Homemade falafel is a crispy, savory treat that’s both healthy and easy to make. This family-friendly recipe is perfect for meal prep and is packed with flavor, making it a delightful addition to any table. You’ll love how simple it is to create these delicious bites at home!
Table of Contents
Why Dried Chickpeas Are Key for Authentic Falafel
If you want to achieve the best texture and flavor in your falafel, using dried chickpeas is essential. They provide a light, fluffy interior with a delightful bite.
The Texture Difference: Dried vs. Canned
Dried chickpeas, when soaked and prepared properly, yield a crispy exterior and a tender, flavorful inside. In contrast, canned chickpeas often produce a mushy consistency, which can ruin the perfect falafel experience. So, trust me, go for dried chickpeas for that authentic taste!
Crafting Your Perfect Falafel Dough
Now that we understand the importance of dried chickpeas, let’s dive into making the falafel dough that everyone will rave about.
Essential Ingredients for Flavorful Falafel
To create mouthwatering falafel, you’ll need:
- 1 cup dried chickpeas
- 1/2 large onion, roughly chopped
- 1/2 cup finely chopped fresh parsley
- 1/4 cup finely chopped cilantro
- 1 teaspoon salt
- 4 cloves garlic
- 2 teaspoons cumin
- 1 teaspoon ground coriander
- 1 teaspoon baking powder
- 4 tablespoons chickpea flour (or all-purpose flour)
These ingredients combine to bring out a rich, herbal flavor that’s simply irresistible.
Step-by-Step Dough Preparation
Start by soaking your dried chickpeas in a bowl covered with at least 2 inches of water for 24 hours. After draining, blend the soaked chickpeas with onion, parsley, cilantro, salt, garlic, cumin, and coriander in a food processor for 3-4 minutes. The mixture should be grainy and well-chopped, not a puree.
Next, transfer this mixture to a bowl and sprinkle in the chickpea flour and baking powder. Mix well with a spatula until everything is combined beautifully.
Forming and Chilling Falafel Balls
Once your dough is perfectly mixed, it’s time to shape those delightful falafel balls!
Shaping for Frying Success
Use a heaping tablespoon of dough, roll it into a ball, and flatten it slightly. Place each ball onto a parchment-lined tray until all the dough is shaped. You should end up with about 24 falafel balls, ready for frying!
The Importance of Chilling
Refrigerate the formed balls for 1-2 hours. This chilling step helps them firm up, ensuring they hold their shape during frying.
Frying Your Homemade Falafel to Golden Perfection
Now comes the delicious part! Frying your falafel to golden perfection will fill your kitchen with an irresistible aroma.
Preparing the Oil for Frying
Heat vegetable oil in a deep skillet over medium heat for about 10 minutes. It’s ready when a tiny drop of water sizzles when flicked in. Remember, the temperature is key for that crispy outer layer!
The Frying Process: Tips for Crispy Falafel
Gently lower your falafel balls into the hot oil without overcrowding. Fry them for 30-60 seconds on one side until golden, then flip and cook for another 30 seconds. Once done, remove them to a paper towel-lined tray to drain excess oil. You’ll love the crispy exterior and fluffy interior!
Serving Suggestions for Your Delicious Falafel
Serving your falafel can be just as fun as making them!
Classic Pita Wraps and Bowls
Try stuffing falafel into warm pita wraps with crisp lettuce, juicy tomatoes, and tangy onions. It’s a delightful meal that everyone will enjoy!
Falafel as Part of a Meze Platter
Alternatively, serve them as part of a meze platter alongside hummus, tabbouleh, and olives for a fabulous sharing experience with friends.
Tips for Falafel Success and Storage
Here are some handy tips to ensure your falafel turns out perfectly every time!
Spice it Up: Adding Heat to Your Falafel
If you love a kick, consider adding cayenne or red pepper flakes to the dough for an extra layer of flavor.
Storing and Reheating Cooked Falafel
Cooked falafel can last up to 5 days in an airtight container in the fridge. To reheat, thaw if frozen, and warm in a 350°F oven for 15-20 minutes for that crispy texture.
Freezing Falafel for Later Enjoyment
If you want to make a big batch, lay the falafel flat on a tray and flash freeze for 30 minutes before transferring to a storage container. It’s perfect for quick meals later on!
Dietary Suitability: Vegan, Gluten-Free, and More
This falafel recipe is not only delicious but also vegan, gluten-free, and allergy-friendly. It caters to various dietary needs, making it an excellent choice for gatherings.
Related Recipes to try
- Ground Turkey Meal Prep
- Ground Turkey Tacos
- Ground Turkey Meatballs
- Ground Turkey Casserole
- Ground Turkey Skillet
- Ground Turkey Bake
FAQs
What ingredients do I need for falafel?
To make falafel, you need dried chickpeas, onion, parsley, cilantro, salt, garlic, cumin, coriander, baking powder, and chickpea flour.
How do I make falafel step by step?
Soak dried chickpeas, blend with other ingredients, form balls, chill, then fry until golden brown.
Can I make falafel ahead of time?
Yes, you can prepare the falafel balls in advance and refrigerate them until ready to fry.
How should I store leftover falafel?
Store cooked falafel in an airtight container in the fridge for up to 5 days or freeze for longer storage.
Conclusion
Now that you’ve mastered homemade falafel, it’s time to enjoy this crispy delight with your favorite sides. Don’t forget to check out more delicious recipes on Pinterest to inspire your future meals. Happy cooking!
Delicious Homemade Falafel: A Quick and Easy Recipe
Equipment
- food processor
- bowl
- Spatula
- Parchment paper
- tray
- Deep skillet
- paper towels
Ingredients
- 1 cup dried chickpeas
- ½ large onion roughly chopped, approx. 1 cup
- ½ cup fresh parsley finely chopped
- ¼ cup cilantro finely chopped
- 1 teaspoon salt
- 4 cloves garlic
- 2 teaspoons cumin
- 1 teaspoon ground coriander
- 1 teaspoon baking powder
- 4 Tablespoons chickpea flour or all-purpose flour
Instructions
- Soak dried chickpeas in water for 24 hours, ensuring they are covered by at least 2 inches of water.
- Drain the soaked chickpeas and combine them in a food processor with chopped onion, parsley, cilantro, salt, garlic, cumin, and coriander.
- Process the mixture until it has a grainy texture, but avoid pureeing it; this should take about 3-4 minutes.
- Transfer the processed mixture to a bowl, add chickpea flour and baking powder, and mix thoroughly with a spatula.
- Form the dough into approximately 24 balls, about 1 heaping tablespoon each, and flatten them slightly. Place them on a parchment-lined tray.
- Refrigerate the formed falafel balls for 1-2 hours to allow them to firm up.
- Heat vegetable oil in a deep skillet over medium heat until hot, approximately 10 minutes. Test the oil temperature by flicking a drop of water into it; it should sizzle immediately.
- Carefully add the falafel balls to the hot oil, ensuring not to overcrowd the skillet. Fry for 30-60 seconds on the first side until golden brown.
- Flip the falafel and cook for an additional 30 seconds on the other side.
- Remove the cooked falafel from the oil and place them on a paper towel-lined tray to drain excess oil.
Notes
- For best results, use dried chickpeas; canned chickpeas can lead to a mushy texture. Add cayenne or red pepper flakes for a spicy kick. Soaked chickpeas can be stored in the refrigerator for up to 2 days. Cooked falafel can be stored in an airtight container for up to 5 days. To freeze, flash freeze them on a tray before transferring to a container. Reheat thawed falafel in a 350°F oven for 15-20