Falafel
Falafel is deep-fried vegan comfort food featuring chickpeas, herbs, and spices and loaded with savory and authentic Middle Eastern flavors. So mouthwateringly delicious wrapped in pita bread along with hummus or couscous. Absolutely guilt-free and gluten-free snack perfect for the whole family.
Want to try a vegan snack for a change? These balls of happiness will surely take your taste buds to the Middle East as you bite into its crispy crust with a pillowy soft center. The combination of herbs and spices adds interesting savory flavors to these treats.
I fell in love with Middle Eastern cuisines when I tried couscous and Hummus, and now, my new addiction is—falafel. I can’t stop munching on them, especially because they’re guilt-free. Even my son, who isn’t a fan of veggies, enjoys them. They’re light and fluffy, with a pleasing texture and incredible flavor. What’s not to love? 😉
What is Falafel?
Falafel is a traditional Middle-Eastern food made with ground fava beans or chickpeas. Various herbs and spices kick up the flavor, and then you shape them into balls or patties before frying. These vegan balls have a crispy exterior and soft center with an earthy and herby flavor profile.
Falafel wrapped in pita is also a popular street food in Middle-East countries like Syria, Israel, and Egypt, making it their national food. You can get them with salad toppings, hummus, pickled vegetables, and drizzled with hot sauce and tahini-based sauces.
Recipe Ingredients
This falafel recipe is vegan and gluten-free. And even if you’re a die-hard meat lover like me, you find them just as filling as a steak. Doesn’t that make you smile?
- Chickpeas – Also known as garbanzos, these guys are a popular ingredient in many vegetarian dishes. You can also use fava or broad beans.
- Baking Soda – For tender falafel, you need baking soda. It expands the dough while frying (or baking) to create a soft and fluffy interior.
- Seasonings – Fresh garlic, onion, parsley, coriander seed, cilantro, chili pepper flakes, black pepper, cumin, and lemon zest all party together for an incredible flavor explosion.
How to Make Falafel
Soak the Chickpeas
- Wash the chickpeas and place them in a large bowl. (Photo 1)
- Add Water – Cover them with water by about three inches. (Photo 2)
- Soak – Cover the bowl and soak them overnight.
- Drain – Drain the water and dry the chickpeas with a paper towel when you’re ready, then transfer them to the food processor.
Make the Falafel Mixture
- Combine the chickpeas, garlic, onion, parsley, cilantro, chili flakes, cumin powder, coriander, lemon zest, salt, and pepper in the food processor. (All but the baking soda.) (Photo 3)
- Pulse until everything is incorporated, finely minced, and not pureed. (Photo 4)
- Transfer the mixture into the bowl and add the baking soda. (Photo 5)
- Mix everything gently until it’s well combined. (Photo 6)
- Chill – Cover the bowl with a cling wrap and refrigerate for at least 30 minutes.
Shape and Fry
- Shape – Get a portion of falafel mixture and shape it into a patty or a ball and set it aside. Repeat until all the mixture is used. (Photos 7-8)
- Heat the Skillet – Heat oil in a skillet on medium-high until the oil temperature reaches 350-375℉/177-190℃.
- Fry the falafel in batches and do not overcrowd. (Photo 9)
- Flip – Carefully flip the falafel and fry until golden brown. Depending on the size, this will take about 3-4 minutes per side. (Photo 10)
- Transfer to a dish lined with a paper towel to drain the excess oil.
- Serve while hot. Enjoy!
Recipe Variations
- Falafel Wrap or Sandwich – Fill your pita with falafel, tomatoes, and chopped fresh herbs. Pour some yogurt, hot sauce, and tzatziki to complete your Middle-East comfort food experience.
- Baked Falafel – Using the same recipe and procedure, you can bake it for 15-20 minutes at 350℉/177℃ for a healthier version.
- Falafel Salad – Enjoy falafel on top of a salad with lettuce, fresh parsley, and cherry tomatoes in a creamy hummus dressing. Yum!
- Burger with Falafel Patty – Form patties instead of balls and swap your regular hamburger patty with a hearty falafel patty for the perfect vegetarian burger. 😉
Tips and Tricks
- Starting with dry chickpeas (garbanzos) is better than canned. Yeah, I know. The temptation to take a shortcut is strong, but canned beans are too soft for this recipe.
- Pat your soaked beans dry to avoid too much moisture. The beans will have soaked up all they need.
- Keep the oil at around 350℉/177℃ for a perfectly crispy exterior. And don’t crowd them, so they don’t soak up the oil because it cooled down too much.
Make-Ahead Instructions
You can prepare the falafel mixture in advance and refrigerate it in an airtight container for three or four days. Then form it into balls or patties when ready to fry.
Or you can shape them into balls or patties, place them on a baking sheet, and freeze them. After they’ve hardened, transfer them to a freezer ziplock bag, and they should keep in the freezer for up to 2-3 months.
Serving and Storage Instructions
Leftovers can be stored in the fridge for 3-4 days or frozen for a month. Thaw them in the fridge overnight when ready to serve.
To Reheat
Oven or Toaster – Heat them at 350℉/177℃ for 5-15 minutes, depending on the size. Wrap them loosely in foil to prevent them from drying out.
Microwave is less than ideal, but you can heat them on medium power for about 2-3 minutes or until heated.
Air Fryer – Heat at 350℉/177℃ for 7-10 minutes or until heated. The air fryer will restore its crispiness. Awesome!
FAQs
Most falafel qualifies as vegan. But you can add cheese or an egg if you want to up the protein content. You’ll want to check the ingredients to see if store-bought falafel is vegan.
It’s definitely Middle-Eastern cuisine. There have been intense debates about who invented it, but most people agree it started in Egypt. However, it’s typical street food in Israel, Lebanon, Syria, Jordan, and Palestine.
The original recipe doesn’t have eggs because the chickpeas act as a binder. However, you may want to use an egg if you plan on using canned beans so that they don’t fall apart.
What to Serve With Falafel
Enjoy this vegan treat along with equally healthy comfort food recipes like the recipes below.
More Flavorful Bites to Try
Conclusion
What a wonderful vegan option for dinner or a quick snack! And even better, it’s straightforward and good for you, too. Would you like more vegetarian options? Check out more vegetarian entrees for a healthier lifestyle. ❤️
Watch How to Make It
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Falafel
Ingredients
- 2 cups chickpeas, dried
- 4-5 cloves garlic
- 1 small yellow onion, peeled and coarsely chopped
- 1 cup (25 g) parsley, chopped
- ½ cup (8g) cilantro, chopped
- ½ teaspoon (1 g) red chili flakes
- 2 teaspoons (6 g) cumin
- 2 teaspoons (3.6 g) coriander
- 1 tablespoon (6 g) lemon zest
- 1 tablespoon (17 g) salt, or to taste
- 1-2 teaspoons (2-4 g) black pepper, freshly ground
- 2 teaspoons (12 g) baking soda
Instructions
- Wash the chickpeas and place them in a large bowl.
- Cover them with water by about three inches.
- Cover the bowl and soak them overnight.
- Drain the water and dry the chickpeas with a paper towel when you're ready, then transfer them to the food processor.
- Combine the chickpeas, garlic, onion, parsley, cilantro, chili flakes, cumin powder, coriander, lemon zest, salt, and pepper in the food processor. (All but the baking soda.)
- Pulse until everything is incorporated, finely minced, and not pureed.
- Transfer the mixture into the bowl and add the baking soda.
- Mix everything gently until it's well combined. Cover the bowl with a cling wrap and refrigerate for at least 30 minutes.
- Get a portion of the falafel mixture, shape it into a patty or a ball, and set it aside. Repeat until all the mixture is used.
- Heat oil in a skillet on medium-high until the oil temperature reaches 350-375℉/177-190℃.
- Fry the falafel in batches and do not overcrowd.
- Carefully flip the falafel and fry until golden brown. Depending on the size, this will take about 3-4 minutes per side.
- Transfer to a dish lined with a paper towel to drain the excess oil.
- Serve while hot. Enjoy!
Tips & Notes:
- Don’t forget to refrigerate your falafel mixture for at least 30 minutes before frying. This helps the falafel hold its shape while cooking.
- If using canned chickpeas, you may need to add flour and egg to make your mixture firm enough to fry.
- Don’t overcrowd your falafel when frying.
- Test fry with 1 or 2 falafel to determine cooking time.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
