Description
This Easy Falafel Recipe features crispy, flavorful falafel made from soaked chickpeas blended with fresh herbs and spices. Perfectly seasoned and traditionally fried, these falafels are an excellent plant-based protein option for sandwiches, salads, or appetizers.
Ingredients
Scale
Dry Ingredients
- 2 cups dried chickpeas (measured before soaking)
- 2 teaspoons ground coriander
- 1½ teaspoons ground cumin
- 1½ teaspoons salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper or red pepper flakes
- 2 teaspoons baking powder
Fresh Ingredients
- 1 cup flat-leaf parsley
- ½ cup mint leaves or cilantro (optional)
- 1 yellow or white onion
- 6 cloves garlic, chopped
Oils
- 1 tablespoon olive oil (for air frying) or 4 to 6 cups frying oil (for deep-frying)
Instructions
- Soak Chickpeas: Place the dried chickpeas in a large bowl and cover with plenty of cold water. Let them soak overnight or for at least 12 hours until they are fully hydrated and softened.
- Prepare Falafel Mixture: Drain the soaked chickpeas and add them to a food processor along with parsley, mint or cilantro (if using), onion, garlic, coriander, cumin, salt, black pepper, cayenne pepper, and baking powder. Pulse until you achieve a coarse, grainy mixture that holds together but isn’t a smooth paste.
- Shape Falafel Balls: Once mixed, scoop small portions of the falafel mixture and shape them into golf ball-sized balls or small patties using your hands.
- Choose Cooking Method: For air frying, brush the falafel balls lightly with olive oil. For deep-frying, heat 4 to 6 cups of frying oil in a deep pot to 350°F (175°C).
- Cook Falafel: If air frying, place the falafel balls in a single layer in the air fryer basket and cook at 375°F (190°C) for 12-15 minutes, flipping halfway, until golden and crispy. If deep-frying, carefully lower falafel balls into the hot oil and fry for 3-4 minutes until evenly golden brown. Remove and drain on paper towels.
- Serve: Enjoy your falafel warm with accompaniments like pita bread, tahini sauce, chopped salad, or pickled vegetables.
Notes
- Soaking chickpeas overnight is essential for the right texture; canned chickpeas will not yield the same result.
- Mint or cilantro is optional but adds fresh flavor and aroma.
- Baking powder helps make the falafel lighter and fluffier.
- Adjust spices to taste, especially cayenne or pepper if you prefer less heat.
- Falafel can be baked if desired but frying or air frying gives the best crispiness.
- If deep-frying, use a thermometer to maintain consistent oil temperature to prevent sogginess or burning.
Keywords: falafel, chickpeas, Middle Eastern appetizer, vegan falafel, air fryer falafel, homemade falafel, healthy falafel recipe