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how to make falafel
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4.67 from 9 votes

How To Make Falafel

Easy falafel recipe with all the tips and tricks you need to get it right every time! Made with chickpeas and very few other ingredients, this vegan and gluten free Mediterranean snack is such a treat.
Prep Time12 hrs 30 mins
Cook Time30 mins
Total Time13 hrs
Course: Appetizer, Side Dish, Snack
Cuisine: Middle Eastern
Keyword: falafel
Servings: 15 falafels
Calories: 96kcal
Author: Harini

Ingredients

  • 1 cup dried chickpeas
  • 1 small onion quartered
  • 3 garlic cloves peeled
  • 1/2 cup cilantro leaves
  • 1/2 cup parsley leaves
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground pepper
  • 1 teaspoon red chili powder or paprika
  • salt to taste
  • oil for fryinh

Instructions

  • Pick rinse and soak 1 cup chickpeas in plenty of water for 8-12 hours. Be sure to use a big vessel and plenty of water as chickpeas will double in size as they soak.
    dry chickpeas soaked in water
  • Before beginning the recipe, drain the chickpeas thoroughly. There should be too much moisture in the chickpeas.
  • To a blender jar add drained chickpeas, peeled and roughly chopped onions, peeled garlic cloves, ground cumin, coriander, pepper powder and salt to taste Also add rinsed cilantro and parsley leaves.
    how to make falafel
  • Pulse for few seconds until the mixture resembles coarse meal. Pick up a portion and try to make a ball to check consistency. refrigerate the mixture for 30 minutes.
    how to make falafel
  • Make small balls from the prepared mixture.
  • Heat oil for deep frying. Once the oil is bubbling hot but not smoking, slide the balls in batches.
    how to make falafel
  • Flip gently and fry until crispy and golden brown in medium flame. it takes around 3-4 minutes for each batch. Using a slotted spoon, remove carefully from oil.
    how to make falafel
  • Drain excess oil and falafel is ready to serve.
    how to make falafel

Notes

  • Best falafels are made with soaked and drained dry chickpeas. Canned chickpeas are way too soft as they are cooked andl do not do well in this recipe.
  • the consistency of the mixture should be coarse yet not very much. If you try to make a ball with the pulsed mixture you should be able to and it should hold shape.
  • to make perfect falafels that are crispy from outside with fluffy light interior, the oil temperature has to be right. If the oil is not hot enough, the falafels will turn dense and hard. If it is too hot, they will brown quickly from outside while the inside will remain uncooked.
  • You can store the falafel mixture in refrigerator for 3 days. Store in airtight containers.
  • The shaped falafels can be frozen for 20 days. Shape the patties, line in a tray and freeze till they turn hard. Then transfer to freezer safe container and store.

Nutrition

Serving: 15small falafels | Calories: 96kcal