Falafels
Craving a crispy and satisfying bite? This is the perfect quick and easy falafel recipe that’s packed with bold spices and a delicious crunch!
Serves: 2 – 4
Preparation time: 15 – 20 minutes
Cooking time: 15 – 20 minutes
Ingredients:
- 1 tin chickpeas, drained and rinsed
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 Tbsp fresh parsley or coriander, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp baking powder
- 3 Tbsp flour
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- 2 Tbsp water (if needed)
- 3 Tbsp breadcrumbs
- Oil for frying
To serve:
- Pita bread
- Tzatziki
- Fresh salad
- Hummus
How To Make Falafels
- In a food processor, combine chickpeas, onion, garlic, parsley, cumin, coriander, salt, pepper, baking powder, flour, lemon juice, and olive oil.
- Pulse until the mixture is slightly chunky but holds together.
- Add a little water if too dry.
- Scoop about 1 tablespoon of mixture and roll into small balls or flatten into patties.
- If the mixture is too wet, add breadcrumbs.
- For better texture, refrigerate the falafels for 15-20 minutes before cooking.
- Heat oil in a pan over medium heat and fry falafels for 2-3 minutes per side until golden brown.
- Preheat oven to 200°C, place falafels on a lined baking sheet, brush with oil, and bake for 20 minutes, flipping halfway.
- Cook at 180°C for 15 minutes, shaking the basket halfway.
Chefs Tip:Refrigerating the falafel mixture for at least 15 minutes helps it firm up, making shaping and frying easier. If you prefer less oil, bake or air-fry the falafels until golden and crispy. Shape falafels and freeze them before cooking. When needed, fry or bake straight from frozen—no thawing required.