A simple falafel recipe made from chickpeas, herbs and spices blended together and pan-fried (or baked). They're crisp on the outside, soft on the inside and delicious!
These delicious falafel are little balls of chickpea, herby and spicy goodness. Batch cook friendly, falafel are perfect lunchbox fillers. The perfect falafel are crispy on the outside, soft on the inside and taste next level delicious with classic hummus or creamy chive dressing and a green salad.
Falafel ingredients
Falafel are made from a few simple, healthy ingredients:
- Chickpeas: Chickpeas from a tin are too soft and wet for falafel. Use dried and soaked chickpeas instead for the best results.
- Onion: Brown onion for a punchy, onion flavour.
- Garlic: Fresh garlic for a garlicky kick.
- Fresh herbs: Parsley and coriander (cilantro) for maximum herby goodness.
- Green chilli: Just a little for a spicy warmth.
- Seasonings: Cumin, ground coriander, sea salt and cracked black pepper for the perfect aromatic blend to season the falafel.
- Chickpea (gram) flour: For binding.
- Baking powder: To promote a soft, fluffy texture.
- Oil for frying: Avocado or olive oil.
How to make falafel in two stages
Step one: make the falafel
- Soak. Place the dried chickpeas in a bowl and cover with double the volume of cold water and soak for at least 8 hours, or overnight. You can add a strip of kombu seaweed to help tenderise the chickpeas and improve digestion. Drain and rinse thoroughly.
- Process. Place the soaked chickpeas, onion, garlic, herbs, chilli and seasonings in a food processor and process until the mixture begins to come together (be careful not to over-process and end up with a very smooth mixture).
- Mix and chill. Transfer the mixture to a large bowl with the chickpea flour and baking powder and mix to combine. Cover and refrigerate for at least 30 minutes to firm up.
- Shape. Shape into walnut-sized balls, or flatter patty shapes, using your hands or a falafel scoop. Flatter patty shapes are better for both pan-frying and baking.
Step two: cook the falafel
There are two options to cook the falafel. I prefer to pan-fry as this makes crisper falafel, but baking is good too.
- Pan-fry: Heat a few tablespoons of oil in a frying pan on medium-high heat. Pan-fry the falafel in batches for 2-3 minutes each side, or until golden and crispy. Transfer to a baking tray or plate lined with kitchen roll.
- Bake: Preheat the oven to 220°C (425°F). Grease and line a baking tray with plastic-free parchment Place the falafel on the prepared tray, brush with oil and cook for 25-30 minutes, or until golden, turning once and brushing with more oil halfway through.
How to serve falafel
Falafel are best served immediately, while warm and crispy. But, you can also batch cook falafel in advance – they make great lunchbox fillers. They’re fabulous served with a simple green salad and you can’t have falafel without hummus!
Try these delicious hummus recipes
More Middle Eastern recipes you’ll love
More lunchbox fillers to try
I hope you enjoy this falafel recipe. If you make them, let me know how they turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Falafel
A simple falafel recipe made from chickpeas, herbs and spices blended together and pan-fried (or baked). They're crisp on the outside, soft on the inside and delicious!
Servings: 18 falafel
Ingredients
- 200 g dried chickpeas soaked overnight and rinsed throughly (see notes)
- 1 large onion roughly chopped
- 1 small bunch parsley
- 1 small bunch coriander (cilantro)
- 1 small green chilli finely chopped
- 3 garlic cloves crushed
- 1 tsp cumin
- 1 tsp sea salt
- ½ tsp ground coriander
- ¼ tsp cracked black pepper
- 2 tbsp chickpea flour
- ½ tsp baking powder
- Olive oil for frying
Serving suggestion
- Classic hummus
Instructions
- Place the chickpeas, onion, garlic, herbs, chilli and seasonings in a food processor and process until the mixture begins to come together (be careful not to over-process or you will end up with a very smooth mixture).
- Transfer the mixture to a large bowl with the chickpea flour and baking powder, and mix to combine. Cover and refrigerate for at least 30 minutes to firm up.
- Shape into 18 walnut-sized balls, or flatter patty shapes, using your hands or a falafel scoop (see notes).
- Heat a few tablespoons of the oil in a frying pan over medium-high heat. Pan-fry the falafel in batches for 2-3 minutes each side, or until golden and crispy. Transfer to a baking tray or plate lined with kitchen roll to absorb the excess oil. Serve immediately.
Notes
- To soak the chickpeas, place the dried chickpeas in a bowl and cover with double the volume of cold water and soak for at least 8 hours, or overnight. You can add a strip of kombu seaweed to help tenderise the chickpeas and improve digestion. Drain and rinse thoroughly.
- This falafel scoop is a game changer for making perfect falafel, I recommend investing in one if you plan on making falafel frequently.
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