Homemade Falafel Delight
This easy homemade falafel recipe is filled with zesty fresh flavors, pan-fried to perfection, and ideal for wraps, salads, or on their own with your favorite dipping sauce.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes plus chilling time
- Servings: 15-18 falafels
Full Ingredient List
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 cup fresh parsley leaves, tightly-packed
- 1 cup fresh cilantro leaves, tightly-packed
- 1/2 cup diced red or yellow onion
- 1/3 cup flour (e.g., all-purpose, white whole wheat, chickpea, or gluten-free)
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cumin
- 6 small garlic cloves, peeled and roughly chopped
- 4–6 tablespoons high-heat oil (e.g., avocado, grapeseed, or vegetable oil)
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
Falafel
Tools and Equipment
- Food processor
- Large bowl
- Medium cookie scoop
- Large cast-iron or heavy-bottomed skillet
- Parchment paper
- Paper towels
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 1 (15-ounce) can | Chickpeas | Rinsed and drained | |
| 1 cup | Fresh parsley leaves | Tightly-packed | |
| 1 cup | Fresh cilantro leaves | Tightly-packed | |
| 1/2 cup | Onion | Diced, red or yellow | |
| 1/3 cup | Flour | Such as all-purpose, white whole wheat, chickpea, or gluten-free | Gluten-free flour blend |
| 1 tablespoon | Fresh lemon juice | ||
| 1 1/2 teaspoons | Baking powder | ||
| 1 1/2 teaspoons | Ground cumin | ||
| 6 small cloves | Garlic | Peeled and roughly chopped | |
| 4–6 tablespoons | High-heat oil | Avocado oil, Grapeseed oil, Vegetable oil | |
| 1 teaspoon | Fine sea salt | ||
| 1/2 teaspoon | Black pepper |
Instructions
- Step 1: Add chickpeas, cilantro, parsley, onion, flour, lemon juice, baking powder, cumin, salt, black pepper, and garlic to a food processor. Pulse until the mixture reaches a coarse crumb texture, stopping partway through to scrape down the sides of the bowl if needed. (Tips: Avoid over-pulsing to prevent a mushy texture.)
- Step 2: Transfer the mixture to a sealed container and refrigerate for 1-2 hours or until chilled. (Tips: Alternatively, speed up the chilling by placing in the freezer for 30-45 minutes.)
- Step 3: Lay a large sheet of parchment paper on a work surface. Using a spoon or a medium cookie scoop, measure out 2 tablespoons of the dough and roll it into a ball. Place the ball on the parchment paper and gently flatten it to about 1/2-inch thick. (Tips: Be gentle to prevent cracking.)
- Step 4: Heat oil in a skillet over medium-high heat until shimmering. Carefully transfer 4 or 5 falafel disks to the hot oil and fry for 2-3 minutes per side, or until browned. Transfer to a paper towel-lined plate to drain excess oil. (Tips: Do not overcrowd the pan to maintain temperature.)
- Step 5: Serve the falafels immediately while they are warm and crispy, or freeze in a sealed container for up to 3 months. (Tips: Pair with dips like tahini or tzatziki for enhanced flavor.)
Additional Information
Notes: Chilling is crucial for the mixture to hold together. Adjust the level of herbs to your taste preference. To minimize oil absorption, ensure the oil is sufficiently hot before frying.