These crispy balls of falafel have to be one of my favorite dinners. They have an amazing fresh and herby flavor, and the crunch on the outside is to die for. For the filling, I used a variety of herbs like cilantro, parsley, and dill. You can use that or choose your own favorite herbs- mint tastes really great in this!
About This Recipe
Falafels are basically deep-fried chickpea balls. Chickpeas are soaked, then blended with aromatics, spices, and herbs, and then shaped into balls and deep-fried. The inside has a crumbly texture, and a savory, herby, and nutty flavor. I love serving them with tzatziki sauce, cabbage salad, and warm pitas.
For the best texture, it's crucial to use a food processor or immersion blender. These will allow you to blend the mixture thoroughly and get the chickpeas into tiny crumbs. A regular blender is not ideal because it's not designed to blend dry mixtures- I have tried it before and it did not work out well.
These falafel balls can be eaten solo or used in a pita wrap. Make sure you make some tzatziki sauce to go with them! They're also great for meal prepping and reheating. I use my air fryer and pop them in for 5 minutes at 350°F and they crisp right back up.
Key Ingredients
Chickpeas: For homemade falafel, I love to use dried chickpeas which I soak for about 8 hours. You can use canned as well, but the texture is a lot more mushy. One of my favorite features of falafel is that crumbly texture, which you can only really achieve using dried chickpeas.
Fresh herbs: Any combination of parsley, cilantro, dill, or mint will work well. I was initially skeptical about mint, but after trying it, I realized it tasted really good. The mint flavor is much less pronounced after the falafel is deep-fried.
Aromatics: Onions and garlic. No need to chop these by hand because we'll puree them in the food processor.
Seasonings: You'll need ground cumin, ground coriander, and salt.
Instructions
STEP 1: Blend the chickpeas in a food processor until fine and crumbly. Transfer to a bowl.
STEP 2: Now, blend the herbs and aromatics in the food processor until a fine puree is formed. Add to the bowl of chickpeas along with the spices. Mix well.
STEP 3: Roll the chickpea mixture into 1-2 inch balls using your hands.
STEP 4: Deep-fry the falafel balls in 350°F oil for 3-5 minutes until lightly browned and crispy.
STEP 5: Transfer the falafel to a wire rack while you fry the rest. They will stay nice and crispy this way.
Best Falafel Recipe
Ingredients
- 2 cups dried chickpeas
- 2 cups fresh parsley, cilantro, dill, or mint leaves (or any combination of them)
- 1 small onion
- 5-6 cloves garlic
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 ½ teaspoons salt
Instructions
- Add the chickpeas to a bowl and cover them with 2 inches of water. Let them soak overnight or for at least 8 hours.
- Add the chickpeas to a food processor and blend until fine and crumbly. Transfer to a large bowl.
- Now, add the fresh herbs, onions, and garlic to the food processor. Blend until they turn into a puree. Transfer to the bowl of chickpeas.
- Add the cumin, coriander, and salt, and mix thoroughly.
- Shape the falafel into 1-2 inch balls and transfer to a baking sheet.
- Heat about 2 inches of oil to 350°F in a large pot. Deep-fry the falafel balls in batches for 3-5 minutes each until lightly browned and crispy. Transfer to a wire rack to drain excess oil. Enjoy!
Leave a Reply