It’s an ultimate indulgence if you’re searching for a spicy and crunchy snack to satiate your savory cravings.
Falafel primarily belongs to the Middle East cuisine and is a popular vegan dish devoured at breakfast, lunch, or dinner. To prepare this dish, chickpeas are soaked overnight to achieve the desired texture. These soaked chickpeas are blended with onions, green chilies, herbs, and spices, to form a coarse mixture. Serve these chickpea fritters with spicy dips or chutneys by the side, or stuff them into the pita bread pockets and top with greens, cucumbers, onions, herbs, and tzatziki sauce, and you’ve got yourself a heavenly feast! You can even pack these bite-sized marvels in your kids’ tiffins; I assure you, they will love to gobble them away.
Its crispiness and succulence, Naturally gluten-free and vegan, Hearty and wholesome, Packed with plant-based protein, Flavorful with a spicy punch, Kid-friendly and loved by all ages!
The best part, these falafels are a make-ahead snack recipe and can be prepared in advance. These can also be made in a big batch to cater to a larger crowd. This recipe is easy and makes a foolproof attempt for even the novice culinarian. Serve them as appetizers at your next potluck or home party, and observe them being wiped out within minutes.
Onions — Added for their sweet, intense flavor, without which the recipe will not get its deserved deliciousness. Green Chillies — They add flavor and a burst of hotness to our recipe. Cumin powder — The warm earthy flavor of cumin powder takes this recipe to another level. Paprika — Lends its spiciness and renders an authentic taste to falafels. Cilantro leaves/ Mint leaves — These are added to the falafel mixture for their unique fresh flavor. Baking Powder — Falafels are supposed to be fluffy and soft balls. Baking powder is added as it aerates the mixture and turns the falafels into soft and spongy balls. Breadcrumbs — Gluten-free breadcrumbs are added to the mixture to soak extra moisture. Any moisture in the mix will make it mushy and challenging to take shape or fry in oil. Sesame seeds — They are added to the falafels for their amusing nuttiness. Oil — For frying.
Blend in the food processor — Add the soaked dried chickpeas, fresh herbs, spices, and other ingredients to a food processor. Pulse the food processor a couple of times to blend the mixture. The pulsed mix should resemble a coarse meal and be grainy in texture.
Shape and cook — Once the mixture is chilled, scoop golf-sized balls out of the mix or form them into round patties – heat oil in a pan and deep fry the falafel balls until nicely golden and crisp. You can cook these falafels in the airfryer too. Follow the steps in the recipe card below for an airfryer Falafel Recipe.
Falafel Recipe from canned chickpeas — Abstain from using canned chickpeas as they are wet and contain more moisture. When blended, they make a mushy mixture that falls apart in the hot oil leading to a failed recipe. Fresh chickpeas for best texture — Fresh (dried) chickpeas are the best choice for the most delicious falafels, as they are intact with loads of flavor. They also render the best texture, which is crucial for a successful recipe. Plus, they take lesser time to soak than the old chickpeas.
Pre-grinding advice — Before adding the soaked chickpeas to a blender, pat them dry with a kitchen towel. This step ensures eliminating the unwanted moisture from chickpeas. Fresh herbs add magic — An excellent falafel recipe calls for a magical freshness that fresh herbs can only lend. So, do not skip adding them. Gluten-free breadcrumbs — The falafel mixture should be devoid of excess moisture, so add a little flour to it if you feel that it is soggy. I have used gluten-free breadcrumbs to let it bind better and make it free of moisture. Make-ahead recipe — Falafel mixture can be prepared and stored in the refrigerator a day in advance. But do not add salt as it releases moisture and spoils the mix. You can add salt just before frying them the next day. Add salt, mix well, shape the balls and drop them in the hot oil to fry to their golden charm! Baked Falafel — To bake this falafel recipe – preheat your oven to 400°F. Grease your baking sheet with oil. Arrange the uncooked falafel patties on the baking sheet in a single layer, brush the top side with oil, and bake for 20-25 minutes, turning them halfway during baking. After the baking time is done, they will turn out perfectly golden and crispy on the outside and soft and tender on the inside! If using an Airfryer — Ensure that the blended falafel mixture feels crumbly and wet. It should not be sticky and gooey like cookie dough.
Fry in batches — Consider frying your falafels in batches to prevent them from overcrowding and bumping into each other in the pan. Too many falafels dropped in the oil in one go will not allow ample space to fluff or cook. For evenly cooked falafels — Keep the falafels tossed around in the pan for evenly cooking. This will also let them brown evenly. Choosing a lighter shade or darker — I prefer my falafels to be a shade lighter than the authentic ones, so I fry for a shorter duration. To attain their original dark brown color, fry them slightly longer in the oil. Keep following the step-by-step falafel recipe instructions, and you will be digging into your scrumptious falafels in no time. So, shall we begin with our delicious preparation? Should you make this recipe, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
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