How To Make PERFECT Falafel That Won't Fall Apart

flour

🥗Healthier: chickpea flour

💰Cheaper: oats

Chickpea flour adds protein and fiber, while oats are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil has a higher smoke point, and sunflower oil is more budget-friendly.

Soak 3/4 cup dry chickpeas in cold water for 18 to 24 hours, adding 1/2 teaspoon baking soda to the soaking water.

Drain the soaking water and rinse the soaked chickpeas with fresh water, patting them dry if necessary.

Add 1 1/2 cups soaked chickpeas to a food processor along with 1/2 medium white onion, 2-3 cloves of garlic, 1 cup packed parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 teaspoons ground cumin, 2 teaspoons ground coriander, and 1/4 teaspoon smoked paprika.

Pulse the mixture until it reaches a fine crumbly texture, similar to couscous, without turning it into a paste.

Chill the falafel mixture in the fridge for 1 hour to help the flavors strengthen and make it easier to form.

After chilling, stir in 3/4 teaspoon baking powder and 1 1/2 tablespoons toasted sesame seeds into the mixture.

Form the mixture into individual falafel balls or patties using a small cookie scoop and your hands.

To bake, preheat the oven to 350 degrees Fahrenheit and bake the falafel for 15 to 20 minutes, turning them halfway through until lightly browned and crispy.

To fry, heat 2-3 inches of frying oil over medium heat, testing the oil's readiness with the back of a wooden spoon.

Carefully drop a few falafel into the hot oil and fry for about 2 minutes on each side until dark brown and crispy, then remove and place on a paper towel-lined plate.

Cooking Techniques

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