Deliciously Crispy & Herby…
Falafel is just one of those things that once you know how easy it is to make yourself, you’ll have a hard time buying it elsewhere. It really only requires a handful of ingredients, and you can even be creative and customize the seasonings or spices that go into them. And the best part about making it yourself? You can eat as many as you want…because most times, I DEFINITELY want more than four.
So What is Falafel?
If you’ve never had falafel, you’re in for a treat. Falafel are fried balls of chickpeas and fresh herbs. The chickpeas are pulsed, then pulsed again with the remaining herbs and spices. Because the chickpeas are uncooked, they bind together and can be shaped into little plant-based meatballs. Once fried, they form a nice crispy outer layer and a soft fluffy interior. They’re usually eaten alongside pita bread or rice, and hummus. They’re a great (and delicious!) way to get some plant-based protein in! So let’s go over everything that goes into them:
Ingredients
Chickpeas – Dried chickpeas that have been soaked overnight or for around 12 hours. Canned chickpeas WILL NOT WORK! The chickpeas must be uncooked so they are able to bind together and form our shape.
Spices – You can get creative with your seasonings and spices, but the standard ones I use are cumin, coriander, paprika, salt, and MSG (optional). Occasionally I like1 to add chipotle powder for a smoky kick.
Fresh Herbs – Parsley and Cilantro are my go-to’s but you can include dill or even mint. I sometimes eat my falafel with tzatziki which already have dill and mint in them, so I just skip them in my falafel. The simpler the better!
Onion – I typically use white onion, but will use any if it’s what I have on hand. Shallots also work!
Baking Soda – We’ll add this to our falafel mixture RIGHT BEFORE frying them. It’ll help give our falafels their fluffiness.
Oil – For frying
Directions
Before Anything Else: Soak 2 cups of dried chickpeas in room temperature water for at least 12 hours or overnight.
1. Add the soaked and uncooked chickpeas to a food processor.
2. Pulse the chickpeas until you get a crumbly texture.
3. Add the onion, garlic, cilantro, parsley, cumin, coriander, paprika, salt, and MSG if including.
4. Pulse until all of the ingredients are thoroughly incorporated. You may have to use a rubber spatula to scrape down the mixture a few times.
Note: Once the falafel mixture is thoroughly combined, take the mixture and press it in between two fingers. It should slightly stick together. If it’s too dry to stick in between your two fingers, pulse again while adding a tablespoon of water at a time until it does. If it’s too wet, try sprinkling in some flour of your choice until it’s sticky enough.
Once the falafel mixture is done, cover and refrigerate for at least 30 minutes, but ideally around 2 hours. You can even refrigerate the mixture overnight.
5. Once you’re ready to fry the falafel, remove the mixture from the fridge and mix in the baking soda.
6. Shape your falafels.
7. Fry the falafels 5 or 6 at a time until golden brown.
8. Transfer fried falafels to a colander lined with paper towels to absorb excess oil.
Last step: Enjoy!
Crispy Falafel Recipe
Hot, herby, CRISPY falafel are easier to make than you think! With 5 wholesome ingredients and a handful of spices, these falafel will be a crowd favorite.
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Ingredients
- Falafel Mixture
2 Cups Chickpeas, dried
1.5 Cups Onion, roughly chopped 200g
1 Cup Cilantro, loosely packed 25g
1 Cup Parsley, loosely packed 25g
7 Cloves Garlic 30g
1 Tablespoon Cumin 15ml
1 Tablespoon Coriander 15ml
1 Tablespoon Paprika 15ml
1 Teaspoon Salt 5ml
1 Teaspoon MSG, optional 5ml
1/2 Teaspoon Baking Soda 2.5ml
- For Frying
Oil
Directions
- Soak the dried chickpeas for 12 hours or overnight.
- Add the soaked chickpeas to a food processor and pulse until grainy.
- Add the onion, garlic, cilantro, parsley, cumin, coriander, paprika, salt, and MSG if including.
- Pulse until all of the ingredients are thoroughly incorporated and until the mixture sticks between two fingers. You may have to use a rubber spatula to scrape down the mixture a few times.
- Transfer to a bowl, cover, and refrigerate for at least 30 minutes but preferably for 1-2 hours.
- Once you’re ready to fry the falafel, remove the mixture from the fridge and mix in the baking soda.
- Shape the falafels.
- On medium heat, add enough oil to a large pot or wok for frying.
- Once the oil is hot enough, drop in the falafel balls and fry until golden brown.
- Transfer to a colander lined with paper towels to remove excess oil.
Notes
- Unfortunately, canned chickpeas WILL NOT work. The Chickpeas must be uncooked so they bind together.
- The falafel mixture can sit in the fridge for up to a few days before being shaped and fried.
- To check if the oil is hot enough, use a toothpick or skewer. Simply place in the oil and if it bubbles, it’s hot enough!
- If your falafel mixture doesn’t want to bind together because it’s too dry, pulse again while adding a tablespoon of water at a time until it can stick together between two of your fingers. If it’s too wet, sprinkle in flour of your choice until it can bind together.
- Depending on the size of your food processor, you may have to do this in batches.
- This recipe makes around 36 falafel balls, but can be easily cut in half!
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