Easy Falafel and Falafel Sandwich Recipe
Delicious falafel made with dried chickpeas, herbs and spices; great on their own or in wraps, pitas, sandwiches and salads.
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.
