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VonLisa Bryan– September 19, 2020906 comments
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FalafelThey are delicious chickpea and herb balls that you find in the kitchen of the Middle East. Falafels are naturally suitable for vegans and vegetarians and are great for wraps, pitas, sandwiches, and salads. Today I'm going to share how to do both.fried falafel and baked falafel.You choose your favourite!
Are you ready for the best falafel you've ever tasted?I've had my fair share of falafel traveling through Egypt, Israel and Jordan. I've had them in restaurants and on street corners (as authentic as they come). I put them in pita and gluten free salads. And I made them with slight variations and tweaks, although the recipe itself is quite simple.
But after eating in Tel Aviv last year I realized what it's all about.best falafelAnd here is the answer: a lot of herbs (twice as usual) and a small amount of green pepper. This creates an addictive flavor that is "a bit more" but not spicy. Just unbelievably delicious.
What is falafel?
Traditional falafel is made from ground chickpeas or broad beans, herbs, and spices. The mixture is then shaped into balls or patties and fried until crisp on the outside and soft on the inside, similar to a pancake. It is a classic Middle Eastern and Mediterranean recipe enjoyed as street food and often served as part of mezze (a group of small meals).
Falafel is naturally gluten free and made with a few simple ingredients. This is in my recipe:
- Garbanzo(Chickpeas): Use only dried, soaked chickpeas in this recipe, not canned chickpeas. Canned chickpeas will be too soft and wet and your falafel will not form properly.
- Onion:I use yellow onions for a bit of a stronger flavor, but you can also use white or red onions.
- PartiallymiCilantro:These two delicious herbs will add a lot of flavor to your falafel and leave the inside a beautiful, vibrant green.
- She:Use fresh garlic cloves instead of garlic powder for a stronger flavor.
- green pepper(Serrano Pepper): A bit of pepper adds a hint of flavor and spice without overwhelming the falafel. You can narrow this down to more or less, but don't jump in without trying it out first, trust me.
- Cumin, cardamom, salt and black pepper:Often used in Middle Eastern cooking, these aromatic spices have an earthy, spicy, and assertive flavor you'll love.
- chickpea flour: This will help hold the mixture together and keep its shape during frying. I prefer chickpea flour, but you can also use a gluten-free flour blend.
- Backsoda:A key ingredient in the fluffy interior texture of the falafel.
- Oil for frying:I use avocado oil because it is stable at high temperatures and is my favorite cooking oil. But you can also use vegetable oil.
*Note: Although this recipe is gluten-free and all the falafels I've eaten abroad have been made with gluten-free ingredients, always check the flour used and any cross-contamination with oil.
How to make the best falafel (at home!)
Are you ready to make homemade falafel? Great! Let's break this down into two parts: preparing the dough, and then cooking it (so you can choose your preferred cooking method).
How to make falafel dough mix
- Soak the dried chickpeas.Overnight or for at least 8-12 hours. Keep in mind that the chickpeas will triple in size, so cover them with plenty of water. Then drain and rinse.
- Place all the ingredients in a food processor.Place the chickpeas, onion, parsley, cilantro, garlic, green peppers, and spices in a food processor. I recommend coarsely chopping the onion, herbs, and bell peppers before adding. Pulse the food processor, but do not puree. The final mix should resemble coarse sand.
- Transfer the mixture to a bowl.Then add the gram flour and baking powder, stir until fully combined, and cover with plastic wrap or a lid.
- Place the bowl in the refrigerator.Refrigerate the falafel mixture for 30 minutes to 1 hour.
- Shape your falafel.You can do it manually with aKeksschaufel(which I use) or afalafel bowl🇧🇷 Decide if you want round balls or flatter shapes. Flatter shapes are better if you plan to fry or bake. Any shape can be used for frying. Shape all your falafel and place them on a plate.
How to cook falafel - 3 different ways
Falafel Frito:Heat about 3 inches of oil (I useAvocado) in a skillet over medium heat at 350F. When the oil reaches temperature, carefully drop 6-8 balls into the oil at a time. Let them cook for 1-2 minutes or until golden on the outside. use askimmersTo remove, place the falafel on a plate lined with kitchen paper.
How to fry the falafel:Heat a few tablespoons of oil in a pan (I prefermolten iron) over medium heat. Carefully place the falafel in the pan and fry each side for 2-3 minutes or until golden brown, then place on a plate lined with paper towels.
How to bake falafel:Preheat oven to 425F. LightsprayOr brush a baking sheet with oil. Place the falafel on the baking sheet, lightly spray or brush the top with oil and bake for 25-30 minutes, flipping halfway. You can also bake them without oil on parchment paper or a silicone mat. They will be a little less crisp and golden.
You'll notice in the photo below that whichever method you choose, they look pretty similar after baking. A perfectly golden outside and brilliant green inside!
Do you want to know which method I use the most?If it's just for me, I'll fry it. It uses less oil but is still super crispy on the outside. If it's for a party or guests, I love the balls. They are the perfect snacks!
how to serve falafel
Falafel is best served right after cooking so it's hot and crisp. They're delicious served on a gluten-free flatbread, wrapped in lettuce or kale, or on top of a simple green salad (my preferred method). But no matter how you serve them, don't forget to drizzle them with it.salsa tahini🇧🇷 It's a creamy and tasty requirement!
falafel recipe video
I'll walk you through the process of making falafel and show you three different ways to make it.Check it out below!
More Middle Eastern Recipes You'll Love
- Baba ganoush
- israeli salad
- shakshukamiVerdes Shakshuka
- original-hummus,hummus pepper,cauliflower hummus,Roasted beetroot hummus
- Roasted Cauliflower with Za'atar
- Cucumber lentil salad
- Rice Tabbouleh with Cauliflower
Do you want to turn this falafel recipe into a slice of bread? try mefalafel flat breadRecipe: It is incredibly unique and very versatile. You will love!
The most delicious falafel recipe (fried or baked)
Setup time:45 min.
Time to cook:10 min.
Total Time:55 min.
Servings:18 falafel balls
The best authentic falafel recipe you can make at home! A simple combination of chickpeas, herbs and spices mixed together and fried (or roasted). They are crunchy, soft and delicious!Check out the video above to see how I make them!
- 1 taxes dried chickpeas,soaked overnight (do not use canned chickpeas)
- 1/2 taxes Onion,coarsely chopped
- 1 taxes Partially,coarsely chopped (about a large package)
- 1 taxes Cilantro,coarsely chopped (about a large package)
- 1 small green pepper,serrano or jalapeno pepper
- 3 Garlic cloves
- 1 TL cumin
- 1 TL Sal
- 1/2 TL cardamom
- 1/4 TL black pepper
- 2 soup spoon chickpea flour
- 1/2 TL backsoda
- avocado oil for frying
The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by 2 to 3 inches, as they will triple in size.
Drain and wash the chickpeas and place them in the food processor along with the onion, parsley, cilantro, cayenne, garlic, cumin, salt, cardamom and black pepper.
Pulse the food processor a few times until the mixture resembles the texture of coarse sand.
Pour the falafel mixture into a bowl and add the gram flour and baking powder. Stir well, cover or add a lid, and refrigerate the mixture for 30 minutes to an hour.
Use your hands, a scoop of ice cream, or a falafel scoop to shape the falafel into balls or patties. If the mixture is too wet, you can add a tablespoon of chickpea flour. If it's too dry and crumbly, you can add a teaspoon or two of water or lemon juice.
Once the falafel is shaped, you can prepare it using your preferred method above. To fry falafel, add about 3 inches of oil to a skillet over medium-high heat. Heat oil to 350F. Cook the falafel in batches (about 6-8 at a time) for 1-2 minutes or until golden.(Video) What's the BEST Falafel Recipe?
Use a slotted spoon to check the color of the falafel and make sure it isn't overcooking. Then place them on a plate lined with kitchen paper.
Serve the falafel immediately hot and crisp on the outside. They are also delicious served with tahini sauce.
- Falafel is best browned on the outside, not charred. Take care not to overheat the oil. If that's the case, the outside will cook very quickly before the inside has a chance to heat up.
- The falafel should not fall apart during cooking. They are brittle, but you should definitely keep them together and keep their shape. If not, see my tip above for adding more flour or water.
- Can you make falafel? YEAH! Have the dough mixed and freeze for up to 2-3 months. Thaw the mixture in the refrigerator, stir, then form into balls or pancakes and cook. Cooked falafel does not keep well because the outside becomes mushy.
- 1 cup of dried chickpeas = 3 cups of soaked chickpeas
Calories:48kcal,Carbohydrates:8gram,Protein:3gram,Fett:1gram,Saturated fatty acids:1gram,Polyunsaturated fat:1gram,Monounsaturated fatty acids:1gram,Sodium:166milligrams,Potassium:141milligrams,Stages:2gram,Zucker:2gram,Vitamin A:359NAMELY,Vitamin C:7milligrams,Soccer:21milligrams,Eisen:1milligrams
Cocina:Mediterranean Sea, Middle East
Keyword:falafel, falafel recipe, how to make falafel
© Downshiftology. Content and photos are copyrighted. Sharing this recipe is encouraged and appreciated. It is strictly forbidden to copy and/or paste complete recipes on social networks.
Originally published in July 2019, but updated to include new information.
Six reasons to love this healthy falafel recipe:
They're baked instead of fried, so they contain significantly less fat than fried falafel. And your house won't smell like fried food for days. Winning! Once your chickpeas are sufficiently soaked, the falafel mixture comes together in no time.
Although the ingredients may vary, traditional falafel typically has a slightly crunchy texture and a rich, savory, and grainy taste. In addition, it generally has a mildly spiced and herbaceous flavor consisting of garlic and delicious spices like cumin, coriander, parsley, and mint.What is the best oil for frying falafel? ›
I prefer chickpea flour, but you could also use a gluten-free flour blend. Baking Soda: A key ingredient for helping to provide the fluffy inside texture of the falafel. Oil for Frying: I use avocado oil as it's high-heat stable and my preferred cooking oil. But you could use vegetable oil as well.Is falafel always deep-fried? ›
Falafel itself refers to small, fried balls that are the perfect blend of mashed chickpeas, parsley, garlic, onions, and Middle Eastern spices. A little lemon juice adds some zing and lightness to the dish. Once formed into falafel balls, they're traditionally deep-fried but often baked instead.Why does my falafel fall apart when I fry it? ›
Why does my falafel fall apart when I fry it? If the dough mixture is too wet, it will fall apart. Take the time to really drain those chickpeas and follow the other steps and they will stay together.How do you make falafels more moist? ›
A sauce is a must for falafels – you need the wetness. Tahini Sauce is the standard, but it's also terrific with a simple yoghurt-lemon sauce or even a thinned down hummus. Recipes for all these options are in the recipe below.Why is my falafel not crispy? ›
The moisture in the pre cooked beans make the falafels soggy and fall apart whereas frying the uncooked chickpeas makes them crispier.Why do you add baking soda to falafel? ›
why it's important to add baking soda to falafel before frying. Raising the pH of the mix solves a very important problem: Without baking soda, the raw, soaked chickpeas will have a difficult time cooking all the way through in such a short deep fry.Does falafel use baking soda or powder? ›
- Baking powder: this is what gives falafel an airy, fluffy texture (many recipes skip this, causing the falafel to come out too dense.)Why are my falafels soggy? ›
Work in batches so that you don't crowd the pan when you fry the falafel as that can cause them to bump into each other and knock them apart. It also lowers the temperature of the oil, which can prevent the protective "crust" from forming and make the balls soggy.
Falafel is all about one special legume – chickpeas! Balls made from heavily spiced mashed chickpeas are fried golden and served with sauces made using tahini or yogurt.How long does it take to fry falafel? ›
Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F. Adjust the heat to maintain temperature. Gently place the falafel, 1 at a time, into the hot oil. Fry 4 at a time until deep golden brown, 5 to 7 minutes.Can you reuse oil after frying falafel? ›
Save the Fry Oil
Don't toss that frying oil! Once it has cooled down, strain out the stray crumbs into a liquid measuring cup, and then pour the strained oil into a jar to reuse for future frying. You can store this oil at room temperature, but it will last longer in the refrigerator.
Science: How the Flour Paste Holds the Falafel Together
Adding flour holds the falafel together and soaks up the excess moisture but makes the fritters dull and dense. Instead, we add a paste of cooked flour and water that contributes moisture and binds the mixture without weighing it down.
Trader Joe's frozen falafels are not fried but cooked with a dry-heat method similar to baking. They retain their shape and integrity when cooked but still taste extremely fresh and delicious.Do I need to cook chickpeas After soaking for falafel? ›
Because the chickpeas need to be totally raw before the falafel balls are formed, the standard quick-soak method of bringing the beans to a boil and letting them sit for an hour will not work with this recipe.Are falafels good for weight loss? ›
Chickpeas may aid weight management due to their filling effects. The protein and fiber in chickpeas may reduce your appetite, which may then lower your calorie intake at meals ( 8 ).Can I bake falafel mix instead of frying? ›
If you don't want to fry the falafel you can bake or air fry them. To bake falafel: preheat oven to 400 degrees F and bake for 20-25 minutes, flipping halfway through.How do you make a falafel stick better? ›
If they still won't hold together, you can try adding 2-3 tbsp of flour or chickpea flour to the mixture. If they still won't hold, add 1-2 eggs to the mix. This should fix any issues you are having. Before frying my first batch of falafel, I like to fry a test one in the center of the pan.Can you fry falafel in olive oil? ›
Falafel is popular in several Mediterranean countries and is delicious fried in olive oil. It's easy to make at home with a food processor.
Make a mixture of a little bit of olive oil and the crumbles. Before putting the falafel in the frying pan, dip them in this mixture. Because the crumbles form a bit of a crust, it's easier to flip them over without them falling apart.Can you overcook falafel? ›
Crispy on the outside and moist on the inside. If its time right, it will be crispy on the outside and not dry on the inside. You don't want to overcook it because the falafel balls will get dry. You also don't want to undercook it because then it won't be crispy.Why does my falafel taste bitter? ›
Oil: Do not use olive oil to fry the falafel as it has a low smoke point. Therefore, it will burn and give the falafel a bitter taste. Use a neutral-flavored oil with a high smoke point, such as vegetable, avocado, or canola oil.How do you know when falafel is cooked? ›
When finished cooking, the falafel should be golden brown on both sides and feel dry to the touch, but still give a little when you press the middle. Eat warm or room temperature, or store for up to 5 days: Reheat cooked falafel for 30 seconds in the microwave before serving.How soft should soaked chickpeas be for falafel? ›
The chickpeas should be tender enough to break apart with your fingers, but still have a bite to them. While the chickpeas soak, you can make tzatziki, chop tomatoes and lettuce, and assemble the other falafel ingredients.Should you soak chickpeas in baking soda? ›
Bicarbonate of soda (baking soda) can be added to the soaking water (after boiling, if using the quick method) as it helps to soften the skins of the pulses, making it easier for the dried pulses to absorb some of the soaking water and helping them to rehydrate and soften.What does soaking meat in baking soda do? ›
Baking soda acts as a meat tenderizer by changing the physical composition of meat fibers. It raises the pH levels on the surface and makes it tougher (pun intended) for the proteins in the meat to bond.Which of these is the principal ingredient of falafel? ›
Since falafel's main ingredient is chickpeas, it's high in fiber and a good source of plant-based protein.Which of the following is the main ingredient in falafel? ›
Falafel is made from fava beans or chickpeas, or a combination. Chickpeas are common in most Middle Eastern countries. The dish is usually made with chickpeas in the Levant (Syria, Lebanon, Jordan, Israel, Palestine), Iraq, and Bahrain.How long do chickpeas need to soak for falafel? ›
Be sure to allow 4 hours soaking time for the chickpeas, preferably overnight. Then, the falafel mixture is super easy to make in a food processor. Recipe yields 12 to 13 falafels (see notes on how to double).
To pan fry falafel, heat a couple tablespoons of high heat cooking oil in a wide skillet over medium heat. Form the falafel mix into 1/2-inch patties (instead of balls) so that they sit flat. Pan fry the falafel patties, flipping once, until golden brown on both sides, 4 to 5 minutes.Are falafels good for gut? ›
Zozos says that the health benefits of falafel are plenty. It tends to be relatively low in cholesterol, low on the glycemic index scale, and high in protein. Also, it's full of complex carbs and fibre, which are good for a healthy gut and regular bowel movements, adds Zozos.How are falafels traditionally eaten? ›
Middle Eastern vendors often serve falafel with hummus and tahini sauce, which is known as a “falafel plate”. In Israel, the falafel is often named as the country's national dish and the sauce of choice is Tahini (it's a mixture of tahini paste, lemon juice, garlic, and water).How long does homemade falafel last in the fridge? ›
The raw minced mixture is sometimes allowed to rest to integrate the flavours and textures, ideally refrigerated. Use the uncooked mixture within a day: cooked, refrigerated falafel should be eaten within three days.Is falafel Arab or Greek? ›
Hummus, Falafel and Shawarma ARE Arab foods. And they are also Israeli foods. Those who claim differently, too often lack the knowledge or the wisdom to see things as they really are.Are falafels Greek or Middle Eastern? ›
Some Jews point out that no single group can own a method for frying a mush of legumes; they say that falafel is generically Middle Eastern, having originated in Egypt and found its way as far as Morocco and Saudi Arabia.Are falafel Mediterranean or Middle Eastern? ›
Falafel is a popular Middle Eastern street food and Mediterranean staple that has made waves in American cuisine, especially among vegetarian eaters.What to add to Trader Joe's falafel mix? ›
Trader Joe's falafel mix advertises that you only need to add water.Does Aldi sell falafel? ›
Falafel sold at Aldi has been linked to 20 cases of illness.
coli, prompting a recall that spans 37 states and the District of Columbia. Cuisine Innovations Unlimited has announced a recall of its Earth Grown Vegan Traditional Falafel and its Garlic & Herb Falafel, which are sold exclusively at Aldi stores.
As for the nautical theme, Coulombe said he happened to have been reading a book set in the South Pacific at the time, and between that and Disneyland's Jungle Cruise, he was feeling the island theme. So he went with it, put his employees in Hawaiian shirts, and became Trader Joe.
Yes! Baking instead of frying reduces the amount of fat and calories in this healthy falafel recipe! With protein and fiber rich chickpeas and loads of fresh herbs, these baked falafels are a great healthy meal!What is the best temperature to fry falafel? ›
Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F. Adjust the heat to maintain temperature. Gently place the falafel, 1 at a time, into the hot oil. Fry 4 at a time until deep golden brown, 5 to 7 minutes.Are fried falafels healthy? ›
There are also ample amounts of B-vitamins and minerals including iron, magnesium, potassium and zinc. Four to five pieces of traditionally prepared, deep-fried falafel contains about 540 calories and 26 grams of fat, but there is also a whopping 17 grams of fiber and 19 grams of protein. Overall, not such a bad meal.Is Trader Joe's falafel fried? ›
Trader Joe's frozen falafels are not fried but cooked with a dry-heat method similar to baking. They retain their shape and integrity when cooked but still taste extremely fresh and delicious.Why do canned chickpeas not work for falafel? ›
Turns out that dried chickpeas are essential to good falafel. See, canned chickpeas have already been cooked. Starch molecules within them have already burst and released their sticky contents, much of which get washed away in the cooking liquid, leaving the remaining chickpeas with very little clinging power.Is falafel a carb or protein? ›
What is falafel's nutritional profile? Zozos says that the health benefits of falafel are plenty. It tends to be relatively low in cholesterol, low on the glycemic index scale, and high in protein. Also, it's full of complex carbs and fibre, which are good for a healthy gut and regular bowel movements, adds Zozos.Is falafel good for stomach? ›
Falafel's Nutritional Profile
Zozos says that the health benefits of falafel are plenty. It tends to be relatively low in cholesterol, low on the glycemic index scale, and high in protein. Also, it's full of complex carbs and fiber, which are good for a healthy gut and regular bowel movements, adds Zozos.
Falafel is an excellent super food. It is low in fat, high in fibre and contains nutrients required to lower blood pressure like vitamin C, magnesium, potassium and calcium. Here's what you need to make your own: 1 can (425 g/15 oz) chickpeas, drained and rinsed.