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Crispy, Herbaceous, and Oh-So-Easy Falafel! – vegetarian recipe
Stav Kogan

Crispy, Herbaceous, and Oh-So-Easy Falafel!

Forget dry, store-bought versions. This recipe unlocks the secret to incredible homemade falafel using simple pantry staples. We provide two cooking methods: a lighter, healthier baked version and the classic pan-fried method for that ultimate crispy crunch.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 serving
Calories: 210
Ingredients Method Nutrition

Ingredients
  

  • What You'll Need
  • For the Falafel
  • 1 15-ounce / 425g (15 oz) can chickpeas, rinsed and drained well
  • 1 small onion, finely chopped
  • 1 teaspoon (5 g / 0.18 oz) minced garlic (about 1-2 cloves)
  • 2 tablespoons (8 g / 0.28 oz) fresh parsley, finely chopped
  • 1 teaspoon (2 g / 0.07 oz) ground coriander
  • ¾ teaspoon (1.5 g / 0.05 oz) ground cumin
  • ¼ teaspoon (0.5 g / 0.02 oz) turmeric
  • 1 dash cayenne pepper or chili powder
  • ½ teaspoon (3 g / 0.11 oz) salt
  • Freshly ground black pepper, to taste
  • 2 tablespoons (16 g / 0.56 oz) all-purpose flour
  • 1 teaspoon (4 g / 0.14 oz) baking powder
  • 1 tablespoon (15 ml / 0.5 fl oz) lemon juice
  • 1 tablespoon (15 ml / 0.5 fl oz) olive oil
  • 1 tablespoon (15 g / 0.53 oz) tahini (optional, for extra flavor)
  • For Serving
  • 4 pita breads
  • Sliced cucumber
  • Sliced tomato
  • Thinly sliced onion
  • Creamy yogurt sauce or tahini dressing
  • for Perfect Falafel
  • For the best texture, pulse the in a food processor until finely chopped but not a smooth paste. A little bit of texture is key!
  • For firmer falafel that holds its shape better, chill the mixture in the refrigerator for at least 30 minutes before forming the balls or patties.
  • If your tahini has separated in the jar, stir the oil back into the sesame paste until it's smooth and creamy before measuring and adding it to your mix.
  • Ensure your chickpeas are drained and patted very dry. Excess moisture can make the falafel mixture too wet and difficult to form.

Method
 

  1. How to Make Falafel
  2. Make the Falafel Mixture
  3. In a large mixing bowl, combine the drained chickpeas, chopped onion, minced garlic, and fresh parsley. Mash thoroughly with a potato masher or fork until the chickpeas are broken down but still have some texture. Alternatively, pulse a few times in a food processor.
  4. Add the ground coriander, cumin, turmeric, cayenne, salt, and pepper to the bowl.
  5. Mix until the spices are evenly distributed.
  6. Stir in the flour, baking powder, lemon juice, olive oil, and optional tahini.
  7. Mix with a fork or spoon until a thick, cohesive dough forms.
  8. To Bake the Falafel (Healthier Method)
  9. Preheat your oven to 400°F / 200°C.
  10. Lightly grease a mini-muffin tin or a baking sheet.
  11. Form the mixture into 12-15 balls (about the size of a Ping-Pong ball). For the muffin tin, simply drop one ball into each cup. For the baking sheet, slightly flatten the balls into thick patties.
  12. Bake for 20-25 minutes, flipping the patties halfway through, until golden brown and firm.
  13. To Fry the Falafel (Classic Method)
  14. Heat a ¼-inch / 0. 5cm layer of neutral oil in a large skillet or frying pan over medium-high heat.
  15. Form the mixture into balls or patties. Carefully place them in the hot oil, ensuring not to overcrowd the pan.
  16. Fry for 2-3 minutes per side, until a deep golden-brown crust forms.
  17. Transfer the cooked falafel to a paper towel-lined plate to drain any excess oil.
  18. Assemble the Sandwiches
  19. Gently warm the pita bread.
  20. Slice each round in half to create two pockets.
  21. Stuff 3-4 hot falafel into each pita pocket.
  22. Add fresh sliced cucumber, tomato, and onion.
  23. Drizzle generously with your favorite creamy dressing or a simple yogurt sauce (plain yogurt, lemon juice, salt, and pepper).
  24. Serve immediately!

Nutrition

Calories: 210kcalCarbohydrates: 30gProtein: 8gFat: 7g

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