Falafel
Falafel is a popular Middle Eastern dish made from ground chickpeas, herbs, and spices, formed into crispy balls or patties. This straightforward recipe blends fresh ingredients for a delicious homemade version, perfect for serving in pita or on its own.
Cook time 10 min
Prep time 40 min
Ingredients:
1 onion2 garlic cloves
1 tsp dried coriander
1 tsp ground cumin
1/3 can canned chickpeas
1 cup fresh parsley
1/3 cup all-purpose white wheat flour
1 egg white
1 tbsp olive oil
Falafel is a beloved Middle Eastern dish made from ground chickpeas, fresh herbs, and flavorful spices. These crispy and delicious balls or patties are often enjoyed in pita bread with a variety of toppings or served on their own as an appetizer or snack. This recipe offers a tasty and straightforward way to prepare homemade falafel with ingredients you may already have in your kitchen.
Instructions:
- Chop the onion and fresh parsley.
- Mince the garlic cloves.
- Drain and rinse the canned chickpeas.
- In a food processor, combine the chopped onion, minced garlic, chickpeas, chopped parsley, dried coriander, and ground cumin.
- Pulse until the mixture is finely ground but not pureed. The texture should remain slightly coarse.
- Transfer the chickpea mixture to a mixing bowl.
- Add the all-purpose flour and egg white to the bowl.
- Mix well with a spoon or your hands until all ingredients are thoroughly combined. The mixture should be slightly sticky but hold together well. If it's too dry, add a little water; if too wet, add more flour.
- With clean hands, shape the mixture into small balls or patties, about the size of a ping-pong ball.
- Heat the olive oil in a large skillet over medium heat.
- Once the oil is hot, add the falafel balls to the skillet, ensuring not to overcrowd the pan.
- Cook the falafel for about 3-4 minutes on each side, or until golden brown and crispy.
- If necessary, cook the falafel in batches, adding more oil between batches if needed.
- Once cooked, transfer the falafel to a paper towel-lined plate to drain any excess oil.
- Serve warm, ideally with pita bread, tahini sauce, and fresh vegetables or as part of a larger meal.
With its rich flavors and satisfying texture, homemade falafel is a versatile and nutritious addition to your culinary repertoire. Whether enjoyed in a wrap, salad, or on their own, these falafel balls are sure to become a family favorite. By following these simple steps and tips, you can create a delicious meal that brings a taste of the Middle East to your table.
Falafel FAQ:
Cook the falafel for about 3-4 minutes on each side over medium heat, or until they are golden brown and crispy. Make sure not to overcrowd the pan, and consider cooking them in batches if necessary.
If the mixture is too dry, you can add a little water until you achieve the desired consistency. If it's too wet, add more flour gradually until it's slightly sticky but holds together well.
Yes, you can store leftover falafel in an airtight container in the refrigerator for up to 4 days. To reheat, use an oven or air fryer to maintain their crispiness.
You can replace the egg white with a flaxseed meal or chia seed mixture (1 tablespoon of flaxseed/chia mixed with 2.5 tablespoons of water) or use additional chickpea flour as a binding agent instead.
Use a large skillet to allow enough space to cook multiple falafel without overcrowding. This will help them cook evenly and become crispy.
Tips:
- Drain and rinse the canned chickpeas thoroughly to remove any excess salt and achieve the desired texture.
- For a lighter and fluffier texture, you can refrigerate the falafel mixture for about an hour before shaping and cooking.
- If the mixture feels too wet or sticky, you can add a bit more flour until you reach the desired consistency for easy shaping.
- When frying the falafel, ensure the oil is hot enough by dropping a small piece of the mixture into the oil. If it sizzles and floats, the oil is ready.
- For a healthier alternative, you can bake the falafel in the oven at 375°F (190°C) for about 20-25 minutes, flipping them halfway through.
Nutrition per serving
4 ServingsCalories 130kcal
Protein 6g
Carbohydrates 22g
Fiber 4.37g
Sugar 4.26g
Fat 4.89g
More recipes
Baked chickpea and edamame felafels
Delicious baked falafels with chickpeas and edamame.
22 Jan 2026One pot slow-cooked lamb meatballs
One pot lamb meatballs slow-cooked for rich, comforting flavours.
21 Jan 2026Raw cauliflower tabouli
A refreshing raw cauliflower tabouli salad packed with fresh flavours.
27 Nov 20255-ingredient shakshuka
A simple 5-ingredient shakshuka with poached eggs in tomato sauce.
05 Feb 2026