Basic Falafels
These basic falafels are packed with flavor and made quicker thanks to a shorter chickpea cook time. They're firm without crumbling and can be pan fried or baked for a lower fat option.
Servings 16 medium falafels
Ingredients
- 1 1/2 cup chickpeas, dry (don't use canned in this recipe)
- 1/2 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup yellow onion, chopped
- 6-7 medium garlic cloves
- 2 teaspoons cumin, ground
- 1 1/2 teaspoons coriander, ground
- 2 tablespoons flour (I used whole wheat)
- 1/2 teaspoon baking powder
- 1 tablespoon olive oil
- 1 teaspoon salt (more to taste)
Instructions
Prepare the Chickpeas
- Add the dry chickpeas in a medium pot. Cover with 2 inches of water.
- Bring to a boil and let it boil 1-2 minutes. Remove from heat and let it sit covered for 1 hour. Once done, rinse and pat them dry using a clean towel. Set aside.
Prepare the Falafels
- In a food processor, add the soaked chickpeas and all the remaining ingredients. Process until well combined and the mixture sticks together when pressed. This can take over 3-4 minutes, depending on your food processor. Scrape the sides as needed. It will look crumbly at first, but it should come together. If not, add a touch more of oil.
- At this point, you can let the mixture sit in the fridge until ready to cook (you can make it a day ahead if desired). Leaving it a few hours to sit can help the flavors meld together, but this is not necessary.
- Form 16 falafels (more or less depending on their size).
- Add enough oil in a skillet to cover the bottom. Heat the oil over medium-high heat.
- When the skillet is heated, layer the falafels in the skillet, leaving enough room to flip them comfortably. Cook 3-4 minutes on each side or until golden and crispy on the exterior. Repeat until all the falafels are cooked.
- You can store them cooked or uncooked in the fridge in an airtight container.
Notes
For a baked version of these falafels, preheat the oven to 400F. Bake them 30 minutes, flipping them once halfway through. I like them better pan fried of course, but this is a good lower fat alternative.
For a gluten-free version, use gluten-free flour or oat flour.
Serve them in salads, wraps or as an appetizer/snack with hummus of other dips of choice.
You can freeze them once cooked and cooled. You can then bake them until warm.