Falafel
If you’re searching for a delicious, plant-based option that’s packed with flavor, look no further than homemade falafel. Crispy on the outside and tender on the inside, this Middle Eastern dish has won the hearts of many food lovers around the world. Not only is it incredibly satisfying, but it’s also versatile enough to fit into any meal—whether as a main dish, a side, or a snack. Let’s dive into this delightful recipe that will have you whipping up falafel in your own kitchen!
Why You’ll Love This Recipe
This falafel recipe is a game-changer. It uses simple, wholesome ingredients that you probably already have in your pantry. The combination of chickpeas, fresh herbs, and aromatic spices creates a flavor explosion that will transport your taste buds straight to the streets of the Middle East. Plus, making falafel from scratch means you can control the ingredients, ensuring a fresher taste and a healthier option than store-bought varieties. Whether served in a pita, atop a salad, or with a side of hummus, you’ll find endless ways to enjoy this delightful dish!
Gather These Ingredients
- 1 cup uncooked chickpeas, soaked for 24 hours, drained, rinsed, and patted dry
- 1/2 cup chopped shallot or yellow onion
- 3 garlic cloves
- 1 teaspoon lemon zest
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon sea salt
- 1/2 teaspoon cayenne pepper
- 1 teaspoon baking powder
- 1 cup chopped fresh cilantro leaves and stems, patted dry
- 1 cup chopped fresh parsley leaves and stems, patted dry
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- Pita bread (use gluten-free pita if needed)
- Hummus
- Diced veggies (tomato, cucumber)
- Fresh herbs (chopped parsley, fresh mint)
- Pickled red onions
- Tahini sauce
Before You Start: Equipment
- Food processor: To blend the falafel mixture smoothly.
- Mixing bowl: For combining ingredients.
- Baking sheet or frying pan: For cooking the falafel.
- Paper towels: Useful for draining excess oil if frying.
- Measuring cups and spoons: Accuracy is key for the best results.
From Start to Finish: Falafel
Step 1: Prepare the Chickpeas
Start with your soaked chickpeas. Make sure they have been soaked for 24 hours, then drained and rinsed. This step is crucial for achieving the right texture in your falafel.
Step 2: Blend the Mixture
In a food processor, combine the soaked chickpeas, chopped shallot or onion, garlic cloves, lemon zest, ground cumin, ground coriander, sea salt, cayenne pepper, and baking powder. Pulse until the mixture is well combined but still has some texture. You want it to be coarse enough to hold its shape but not so chunky that it won’t form into balls.
Step 3: Add Herbs
Add the chopped cilantro and parsley to the mixture. Pulse a few more times until the herbs are evenly distributed throughout the chickpea mixture. Be careful not to over-process; the herbs should still be visible.
Step 4: Form the Falafel Balls
Using your hands, form the mixture into small balls or patties, about 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper. You can lightly drizzle the balls with olive oil to enhance their crispiness.
Step 5: Cook the Falafel
You can either bake or fry your falafel. For baking, preheat your oven to 375°F (190°C) and bake the falafel for about 25-30 minutes, flipping halfway through. If you prefer frying, heat a few inches of oil in a frying pan over medium heat and fry the falafel in batches until golden brown, about 3-4 minutes per side. Use paper towels to drain excess oil once cooked.
Step 6: Assemble Your Dish
To serve, place your warm falafel in pita bread and fill it with hummus, diced veggies, fresh herbs, and a topping of pickled red onions. Drizzle with tahini sauce for an extra flavor boost.
Spring–Summer–Fall–Winter Ideas
- Spring: Serve falafel on a bed of fresh spring greens with a citrus vinaigrette.
- Summer: Create a falafel salad with cucumbers, tomatoes, and a refreshing yogurt dressing.
- Fall: Pair falafel with roasted sweet potatoes and a tahini drizzle for a warm bowl.
- Winter: Make a hearty soup with falafel and a spiced tomato broth.
Mistakes Even Pros Make
Even seasoned cooks can stumble when making falafel. Here are some common pitfalls to avoid:
- Using canned chickpeas: Always use dried chickpeas that have been soaked. Canned chickpeas are too soft, resulting in mushy falafel.
- Over-processing the mixture: Keep some texture to ensure your falafel holds its shape.
- Not letting the mixture rest: Allowing the mixture to sit for 30 minutes helps the flavors meld and makes it easier to shape.
- Skipping the herbs: Fresh herbs are essential for the authentic flavor of falafel. Don’t skimp on the parsley and cilantro!
Keep-It-Fresh Plan
If you find yourself with extra falafel, don’t worry! These little balls of goodness can be stored in the refrigerator for up to 4 days. Just reheat them in the oven or on the stovetop for a few minutes to regain their crispiness. You can also freeze falafel for up to 3 months. To do this, place the uncooked falafel balls on a baking sheet and freeze until solid, then transfer them to a freezer-safe container. When you’re ready to enjoy, cook them straight from frozen—just add a few extra minutes to the cooking time!
Top Questions & Answers
Can I make falafel ahead of time?
Absolutely! You can prepare the mixture in advance and store it in the refrigerator for up to 2 days before frying or baking. Just remember to shape the balls just before cooking for the best texture.
What can I use instead of chickpeas?
If you want to switch things up, you can use other legumes like black beans or fava beans. Keep in mind that the flavor and texture will vary slightly, but they can still be delicious!
Can I bake falafel instead of frying?
Yes! Baking is a healthier alternative and works well. Just make sure to lightly coat the falafel with oil to help achieve a golden-brown crust.
How can I make my falafel spicier?
If you like a kick, increase the amount of cayenne pepper or add a pinch of chili powder. You can also serve your falafel with a spicy sauce for an extra layer of heat.
Time to Try It
Now that you have all the tools and tips to create your own falafel, it’s time to gather your ingredients and get cooking! This recipe is not just a meal; it’s an experience to share with family and friends. No matter how you choose to serve it, homemade falafel is sure to impress. Enjoy the flavors, the crunch, and the satisfaction of making a beloved dish right from your kitchen. Happy cooking!
Falafel
Ingredients
Equipment
Method
- Step 1: Prepare the ChickpeasStart with your soaked chickpeas. Make sure they have been soaked for 24 hours, then drained and rinsed. This step is crucial for achieving the right texture in your falafel.
- Step 2: Blend the MixtureIn a food processor, combine the soaked chickpeas, chopped shallot or onion, garlic cloves, lemon zest, ground cumin, ground coriander, sea salt, cayenne pepper, and baking powder. Pulse until the mixture is well combined but still has some texture.
- Step 3: Add HerbsAdd the chopped cilantro and parsley to the mixture. Pulse a few more times until the herbs are evenly distributed throughout the chickpea mixture. Be careful not to over-process; the herbs should still be visible.
- Step 4: Form the Falafel BallsUsing your hands, form the mixture into small balls or patties, about 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper. You can lightly drizzle the balls with olive oil to enhance their crispiness.
- Step 5: Cook the FalafelYou can either bake or fry your falafel. For baking, preheat your oven to 375°F (190°C) and bake the falafel for about 25-30 minutes, flipping halfway through. If you prefer frying, heat a few inches of oil in a frying pan over medium heat and fry the falafel in batches until golden brown, about 3-4 minutes per side. Use paper towels to drain excess oil once cooked.
- Step 6: Assemble Your DishTo serve, place your warm falafel in pita bread and fill it with hummus, diced veggies, fresh herbs, and a topping of pickled red onions. Drizzle with tahini sauce for an extra flavor boost.
Notes
- Always use dried chickpeas for the best texture.
- Let the mixture rest for 30 minutes to help with shaping.
- Store cooked falafel in the refrigerator for up to 4 days.
