day. Form into balls or patties when ready to cook.
Left over should can be placed in a baking sheet lined with parchment paper and freeze for 1 hour. When hardened, transfer the formed balls or patties into a freezer bag for up to 1 month. When ready to cook, thaw in the refrigerator before frying or baking.
Serve these falafel for breakfast, lunch, or dinner or even snack, your family and friends will enjoy it!
If you’ve tried this recipe, please rate it and tell me how you liked it in the comments section below; I love hearing from you! Happy tummy!
Easy Falafel and Falafel Sandwich Recipe
Equipment
- Mixing bowls
- Food processor or blender
- Spatula
- Deep wok/ skillet/ pan
- Oven, if baking
- Slotted spoon or mesh
- Kitchen/ paper towels
Ingredients
- 1 cup dried chickpeas or garbanzos, soaked overnight
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 cup parsley
- 1 cup coriander or cilantro
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon cumin powder
- 1 teaspoon paprika or cayenne pepper (optional)
- 1 teaspoon baking powder
- 1 tablespoon all-purpose flour or chickpea flour
- 1 teaspoon lemon juice
Instructions
- Soak the dried chickpeas inwater overnight. Make sure the water covers the chickpeas by 2-3 inches as theywill double in size. Drain, rinse properly and pat dry before using.
- In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, black pepper, cayenne pepper, salt, baking soda, lemon juice and flour.
- Pulse the food processor several times and occasionally scrape sides. Process until texture resembles the texture of a course sand. You will know that it is ready when you are able to form a ball.
- Transfer mixture into a bowl, cover and chill in the fridge for about 1 hour.
- Form falafel mixture into balls or patties using your hands or ice cream scooper or falafel scoop. Note: If you find the mixture is too wet, you can add another tablespoon of flour. If it's too dry and crumbly, you can add a teaspoon or two of water or lemon juice.
- Cook falafel on your preferred mode of cooking.
- Deep frying. Heat about 3 inches of oil in a pot over medium heat to 350 °F. When the oil reached the desired temperature, gently drop around 6-7 balls using a slotted spoon into the oil one at a time. Do not overcrowd to cook evenly. Let them cook for around 1-2 minutes or until golden brown. Remove from heat and place in a plate line with paper towel to remove excess oil.
- Pan Frying. Heat around 2-3 tablespoons of oil in a skillet on medium-high heat. Carefully place the falafel in the pan and cook each side for around 2-3minutes or until golden brown. Transfer to plate lined with paper towel to drain.
- Baking. Pre-heat your oven to 350 °F/ 180 °C. Brush the baking sheet with little oil. Place the falafel on the baking sheet, lightly brush the topside with oil and bake for about 20-25 minutes, flipping halfway through.
- Serve falafel while warm and crispy with tahini sauce.
- Share and enjoy!
Video
Notes
- Falafel should be golden brown on the outside, not charred. Make sure you have the right temperature on your oil. Too hot oil will cook the falafel too fast before the inside can warm up.
- You can also make them as sandwich or wraps with fresh greens, diced tomatoes, cucumber and pickles. Or as topping in a simple salad. Don’t forget to drizzle them with tahini sauce or hummus.
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