This falafel recipe is crunchy on the outside, soft on the inside and packed full of flavor! These golden disks are your new best friend come lunch time. Coming together in only thirty minutes, they are the perfect quick bite to eat. I love to make sandwiches out of them, but they are also great broken into chunks and tossed on a salad!
Falafel are middle-eastern fried balls of chickpeas and spices. This recipe includes parsley, onion, cumin, paprika, lemon, garlic, and chili powder. The garlic and lemon are bright and bold; and the other spices round out the flavors nicely. I cannot wait for you to try them and see how delicious they are!
Falafel is easily one of my favorite meals. I typically eat them hot right out of the pan in a pita pocket with lots of tomatoes and some hummus. Although, tzatziki sauce, lemon juice, pickles, onions, roasted eggplant, or pickled vegetables are all great add-ins as well!
- If the falafel mixture breaks apart in the pan, even after the oil is hot, you can try refrigerating it for 2 hours and then try frying them again.
- Cilantro is a fantastic substitute for parsley in a pinch!
- If you prefer baked falafel, place the formed falafel balls on a parchment paper-lined baking sheet and bake at 425 degrees for 15 minutes, flipping once halfway through.
- 3 15oz cans chickpeas
- ½ white onion, chopped
- ⅓ cup fresh parsley, chopped
- 6 cloves of garlic
- 1½ teaspoon sea salt
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ¼ teaspoon black pepper
- 2 tablespoons lemon juice
- ⅓ cup oat flour (or flour of choice)
- 1 teaspoon baking powder
- ¼ - ½ cup oil for frying
- In the bowl of a food processor, add the onion, parsley, and all of the seasonings. Pulse until a coarse mixture forms, but do not blend so much that it turns to a puree. Place the mixture in a large mixing bowl and set aside.
- Next, drain the chickpeas and rinse them until all of the bubbles have been washed off of them. The bubbles are just the sodium being washed off of them. Transfer the chickpeas to the food processor and coarsely process, scraping grown the sides as needed. Make sure that it blends evenly or you may end up with large chunks on top and a puree on the bottom.
- Add the processed chickpeas to the onion and seasoning mixture and stir to combine. Add in the oat flour and baking powder and gently mix in. Take a couple spoonfuls of the mixture and form falafel balls with your hands until all of the mixture is used up. If it is too sticky or wet, add in another tablespoon or two of oat flour. You should end up with about 18 falafel.
- Heat the oil in a large non-stick frying pan over medium high heat. Add enough so that there is about ¼ inch of oil in the pan. Wait a couple minutes for the oil to get truly hot, if you try to fry the falafel in oil that hasn't sufficiently heated up, they will break apart in the skillet. Gently place as many falafel in the frying pan as will fit and cook for about 3 minutes per side. Be gentle when flipping the falafel because they can be very delicate. Take the falafel out when both sides have turned a golden brown.
- Let cool for a few minutes before serving. If not serving immediately, let cool completely and store in an airtight container in the fridge for up to one week. enjoy!