Dorian loves falafels. Anytime we go out or buy take away Mediterranean or Israeli food, Dorian will no doubt order some falafels. So, I have been on a mission to perfect my falafel recipe ever since. And it has only taken me five long years to perfect my falafel recipe.
Every time, we buy falafels I will try and figure out how they make the falafels so crispy. I know they are extremely crispy because they are deep fried and that may be a contributing factor to why my falafels do not taste as good but I was not convinced it was the only reason. So I kept trying and trying until a few months ago when I nailed my falafel recipe! The secret is that I HAVE to use soaked UNCOOKED chickpeas. Cooked chickpeas do NOT give the crispness that soaked uncooked chickpeas give. So, there you have it, the cat is out of the bag 😅 If you too would like crispy falafels, make sure you use soaked uncooked chickpeas 🙂
I typically also shallow fry my falafels as I do not like deep frying food as it can get messy with oil splattering everywhere and most importantly, it is not as healthy as shallow frying or oven baked. Lately, I have been air frying my falafels (Dorian bought me an air fryer recently and I am amazed at the healthier food this little equipment can create). I will be honest, air fried falafels are not as tasty (they are a bit dry) as shallow fried falafels but they are healthier for me as well as less time consuming as I do not have to wait around to watch and turn the falafels in the pan.
Anyway enough of me and my falafel stories and let’s get to the Best Homemade Falafel recipe 🙂 I hope you enjoy this recipe as much as I have. As always, please let me know what you think of this recipe.
For those of you counting calories and/or macros, please use the table below as a guide.
Makes 40 bite-sized falafels
- 2 cups uncooked chickpeas, soaked overnight (at least 24 hours) in water;
- 2/3 bunch fresh parsley, roughly chopped;
- 1/3 bunch fresh coriander, roughly chopped;
- 1 small brown onion, roughly chopped;
- 3-4 garlic cloves, minced;
- 1.5 tsp ground cardamom;
- 3 tsp ground cumin;
- 1.5 ground coriander;
- 2 tsp cracked pepper;
- 2.5 tbsp. sesame seeds (I used a combination of white and black sesame seeds);
- 2 tbsp. wholemeal flour or any other flour your prefer;
- 2 tsp vegetable stock powder or to taste (I used San Elk vegetable stock);
- Dash of ground cayenne pepper; and
- Oil for frying (if frying).
- In a food processor, place the soaked uncooked chickpeas and process for 8-10 minutes until they start to resemble cookie crumbs. You will have to scrape down the side of the food processor every 2-3 minutes to ensure that the chickpeas are being processed evenly;
- Then, put the chopped parsley, coriander, brown onion and garlic in the food processor and process for a further 5-7 minutes until well combined. Again, you will need to scrape the sides of the food processor every 2-3 minutes to ensure that the mixture if being processed evenly;Time to add all the remaining ingredients to the chickpea mixture 🙂
- Then, place all the remaining ingredients in the food processor and process until well combined;
- Place the well combined mixture in a Tupperware and allow to rest for at least 2-3 hours (or overnight) in the refrigerator;
- Once, the mixture has rested in the refrigerator, it is time to roll the mixture into balls. I used an ice cream scoop as a guide to the size of the falafel ball. But you can use a tablespoon;
- Repeat the rolling process until all the mixture is finished;
- Then, it is time to deep fry, shallow fry or air fry the falafels. If deep frying or shallow frying, ensure the oil is hot enough before frying;
- For those of you air frying the falafels, turn the temperature of the air fryer to 160 degrees Celsius and air fry the falafels for 18-25 minutes or until slightly darker than golden brown;
- Enjoy your falafels with hummus, pita and grain salad 🙂