Best Falafels
We all love falafels. But have you ever tried making them? Are you unsure where to begin? Look no further. This recipe yields the best falafels!
Falafels are made with dried chickpeas, fresh herbs and a perfect blend of spices. This recipe will share options for frying (tastier) and baking (healthier), depending on your preference. You’ll notice that I make mine in the shape of medallions. Some prefer them in ball shape, which is what you mostly see in restaurants. Falafels are naturally vegan friendly, as chickpeas are packed with plant-based protein. They will keep you satisfied and full!
Some like falafels in a pita sandwich, along with veggies and toppings. I usually enjoy them on a platter with pesto, harissa, hummus, olives, fresh veggie sticks, pita chips and/or warm pita bread. I have made such a platter for various get-togethers, potlucks, and holiday parties, and it never fails. The variety of textures and flavors appeals to most everyone. I also enjoy falafels over a salad, or as a side with Tahini sauce dressing.
My falafel recipe has the perfect blend of seasonings, spices and herbs to give it a bold and authentic middle-eastern flavor. Most importantly, we will be using dried chickpeas – not boiled, cooked or canned chickpeas. This is very important because we want to have the best texture and flavor for this recipe. We will be chilling the falafel dough for about two hours after blending all the ingredients together. This step helps firm up the mixture, preventing the falafels from falling apart during the process of shaping them.
I encourage you to share your experience in the comments below if you tried this recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Best Falafels
Ingredients
- 1 cup Chickpeas uncooked
- 1 Yellow Onion medium sized, chopped
- 5 cloves Garlic
- 2 tbsp Chickpea Flour
- 1 tsp Salt or to taste
- 2 tsp Cumin Powder
- 2 tsp Coriander Powder
- ¼ tsp Black Pepper
- ¼ tsp Cayenne Pepper
- ¼ tsp Cardamom Powder
- 2 oz Fresh Parsley chopped
- Canola Oil to fry/bake
Instructions
- Soak dried chickpeas overnight in a refrigerator.
- Put everything, except oil, in a food processor. Pulse the ingredients until finely minced, but not fully puréed.
- Chill falafel dough in a refrigerator for 2 hours to prevent crumbling.
- Scoop the mixture into 1-inch medallions or round balls, depending on preference. Tighten them into shape by hand.
- Frying Option: Deep fry the falafels on medium-high heat for about 3 to 5 minutes until crispy brown.
- Baking Option: Brush the falafels with oil and bake at 450 degrees for about 20 to 25 minutes. In between, flip them on their sides and brush them with oil as needed.
- Serve warm in a sandwich, over a salad, on a mixed platter or as a side.
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