Description
This Easy Falafel Recipe features crispy, golden-brown falafel made from soaked dried chickpeas blended with fresh herbs and spices. Perfect as a vegetarian Mediterranean snack or meal, these falafels can be air-fried for a healthier option or deep-fried for traditional crispiness. Packed with vibrant flavors from parsley, mint, and warming spices, they are great served with tahini, pita bread, or fresh salad.
Ingredients
Scale
Main Ingredients
- 2 cups dried chickpeas (measured before soaking)
- 1 cup flat-leaf parsley
- ½ cup mint leaves or cilantro (optional)
- 1 yellow or white onion
- 6 cloves garlic, chopped
Spices and Seasonings
- 2 teaspoons ground coriander
- 1½ teaspoons ground cumin
- 1½ teaspoons salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper or red pepper flakes
Other
- 2 teaspoons baking powder
- 1 tablespoon olive oil (for air frying) or 4 to 6 cups frying oil (for deep-frying)
Instructions
- Soak the Chickpeas: Place the dried chickpeas in a large bowl and cover them with plenty of cold water. Allow them to soak overnight or for at least 12 hours until they have doubled in size and are softened. Drain and rinse well before use.
- Prepare the Herb and Spice Mix: In a food processor, combine the soaked chickpeas, parsley, mint or cilantro (if using), chopped onion, and garlic. Pulse until you get a coarse, grainy mixture. Avoid pureeing into a paste; the texture should be slightly chunky for the best falafel consistency.
- Add Spices and Baking Powder: Transfer the mixture to a bowl and stir in ground coriander, cumin, salt, black pepper, cayenne pepper or red pepper flakes, and baking powder. Mix thoroughly to combine all the flavors evenly.
- Form the Falafel Balls: Using your hands or a falafel scoop, shape the mixture into small balls or patties about the size of a walnut. If the mixture is too crumbly, let it rest for 10-15 minutes for the baking powder to help bind it together.
- Cook the Falafel: For air frying, brush the falafel balls lightly with olive oil. Preheat your air fryer to 375°F (190°C) and air fry the falafel for about 15 minutes, turning halfway through, until golden and crispy. For traditional deep-frying, heat 4 to 6 cups of oil in a deep pot to 350°F (175°C) and fry falafel in batches for 3 to 4 minutes until crisp and browned. Drain on paper towels.
- Serve Warm: Enjoy your falafel warm with accompaniments like tahini sauce, hummus, fresh pita bread, or a side salad. Falafel also works well in wraps or as part of a mezze platter.
Notes
- Do not use canned chickpeas; dried chickpeas are essential for the right texture.
- Soaking the chickpeas overnight is crucial to ensure they cook properly and hold together.
- Baking powder helps lighten the falafel interior and improve binding.
- If you don’t have an air fryer, deep-frying is the traditional cooking method and yields excellent crispness.
- Falafel can be made vegan and gluten-free naturally.
- Leftover falafel can be refrigerated for 2-3 days or frozen for longer storage.
Keywords: falafel, easy falafel, Middle Eastern snack, vegetarian falafel, air fryer falafel, chickpea recipe, healthy falafel