Falafel

Name: Falafel
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings

Posted: 03/08/2025Updated: 03/08/2025

Deep-fried balls made from ground chickpeas mixed with fresh herbs, spices, onion, and garlic.

Falafel is typically served with warm pita or flatbreads, accompanied by tahini or garlic yogurt sauces to complement its texture. Fresh salads, pickled vegetables, and dips like hummus or baba ganoush provide balance and variety.

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Preparation: 30 minutesCooking: 15 minutesRest: 5 minutes

Ingredients

Adjust servingsServings

225 grams Dried chickpeas
1 medium Brown onion
3 cloves Garlic
1 handful Fresh parsley
1 handful Fresh coriander
2 teaspoons Salt
1 teaspoon Ground black pepper
1.5 teaspoons Ground cumin
1.5 teaspoons Ground coriander
1 teaspoon Cayenne pepper
1 teaspoon Baking powder
1 tablespoon Plain flour (optional)

Instructions

Place dried chickpeas in a large bowl and cover with cold water by at least 5 cm. Soak for 12–24 hours until doubled in size. Drain and rinse well.
In a food processor, add the soaked chickpeas, chopped onion, garlic, parsley, coriander, salt, pepper, cumin, coriander, and cayenne.
Pulse until the mixture is coarse and grainy, not a paste. Scrape the sides down as needed.
Add baking powder and flour, and mix thoroughly. Chill the mixture for 30–60 minutes.
Form into balls or small patties using your hands or a falafel scoop (about the size of a walnut – ~3–4 cm diameter).
Add enough vegetable oil in a deep pot to fully cover the falafel. Heat to 175°C.
Fry falafel in batches for 3–4 minutes, turning until all sides are golden brown. Remove and drain on paper towels.

My notes

Cooking tips

Avoid canned chickpeas: They are too soft and will produce mushy falafel that fall apart when frying.
Keep mixture coarse: Pulse ingredients until grainy, not pureed, for a better texture.
Chill before shaping: Refrigerate the mixture for at least 30 minutes to help it bind and hold shape during frying.
Add baking powder: Including baking powder helps lighten the falafel, making them fluffier and less dense.
Use flour as a binder: A small amount of flour helps the mixture hold together during frying, especially if it feels too loose. However, adding too much flour can make falafel heavy and dry, so add gradually as needed.

Alternative ingredients

Chickpea flour can be used instead of plain flour.
Substitute chickpeas with fava beans.
Add fresh mint in addition to the other fresh herbs for a lighter flavour.

Storage instructions

Allow to cool completely before storing.

Refrigeration: Store cooked falafel in an airtight container in the fridge for up to 3–4 days.
Freeze: For longer storage, freeze falafel on a baking sheet until firm, then transfer to a freezer-safe bag or container. They keep well for up to 2 months.

Re-heating instructions

Allow to defrost overnight in the fridge.

Oven: Re-heat frozen or refrigerated falafel in a preheated oven at 180°C for 10–15 minutes until heated through and crispy.
Air fryer: Re-heat in an air fryer at 180°C for 5–7 minutes for best texture.
Avoid microwaving if possible, as it makes falafel soggy.

Nutrition and dietary facts

Vegan, Vegetarian, Dairy-free

Per serving:Calories: 324kcal (14%), Protein: 12.3g (21%), Fat: 15g (19%), Saturated fat: 2g (13%), Carbohydrates: 35.4g (13%), Sugars: 4g (16%), Fibre: 9.1g (30%)

Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.