Description
Learn how to make delicious crispy falafel at home with this easy vegan Middle Eastern recipe. These chickpea fritters are perfect for stuffing into pitas or serving over salads with tahini sauce.
Ingredients
Units
Scale
Main Falafel Mixture:
- 1 cup dried chickpeas (soaked overnight and drained)
- 1/2 cup chopped onion
- 3 cloves garlic
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Additional Ingredients:
- 1/2 teaspoon baking soda
- 1 tablespoon lemon juice
- 3 tablespoons all-purpose flour
- Vegetable oil for frying
Instructions
- Prepare the Falafel Mixture: In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne (if using), salt, and pepper. Pulse until a coarse, sticky dough forms—do not overprocess.
- Mix in Additional Ingredients: Transfer mixture to a bowl, add baking soda, lemon juice, and flour. Mix well. Cover and refrigerate for at least 30 minutes.
- Form and Fry: Shape mixture into balls or patties. Heat oil in a skillet to 350°F (175°C). Fry falafel in batches for 3–4 minutes per side until golden brown and crispy.
- Serve: Drain on paper towels and serve hot in pita with veggies and tahini sauce or over salads.
Notes
- Avoid using canned chickpeas for a firmer texture.
- For a baked version, brush patties with oil and bake at 375°F (190°C) for 25–30 minutes, flipping halfway.
Nutrition
- Serving Size: about 4 falafel
- Calories: 280
- Sugar: 2g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
