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Homemade Falafel photo

Falafel

This homemade falafel is crispy, flavorful, and packed with fresh herbs! A delicious plant-based option that everyone will love.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

For the Falafel:
  • 1 cup uncooked chickpeas soaked for 24 hours, drained, rinsed, and patted dry
  • 1/2 cup chopped shallot or yellow onion
  • 3 cloves garlic
  • 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
  • 1 package Pita bread use gluten-free pita if needed
  • to taste Hummus
  • to taste Diced veggies (tomato, cucumber)
  • to taste Fresh herbs (chopped parsley, fresh mint)
  • to taste Pickled red onions
  • to taste Tahini sauce

Equipment

  • Food processor
  • Mixing bowl
  • Baking sheet
  • Frying pan
  • Paper towels
  • Measuring cups and spoons

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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.