There’s something magical about biting into a warm, crispy falafel ball. The outside crackles with each bite, revealing a fluffy, herbaceous interior that dances with flavors of cumin and coriander. As the aromatic spices waft through the air, they beckon you closer, promising an unforgettable taste experience that is both satisfying and delicious. Whether you’re looking for a quick lunch or a crowd-pleasing appetizer for your next gathering, this falafel recipe is sure to impress.
Now let me take you back to my first encounter with falafel. Picture this: a lively street market in the heart of Jerusalem, where the sun shines brightly and the air is filled with laughter and tantalizing aromas. My friends and I stumbled upon a tiny stall, where the vendor was expertly frying falafel balls to golden perfection. We couldn’t resist stopping for a taste—and let me tell you, it was love at first bite! Fast forward to today, and I’ve mastered my own version of this classic dish that brings those memories flooding back.
Why You'll Love This Recipe
- This falafel recipe is super easy to make at home—no deep-fryer needed!
- Bursting with flavor from fresh herbs and spices, it’s as visually appealing as it is delicious
- You can enjoy them in wraps, salads, or as snacks at gatherings
- Plus, they are naturally vegan and gluten-free!
I still remember my friends’ faces lighting up when I served them homemade falafel for the first time—pure joy!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
-
Dried Chickpeas: Soak overnight for the best texture; canned chickpeas won’t give you that signature crunch.
-
Fresh Parsley: Brighten up your falafel with freshly chopped parsley; it adds a burst of color and flavor.
-
Cilantro: Use fresh cilantro for an herbaceous kick; if you’re not a fan, simply double the parsley!
-
Garlic Cloves: Fresh garlic brings robust flavor; avoid using powdered garlic as it lacks depth.
-
Cumin Powder: A must-have spice that gives falafel its distinct earthy aroma; don’t skip it!
-
Coriander Powder: This spice complements cumin perfectly; together they create that signature Middle Eastern flavor profile.
-
Baking Soda: A small amount helps achieve lightness in your mixture; trust me on this one!
-
Salt and Pepper: Essential for enhancing all flavors; season generously but taste as you go!
-
Vegetable Oil: For frying; choose high smoke point oil like canola or sunflower oil for best results.
-
Pita Bread or Lettuce Leaves: Perfect vessels for serving your crispy falafel—get creative with toppings!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preparation Phase: Begin by soaking dried chickpeas overnight in plenty of water—this is key to achieving that perfect texture. Drain them well before starting.
Blend the Ingredients: In a food processor, combine soaked chickpeas, parsley, cilantro, garlic cloves, cumin powder, coriander powder, baking soda, salt, and pepper until finely blended but not pureed.
Shape the Falafel: Scoop out portions of the mixture using your hands or a scoop—aim for golf ball-sized pieces. Roll them gently into balls or patties.
Heat the Oil: In a large skillet over medium heat, pour in vegetable oil until it’s about 1 inch deep. Heat until shimmering but not smoking.
Fry Until Golden: Carefully drop the falafel balls into hot oil in batches—fry for about 3-4 minutes per side until golden brown and crispy on all sides.
Drain and Serve: Use a slotted spoon to transfer fried falafels onto paper towels to drain excess oil. Serve warm in pita bread with your favorite toppings!
Enjoying homemade falafel is truly an experience worth sharing—a delightful blend of flavors that will leave you craving more!
You Must Know
- This falafel recipe not only offers a tasty treat but also makes for a great meal prep option
- You can easily customize the ingredients based on what you have on hand
- The vibrant colors and aromas make it visually stunning on any table
Perfecting the Cooking Process
Start by soaking chickpeas overnight, then blend with spices before frying or baking for maximum flavor.
Add Your Touch
Feel free to swap in different herbs like cilantro or parsley, or add spices such as cumin or paprika for a unique twist.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to four days, reheating in the oven to maintain crispiness.
Chef's Helpful Tips
- For the best texture, avoid canned chickpeas; dried ones yield better results
- Make sure your oil is hot enough when frying to achieve that golden exterior
- Don’t overcrowd the pan, or your falafel will steam instead of fry
Sharing my first falafel-making experience always brings a smile. I remember my friends’ faces lighting up when they took their first bite; pure joy!
FAQ
Can I bake falafel instead of frying?
Yes, baking falafel is healthier and still delicious; just brush them with oil.
What can I serve with falafel?
Falafel pairs wonderfully with tahini sauce, pita bread, and fresh veggies.
Can I freeze leftover falafel?
Absolutely! Freeze them in a single layer before transferring to a bag for later enjoyment.
Falafel
Falafel is a delicious Middle Eastern dish that combines crispy, golden-brown balls filled with vibrant herbs and spices. Biting into these warm falafel reveals a fluffy interior bursting with flavor, making them perfect for wraps, salads, or as an appetizer. This easy recipe requires no deep-frying and is naturally vegan and gluten-free, ensuring everyone can enjoy this satisfying treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 16 falafel balls (8 servings) 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Middle Eastern
Ingredients
- 1 cup dried chickpeas (soaked overnight)
- 1/2 cup fresh parsley (chopped)
- 1/2 cup fresh cilantro (chopped)
- 3 garlic cloves (minced)
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp baking soda
- Salt and pepper to taste
- Vegetable oil for frying
- Pita bread or lettuce leaves for serving
Instructions
- Soak the dried chickpeas overnight in plenty of water. Drain well before use.
- In a food processor, blend soaked chickpeas, parsley, cilantro, garlic, cumin, coriander, baking soda, salt, and pepper until finely mixed but not pureed.
- Shape the mixture into golf ball-sized balls or patties.
- Heat vegetable oil in a skillet over medium heat until shimmering.
- Fry falafel in batches for about 3-4 minutes on each side until golden brown and crispy.
- Transfer cooked falafel to paper towels to drain excess oil and serve warm in pita bread with desired toppings.
Nutrition
- Serving Size: 2 falafel balls (approximately 60g)
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 0g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
