Easy Falafel
Discover the simplicity of homemade goodness with this easy falafel recipe! Featuring protein-packed canned chickpeas, vibrant herbs like fresh parsley and cilantro, and warm spices such as cumin and coriander, this recipe delivers authentic Mediterranean flavors with minimal effort. Perfectly crispy on the outside and tender on the inside, these golden falafel balls are made with pantry staples and a quick 15-minute prep time. Fry them up to perfection and serve with fluffy pita bread, creamy tahini, or a refreshing salad for a versatile vegetarian meal that's as delightful as it is satisfying. Plus, there's a gluten-free option, making it a crowd-pleasing favorite for any table!
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Recipe Information
Ingredients
- 15 oz canned chickpeas (drained and rinsed)
- 1 cup fresh parsley (packed)
- 1 cup fresh cilantro (packed)
- 1 piece onion (small, roughly chopped)
- 3 pieces garlic cloves (peeled)
- 3 tbsp all-purpose flour (or chickpea flour for gluten-free option)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 0.5 tsp ground black pepper
- 0.5 tsp baking powder
- 2 cups vegetable oil (for frying)
Instructions
Add the drained and rinsed chickpeas, parsley, cilantro, onion, and garlic to a food processor. Pulse until the mixture is finely blended but not completely smooth. Scrape down the sides as needed.
Add the flour, cumin, coriander, salt, black pepper, and baking powder to the food processor. Pulse again to combine. The mixture should stick together when pressed between your fingers but not be overly wet or dry.
Transfer the mixture to a bowl, cover, and refrigerate for 30 minutes (optional but recommended for easier handling).
Heat the vegetable oil in a deep skillet or saucepan over medium heat until the oil reaches 350°F (175°C).
Using damp hands or a small scoop, shape the falafel mixture into small balls or patties, about 1-1.5 inches in diameter. Avoid over-packing them, as this can make them dense.
Carefully lower a few falafel balls at a time into the hot oil using a slotted spoon. Fry for about 2-3 minutes per side or until golden brown and crispy. Avoid overcrowding the pan.
Remove the falafel from the oil and place them on a plate lined with paper towels to drain any excess oil.
Repeat with the remaining falafel mixture until all are cooked.
Serve warm with pita bread, tahini sauce, hummus, or a fresh salad.
Nutrition Facts
Calories |
1195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.5 g | 156% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 772 mg | 34% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 4.9 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 462 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
