Description

This traditional falafel recipe offers a healthy and delicious alternative to the deep-fried classic. Made from soaked chickpeas blended with fresh herbs and spices, these vegan falafel balls are crispy on the outside and tender inside. They can be prepared using an air fryer, oven-baked, or pan-fried, making them versatile for any kitchen. Naturally gluten-free and high in protein, these falafel are perfect for meal prep or a satisfying snack.

Ingredients

Main Ingredients

400 g dried chickpeas, uncooked (or canned chickpeas)
5 garlic cloves, sliced
1 small onion, sliced
1 large handful fresh parsley, finely chopped
1 small handful fresh coriander, finely chopped
2 tsp ground coriander
2 tsp ground cumin
1 1/2 tsp sea salt
1 tsp ground black pepper
Chili flakes or chili powder to taste
1 tsp baking powder (optional)
Oil spray for cooking

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Instructions

Soak the Chickpeas: Place dried chickpeas in a large bowl and cover with plenty of water, ensuring they are submerged by at least 7 cm. Soak for 18-24 hours. Drain and pat dry before use.
Blend the Mixture: Add the chickpeas, garlic, onion, parsley, coriander, ground coriander, cumin, salt, pepper, chili flakes, and baking powder into a food processor. Pulse in intervals, scraping down the sides until the mixture is well blended but not mushy.
Chill the Mixture: Transfer the blended mixture to the refrigerator for 45-60 minutes to firm up, which helps in shaping the falafel balls or patties.
Shape the Falafel: Using an ice cream scoop or your hands, form the mixture into balls or patties according to your cooking method preference.
Air Fry (Preferred Method): Lightly spray the falafel and air fryer basket with oil. Preheat the air fryer to 190 °C (375°F). Cook the falafel for 15 minutes, turning after 10 minutes, until crispy and golden. Cook in batches if necessary.
Oven Bake: Preheat the oven to 190 °C (375°F). Place the falafel patties on a greased or parchment-lined baking sheet. Spray with oil before baking and halfway through the 25-30 minutes of baking, flipping to ensure crispiness.
Pan Fry: Heat a few tablespoons of oil in a large frying pan. Fry small falafel patties on medium heat, turning carefully until both sides are golden brown. Drain on paper towels to remove excess oil. Use extra flour in the mixture or coat patties with flour if they seem too moist.
Serve: Enjoy the falafel hot with pita bread, tahini sauce, salad, fresh tomatoes, and cucumbers for a traditional experience.

Notes

Soaking chickpeas overnight is essential for the right texture; canned chickpeas can be used but soaking yields better results.
Adding 2 tablespoons of chickpea or regular flour is recommended if frying to help the mixture bind better.
Baking or air frying are healthier alternatives to deep frying and still produce crispy falafel.
The mixture must rest in the refrigerator to firm up, which helps prevent crumbling during cooking.
Adjust chili flakes or powder to your preferred spice level.
Falafel is naturally gluten-free if gluten-free flour is used when needed for binding.