By Justine Pattison. See more falafel recipes By Shivi Ramoutar. See more chickpea recipes Recipes from this episode. Healthy baked falafel. Preparation time less than 30 mins. Cooking time 30 mins to 1 hour. Serves Makes 18 falafels. Dietary Vegetarian. Falafel was the food that first convinced me that a vegetarian diet could be filled with bold, exciting flavors. I included a recipe for red lentil falafel in Love and Lemons Every Day one of my favorites in the book!
Without a doubt, it was worth the wait. What is falafel? A traditional Middle Eastern dish, falafel are fried balls of ground chickpeas, which often include parsley, cilantro, and spices such as cumin and coriander. This one is my favorite falafel recipe to date, and I hope you fall for it too! I love stuffing these into a pita sandwich loaded with chopped tomatoes and cucumbers, fresh herbs, hummus , pickled onions , and generous drizzles of tahini sauce.
To customize your pita sandwich, you could easily swap another Middle Eastern sauce like tzatziki or baba ganoush for the hummus, or drizzle it with cilantro lime dressing instead of or in addition to the tahini. Before we started experimenting with homemade falafel, I thought it would be on the difficult side of things, but let me tell you, falafel is so easy to make! The full recipe, which has been inspired by some seriously amazing chefs including, Yotam Ottolenghi, Sami Tamimiwith, Sharon Salloum, and J.
Step 1, Soak dried chickpeas : This step is simple. Add dried chickpeas garbanzo beans to a large bowl and cover by quite a few inches of water. Set the bowl aside and let the beans rehydrate until they triple in size. This takes a while, so I do this the night before I plan to make falafel. Then pulse until the mixture is chopped small, but before it is smooth — see our video and photos for reference.
I have provided tips for baking and pan-frying falafel below, but remember, for the best falafel, frying is the answer. When the falafel are cooked, we immediately sprinkle a little extra salt over them and serve.
When we started our recipe testing, we both really wanted previously cooked or canned chickpeas to work in this recipe.
Unfortunately, after a few tests, we determined that canned chickpeas do not work as a direct substitute for soaked dried beans. When I substituted canned chickpeas in this recipe, the falafel literally vanished in the oil, it just disintegrated.
To get around this, I needed to add flour, which did help the falafel stay together in the oil, and I achieved a nice brown exterior, but the middle was mushy and all one texture. Not anything like the falafel in our photos with bits of chickpea, onion, and herbs.
If you need to make falafel with canned chickpeas, you will need to make the following adjustments to our recipe and remember the texture will be very different. For falafel made with canned chickpeas, substitute three cups of canned chickpeas patted dry for the soaked chickpeas and add 4 to 5 tablespoons of all-purpose flour to the mix. Falafel is best when fried, but you can successfully bake the falafel mix for slightly healthier, baked falafel.
To bake falafel, heat the oven to degrees Fahrenheit and add a couple tablespoons of high heat cooking oil to a baking sheet. Bake the falafel patties, flipping once, until golden brown on both sides, 20 to 25 minutes. Scroll down to see a photo showing the different between fried and baked falafel. You already know that we prefer to fry our falafel, but you can pan fry falafel instead which uses much less oil.
To pan fry falafel, heat a couple tablespoons of high heat cooking oil in a wide skillet over medium heat. Pan fry the falafel patties, flipping once, until golden brown on both sides, 4 to 5 minutes. Scroll down to see a photo showing the different between fried and pan fried falafel.
We wanted to make sure that we covered all the bases for this recipe, so we tried all three cooking methods and took a photo for you. In the photo below, fried falafel are on the left, pan-fried falafel is in the middle, and baked falafel is on the right. The most tender, fluffy result was fried left. The interior texture of the pan fried falafel was close to fried, but the outside was not nearly as crunchy. Compared to the other options, the baked falafel was much drier and more dense in the middle and the exterior was the least crunchy.
One note, while we have not tried it, we are both interested in what would happen if we used an air fryer to cook falafel. Yes, this falafel mixture can be made in advance. The falafel mix should keep covered in the fridge for a few days.
In fact, we rely on this a lot since it is just the two of us. You can also freeze pre-made falafel balls up to six months. Thaw the balls in the refrigerator and then cook them in oil as directed in the recipe below. Cooked falafel can also be frozen, thawed, and then reheated. Falafel is best when eaten straight away. Technically, cooked falafel will last, covered in the fridge for a day or two. You can even try freezing it.
The falafel will still taste great, you will just lose quite a bit of the texture. As an appetizer with your favorite dipping sauce. We cannot recommend our dreamy vegan tahini sauce enough for dipping your falafel into. This creamy tzatziki a cucumber yogurt dip would also be amazing. Made it tonight. Came out better than restaurants! Just finished cooking them!! OMG they are wonderful. Had to add chick pea flour. Added all ingredients except hot peppers.
Thanks so much for this recipe!!! Just reading through the recipe and it looks like you are using raw uncooked chick peas…. Not sure if it will work as well? Oh, YUM!!! These are ah-mazing! I followed the recipe exactly but did need to add several more Tbsp of the garbanzo flour.
I air-fried at for about 12 minutes, spraying lightly with olive oil. So thankful there are leftovers!!! Glad your falafels turned out perfectly in your air fryer Cindy! Love the way you served it up as well for the ultimate Mediterranean meal :. Hello and welcome to Downshiftology!
Please read my disclosure policy. Jump to Recipe Jump to Video. Prep Time: 45 mins. Cook Time: 10 mins. Total Time: 55 mins. Servings: 18 falafel balls. Author: Lisa Bryan. Print Pin Review. The best authentic falafel recipe you can make at home!
A simple combination of chickpeas, herbs and spices that's blended together and fried or baked. They're crispy, soft and delicious! Watch the video above to see how I make them! Ingredients 1x 2x 3x. US Customary Metric. The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by inches, as they'll triple in size. Drain and rinse the chickpeas and add them to your food processor, along with the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and black pepper.
Pulse the food processor several times until the mixture resembles the texture of coarse sand. Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid and refrigerate the mixture for 30 minutes to one hour. Use your hands, an ice cream scoop or falafel scoop to form the falafel into balls or patties.
If you find the mixture is too wet, you can add another tablespoon of chickpea flour. If it's too dry and crumbly, you can add a teaspoon or two of water or lemon juice. Once the falafel are formed, you can cook them by your preferred method mentioned above. To deep fry the falafel, add about 3 inches of oil to a pot on medium heat. Heat the oil to F.
Cook the falafel in batches about at a time for minutes or until golden. Use a skimmer to check the color of the falafel and make sure they don't over cook. Then remove them to a paper towel-lined plate. Serve the falafel immediately, while warm and crispy on the outside.
They're delicious served with tahini sauce as well. Lisa's Tips Falafel are best golden on the outside, not charred. Make sure your oil doesn't get too hot. If it does, the outside will cook too fast before the inside can warm up. The falafel should not break apart while cooking.
They're slightly fragile, but should certainly hold together and retain their shape. If they don't, see my tip above about adding more flour or water. Can you meal prep falafel? Cooked falafel don't store well as the outside becomes soft. Course: Main Course. Cuisine: Mediterranean, Middle Eastern. Content and photographs are copyright protected.
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