Falafels are a delicious Middle-Eastern dish that acts as both appetizers and mains. Whether you make a classic fried falafel or a lighter baked falafel, believe me, they’re going to turn out wonderful! You can check out the original recipe here.
I pan-fried these falafels and they came out really well too. You can pair these falafels with some tzatziki and pickled onions. Make pita sandwiches for a filling dinner.
Very Important Tips
This is an easy recipe – simply throw all the ingredients in the processor. Now for those who do NOT have a food processor, you can use a blender while making sure of a few things:
- BLEND THE INGREDIENTS IN BATCHES
This makes the process less strenuous for your blender.
Give it a break.
- PAUSE OCCASIONALLY AND MIX UP THE CONTENTS AS NEEDED
Again, this makes it easier for your blender to process the contents since we’re adding whole ingredients and not chopping them up.
- DON’T ADD A TON OF WATER
You might feel the need to add water to your mixture once it’s all processed; resist the urge. If it is necessary, add a little amount of water. Adding a lot of water (even a little more than needed) can later on be a hassle. Your falafels might fall apart while frying.
- FEEL FREE TO ADD INGREDIENTS THAT HELP IN BINDING
The thing with this recipe is that you can improvise. If you feel like the mixture isn’t coming together, or is too coarse, you can add ingredients that would help bind it all together. An egg, breadcrumbs, a dash of olive oil. You can even change the quantity of the spices if you feel like. Cut down on the coriander and cumin if needed, and go heavy on the salt. You can also add chillies like I did, which gives these falafels that extra kick of flavour.
For 16 falafels (approximately)
– 2 1/2 cups of dried chickpeas (500 g)
– 5 cups of water
– 1/2 bunch/cup of parsley
– 1/4 bunch/cup of cilantro
– 1/4 bunch/cup of mint
– 5 cloves of garlic, halved
– 1 onion, roughly chopped
– 3-4 green chillies (change to your level of spice tolerance!)
– 1 tsp of paprika
– 2 tsp of cumin
– 2 tsp of ground coriander (coriander powder)
– 1 tsp of baking soda
– salt, to taste
– pepper, to taste
– oil, for frying
- Soak the chickpeas in water overnight, ensuring that the chickpeas are fully emerged.
- Drain the chickpeas in a colander. Make sure to dry the chickpeas thoroughly (takes about 1-2 hours). This is a crucial step and should not be skipped. Drying the chickpeas helps in making the mixture bind together, making it easier to form the falafels.
- Add the dried chickpeas, parsley, cilantro, ground coriander, mint, garlic cloves, onion, paprika, cumin, baking soda, chillies, salt and pepper in a blender/processor. Blend until smooth (go to Very Important Tips to know more about how to blend).
- Make small balls (ping-pong ball sized) out of the mixture.
- Once done, refrigerate these falafels for preferably an hour or so (you can even refrigerate it till you actually need to fry them). Refrigerating the falafels before frying them hardens them, so that they don’t fall apart while frying.
- For deep frying:
• Heat oil (takes about 5-10 mins) in a large pot.
• Add the falafels in batches
• Fry until golden brown, about 2 mins.
• Preheat oven to 350°F (180°C).
• Place the falafel balls on a baking pan/sheet.
• Brush the falafel with oil.
• Bake for 25-30 minutes.
• Place the falafels on a shallow frying pan.
• Cook for about 2 mins and flip.
- Enjoy your falafels!
This falafel recipe is a sure-shot success! Make sure to follow the Very Important Tips and the results will be amazing! I hope you have a great time making these!
Cheers to the weekend!