Description
This crispy falafel recipe features golden-brown patties made from chickpeas, fresh herbs, garlic, onion, and spices. They’re pan-fried to perfection and make a flavorful vegan meal served in pitas, wraps, or salads.
Ingredients
- 1 cup dried chickpeas (do not substitute canned)
- ½ teaspoon baking soda
- 1 cup chopped fresh parsley
- ¾ cup chopped fresh cilantro
- ½ cup chopped onion
- 4 cloves garlic, peeled
- 1½ teaspoons ground cumin
- 1½ teaspoons ground coriander
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper (optional)
- 1 tablespoon lemon juice
- ½ teaspoon baking powder
- 1–2 tablespoons all-purpose flour or chickpea flour
- Neutral oil for pan-frying (such as avocado oil or grapeseed oil)
Instructions
- Place dried chickpeas in a large bowl and cover with plenty of water. Soak overnight for at least 12 hours, then drain well.
- In a food processor, combine soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, pepper, and cayenne. Pulse until the mixture is finely chopped and holds together when pressed.
- Add lemon juice, baking powder, and 1 tablespoon of flour. Pulse again. If the mixture is too wet, add more flour 1 tablespoon at a time.
- Transfer the mixture to a bowl, cover, and refrigerate for 1 hour to firm up.
- Scoop 2-tablespoon portions and form into small patties or balls with your hands.
- Heat ¼ inch of oil in a large skillet over medium heat. Once hot, add falafel in batches, being careful not to crowd the pan.
- Cook for 3–4 minutes per side until golden and crispy. Transfer to a paper towel-lined plate to drain.
- Serve hot in pita with veggies and tahini sauce, or over salads or grain bowls.
Notes
- Do not use canned chickpeas—dried and soaked is essential for proper texture.
- The falafel mixture can be made up to 2 days ahead and stored in the fridge.
- Leftover cooked falafel can be frozen and reheated in the oven or air fryer.
- For baking instead of frying, brush patties with oil and bake at 375°F (190°C) for 25–30 minutes, flipping halfway through.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 falafel patty
- Calories: 100
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
