Description
Delicious and crispy homemade falafel made with chickpeas, fresh herbs, and warm spices. Perfect for pita sandwiches, salads, or dipping in tahini sauce. This easy falafel recipe is naturally vegan, gluten-free, and can be fried, baked, or air-fried for a healthier twist.
Ingredients
Scale
- 1 1/2 cups dried chickpeas (soaked overnight)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- 2 tablespoons flour (or chickpea flour for gluten-free)
- 1 tablespoon lemon juice
- Oil for frying (vegetable, sunflower, or avocado oil)
Instructions
- Soak the Chickpeas: Rinse dried chickpeas and soak them in water overnight. Drain and rinse before using.
- Blend the Ingredients: In a food processor, pulse the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper until a grainy mixture forms.
- Add Binders: Transfer to a bowl, mix in baking powder and flour, and let rest in the fridge for 30 minutes.
- Shape the Falafel: Form small balls or patties with your hands or a cookie scoop.
- Fry the Falafel: Heat oil to 350-375°F (175-190°C) and fry falafel in batches for 3-4 minutes per side until golden brown. Drain on a paper towel.
- Alternative Cooking Methods: Bake at 375°F (190°C) for 25-30 minutes, flipping halfway, or air-fry at 375°F for 12-15 minutes.
- Serve and Enjoy: Serve with pita, hummus, tzatziki, or a fresh salad.
- Prep Time: 15 minutes (plus soaking time)
- Cook Time: 15 minutes