Crispy, Easy Chickpea Falafel | Better Than Takeout!

chickpeas

🥗Healthier: black beans

💰Cheaper: canned chickpeas

Canned chickpeas save time and effort.

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and still creamy.

flour

🥗Healthier: almond flour

💰Cheaper: cornstarch

Almond flour adds nutrition while cornstarch helps bind.

oil for frying

🥗Healthier: air fryer

💰Cheaper: baking

Air frying reduces oil use while still achieving crispiness.

Soak 2 cups of dried chickpeas in water for at least 4 hours, preferably overnight.

Rinse and change the water 2-3 times during soaking to keep the chickpeas fresh and easy to digest.

After soaking, the chickpeas will expand to about 4 cups and should be soft but still raw inside.

Wash and shake off excess water from 1 cup of parsley, 1 cup of fresh coriander leaves, and 1/2 cup of dill. Remove the hard stalks and chop the herbs coarsely.

Chop 3 small onions coarsely to measure about 1/2 cup and peel and chop 2 tablespoons of garlic coarsely.

Blend the soaked chickpeas in two batches, adding 1 cup of parsley, 1 cup of coriander, 1/2 cup of dill, the chopped onions, and garlic to a large blender jar.

Add 1/2 tablespoon of black pepper, 1/2 tablespoon of cumin, 1 tablespoon of ground coriander, 1 teaspoon of paprika or cayenne pepper, and 1 1/2 teaspoons of salt to the blender.

Blend the mixture until it reaches a coarse, grainy texture similar to couscous, scraping down the sides as needed. Do not add water.

Refrigerate the mixture for around 12 hours or up to 2 days to help it bind and develop flavor. If short on time, chill for at least 1 hour and mix in 1 teaspoon of baking powder before frying.

If the mixture is too moist, add about 1/2 tablespoon of basin (gram flour) or some reserved soaked chickpeas to achieve the desired consistency.

Take about 1 tablespoon of the mixture and gently form it into a ball, ensuring the outer surface is smooth. Optionally, coat with sesame seeds.

Heat 500 ml of oil in a deep heavy pot (cast iron is ideal) to around 170-180°C. Test the oil by dropping a tiny bit of the mixture in; it should float and bubble gently.

Fry a few falafels at a time for about 3-4 minutes until golden brown, turning gently after 30 seconds to ensure even cooking. Do not overcrowd the pan.

For air frying, preheat to 180°C and cook for 12-15 minutes, flipping halfway. For baking, preheat to 200°C and bake in convection mode for 20-25 minutes, lightly brushing with oil.

Serve the falafels warm with sauce and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens