Falafel is a dish from Middle Eastern cuisine. They can be called crispy Arabic fritters. These are available in mostly two variations. First one is made with chickpeas, parsley, dried spices. second variation is made with mashed fava beans. These are healthy, vegan and gluten-free and are the perfect on the go meal.
Falafel is famous Arabic street food. It is readily available at various upscale places , as well as on the streets of Dubai on various occasions. We can make pretty decent homemade falafel too.
These make perfectly healthy, gluten free meal when you do not fry them these are perfectly healthy. You can make baked falafel which taste pretty good too. When served with hummus or pita, it becomes a perfect meal for vegetarians and vegans.
Deep fried fritters always taste good. Baked falafel are good and crispy outside, but the texture sometimes become dry from inside. It is easy recipe to make. All you require to do is get few Falafel ingredients which are generally available in the pantry.
For making baked version, coarsely grind chickpeas with coriander, parsley, jalapeno or green chilli and spices. Shape the mixture in the form of patties. For baking patty shape works better than balls as more of the surface area is exposed to hot air in oven which helps to make them crispier. After that spray some oil on a baking sheet and place patties on it. Bake them for 10-12 minutes in 375F. Pre-heat them if you want to. Flip from both sides until they are golden brown. It is one of the healthy convenience meals ever.
Stuff falafel and hummus in pita bread to make a deliciously easy sandwich. Just toss them with greens and favorite veggies and drizzle with tahini the falafel salad is another delicious recipe to make. Fold falafels in a tortilla, add fresh tomatoes, cucumber and grated cheese on top to make amazing wrap. This way you can eat it like a roll or a wrap.
Falafel is easy to make. The only thing to keep in mind is to soak the chickpeas overnight and then grind them coarsely. When they are grind very fine then they become unmanageable to be shaped into patties. While shaping them into patties or balls, always apply few drops of oil in palms. Prepare the mixture ahead and keep it in fridge inside an air tight container. Falafel taste best when fried fresh. Therefore, store the batter/dough first and only deep fry when you are ready to eat. In case you have leftovers, you can pop them in microwave for a minute. For the best result pop them in regular oven and warm them for 5-6 minutes. That’s the easiest way and the best method of reheating falafels. Hot oven re-crisp the outer surface and inside it is still moist.
Falafel is versatile. You can make a simple salad with veggies like tomatoes, cucumbers and falafel. As a part of middle eastern Mezze platter or serve them as classic falafel and hummus combination. You can sure freeze them by making a double batch and freeze half of it uncooked. Because falafel is one food that tastes amazing when it comes fresh out of fryer. The best ones are crispy outside and moist and soft inside.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
- Yield4 Plates
- Serving Size100 g
- Energy160 cal
- 1 cup Chickpeas dried
- 1 cup parsley chopped
- 1 jalapeno chopped
- 1/2 cup coriander leaves cilantro
- Salt to taste
- 1 tsp Coriander powder
- 1 tsp Paprika
- 1 tsp Cumin
- 2 tbsp Chickpeas flour/besan
- 1/2 tsp red chilli
- 1/4 cup Onion chopped optional
- Oil for deep frying
- 2 Garlic pods
- Soak dried Chickpeas for 4-5 hrs minimum.
- Overnight soaking is best.
- Drain out the water.
- In a food processor blend chickpeas.
- Add chopped parsley, coriander leaves, salt, cumin, coriander powder, chickpeas flour, paprika, red chilli.
- Make thick coarse paste.
- Add 1 or 2 tbsp of water as extra liquid only when you really need.
- You can make mixture in advance and refrigerate till you fry.
- Heat oil in deep pan till it reaches to smoke point or if you are using deep fryer let it reach 350°F.
- With the help of two spoons shape falafels or make small balls and drop these balls slowly in hot oil.
- Cook for 3-4 minutes and with slotted spoon.
- Remove from oil on kitchen napkin to remove excess oil.
- Serve with Hummus or Tahini Sauce.
Notes & Tips
- Always soak the chickpeas fully for at least 4-5 hours or overnight before grinding them in a mixer.
- Use dried and soaked chickpeas
- Never use canned chickpeas.
- Best Method is to deep fry the falafels immediately after making the balls.
- You can make them ahead and freeze them uncooked.
- You can store cooked falafels in fridge for 5-6 days.
- To reheat falafel, best method is combination heating.
- First pop them in microwave for a minute and then pop them in regular oven for 4-5 minutes to re-crisp the surface.
- If mixture is too water, you may add chickpeas flour
- Never add regular white flour to the mix.
- Baking soda helps them to soften from inside but leads to absorb more oil.
- 4 servings per container
- Serving Size100 g
- Amount per serving
- % Daily Value*
- Total Fat9 g11.54%
- Saturated Fat1 g5%
- Trans Fat0 g
- Polyunsaturated Fat0 g
- Monounsaturated Fat0 g
- Cholesterol0 mg0%
- Sodium17 mg0.74%
- Total Carbohydrate16 g5.82%
- Dietary Fiber5 g17.86%
- Total Sugars3 g
- Protein5 g10%
- Calcium49 mg3.77%
- Iron3 mg16.67%
- Potassium279 mg5.94%
- Vitamin A1683 mcg187%
- Vitamin C (Ascorbic Acid)27 mg30%