This Falafel Recipe comes together in about 30 minutes and is done all in one pot, perfect for a quick and easy weeknight dinner that your family will love!
Ingredients Breakdown
You can whip up these falafels without a lot of fuss! Here’s what you’ll need:
- 225 g / 8 oz dried chickpeas: Make sure to soak these guys ahead of time; they’re the star of the show!
- 1 cup parsley leaves, roughly chopped: Fresh parsley gives the falafel a vibrant flavor.
- 1 cup coriander or cilantro leaves, roughly chopped: This adds an amazing aroma; if you’re not a fan, feel free to substitute with more parsley.
- 6 scallions or shallots, finely chopped: They add a nice sweetness!
- 2 cloves of garlic, minced: I always throw in an extra clove because I love that garlicky punch.
- 1 tsp ground cumin: Just a couple pinches of these warm spices will take your falafel to the next level.
- 1/2 tsp ground coriander: For that extra layer of flavor.
- 1 1/2 tsp salt: You can adjust this according to your taste.
- 1/2 tsp baking powder: This is the key to getting those falafel nice and fluffy.
- 4 tsp flour (plain or chickpea flour): This helps bind everything together.
- 5 tbsp water: To get the right consistency.
- 500 ml / about 2 cups vegetable oil for frying: This is how we get that perfect crispy exterior.
- 4 tbsp tahini: This adds a creamy richness you’ll love.
- 2 tbsp lemon juice: For a zesty brightness!
- 4 tbsp water (for tahini sauce): Adjust to get that perfect drizzling consistency.
- 1/4 tsp salt (for tahini sauce): To jazz up the flavor.
- Pita bread or other flatbreads: Essential for serving!
- Tabbouleh, hummus (optional): These make great toppings or sides.
- Shredded lettuce, tomato slices, sliced red or white onion: Fresh toppings that your family will appreciate.
Flavor Tips
Feel free to mix and match or throw in whatever herbs or spices you have on hand. Maybe some warm paprika for a smoky kick? Or throw in some chopped spinach for an extra veggie boost!
How to Make Falafel
Now, let’s dive right into the cooking process:
Soak the Chickpeas: Start the night before by soaking the chickpeas in cold water for at least 12 hours. This step is crucial! If you skip it, your falafel won’t have the right texture.
Blend It Up: Drain the chickpeas and place them in a food processor along with the parsley, coriander, scallions, garlic, cumin, coriander, salt, baking powder, flour, and 5 tbsp water. Blitz everything until smooth. You want a nice, thick consistency, almost like a dough that can hold its shape.
Chill Out: Shape the mixture into balls, about the size of a golf ball, and place them on a baking sheet. Pop them in the fridge for 30 minutes. This is key for helping them hold together when frying!
Heat the Oil: In a skillet, heat the vegetable oil to between 180-190°C (355°F). A good rule of thumb? It should sizzle when you drop in a bit of batter.
Fry ‘Em Up: Fry the falafel in batches for about 4 minutes, or until they turn a gorgeous, golden brown. Make sure to flip them halfway through, keeping an eye on them. You want them crispy on the outside, warm and fluffy on the inside. Oh, and don’t forget to drain them on paper towels afterward!
Tahini Sauce: For the tahini sauce, mix together 4 tbsp tahini and 2 tbsp lemon juice. Slowly add 4 tbsp water to get that perfect drizzle, monthly adjustments may be necessary to get the right consistency. Add salt to taste, and there you have it!
Serve It Up: To assemble, serve the falafels in pita bread or on a plate, topped with tabbouleh, hummus, shredded lettuce, tomato slices, and onions. Your family will definitely appreciate the color and flavor!
If you loved this falafel recipe, be sure to check out my Lebanese Meat Pies (Sfeehas) or my Cheese Pastries!
Why This Falafel Recipe Works
Quick & Easy
Comes together in under 30 minutes, for those crazy weeknights when you need to get dinner on the table stat!
One-Pot Wonder
All in one pot means minimal cleanup. Who doesn’t love that? Just make sure to grab a plate for serving!
Budget-Friendly
Uses affordable, everyday ingredients that can usually be found in your pantry. Perfect for those times when you’re watching your budget!
Make-Ahead Friendly
You can make the mixture ahead of time and keep it in the fridge for up to 3 days. Just shape and fry when you’re ready!
Crowd-Pleaser
Sure to satisfy your whole family! They’ll be asking for falafel night every week. Seriously.
Serving & Storage Tips
What to Serve With This
Pair your falafel with warm pita bread, tabbouleh, and a generous drizzle of tahini sauce. You could even jazz it up with some roasted veggies or a fresh salad. It all works.
Storage
Leftover falafel can be stored in an airtight container in the refrigerator for up to 4 days. Just make sure they cool completely before sealing them up.
Reheating Instructions
To reheat, pop them back into a preheated oven (around 350°F) for a few minutes to crisp back up. You could also throw them in a skillet with a tad bit of oil to bring back that crunch.
Freezer Friendly?
Yes! You can freeze uncooked falafel balls. Just freeze them on a baking sheet first, then transfer them to a resealable bag. When you’re ready to enjoy, fry them straight from the freezer, just add an extra minute or two to the cooking time.
Final Tips
- Customize: Want to spice things up? Imagine some smoked paprika or fresh dill in there. It’s all about making it yours!
- Texture Test: Perfectly formed falafel should hold its shape but still be a bit moist inside.
- Never Skip the Soaking: Seriously, don’t do it. The soaking process is vital for a perfect texture.
Ah, I just love falafels. Trust me, once you start making these tasty little bites, they’ll become a regular on your family dinner rotation. I can’t wait to hear how they turn out for you.
Happy cooking! And for more recipes, follow us on Pinterest.
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Easy Falafel Recipe
- Total Time: 12 hours 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A delicious and easy falafel recipe that comes together in about 30 minutes, perfect for a weeknight dinner.
Ingredients
- 225 g / 8 oz dried chickpeas, soaked
- 1 cup parsley leaves, roughly chopped
- 1 cup coriander or cilantro leaves, roughly chopped
- 6 scallions or shallots, finely chopped
- 2 cloves of garlic, minced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 1/2 tsp salt
- 1/2 tsp baking powder
- 4 tsp flour (plain or chickpea flour)
- 5 tbsp water
- 500 ml / about 2 cups vegetable oil for frying
- 4 tbsp tahini
- 2 tbsp lemon juice
- 4 tbsp water (for tahini sauce)
- 1/4 tsp salt (for tahini sauce)
- Pita bread or other flatbreads for serving
- Tabbouleh, hummus, optional
- Shredded lettuce, tomato slices, sliced red or white onion for topping
Instructions
- Soak the chickpeas in cold water for at least 12 hours.
- Blend the drained chickpeas with parsley, coriander, scallions, garlic, cumin, coriander, salt, baking powder, flour, and 5 tbsp water until smooth.
- Chill the mixture by shaping it into balls and refrigerating for 30 minutes.
- Heat the vegetable oil in a skillet to around 180-190°C (355°F).
- Fry the falafel in batches for about 4 minutes, flipping halfway until golden brown.
- Mix the tahini sauce by combining 4 tbsp tahini, 2 tbsp lemon juice, 4 tbsp water, and salt to taste.
- Serve the falafels in pita bread with toppings like tabbouleh, hummus, lettuce, tomato, and onion.
Notes
Feel free to customize with additional spices or herbs based on your preference.
- Prep Time: 12 hours
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2-3 falafel balls
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg