Easy Falafels
Crispy, golden, and bursting with aromatic Middle Eastern flavors, these Easy Falafels are a must-try for any home cook seeking a simple and satisfying recipe. Made with pantry-friendly canned chickpeas, fresh herbs like parsley and cilantro, and a blend of warm spices including cumin, coriander, and paprika, this recipe delivers authentic falafel flavor with minimal effort. Perfectly crisp on the outside and tender on the inside, these falafels are ready in just 30 minutes of prep and come together with the help of a food processor—no soaking or drying of chickpeas required! Whether served in warm pita wraps, atop a fresh Mediterranean salad, or alongside tahini sauce for dipping, these versatile, vegetarian-friendly falafels are sure to delight. Ideal for busy weeknights or your next casual gathering, this fuss-free recipe ensures restaurant-quality results every time.
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Recipe Information
Ingredients
- 400 grams Canned chickpeas (drained and rinsed)
- 30 grams Fresh parsley leaves
- 30 grams Fresh cilantro leaves
- 2 pieces Garlic cloves
- 1 small Red onion (chopped)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Baking powder
- 2 tablespoons All-purpose flour
- 1 cup Vegetable oil (for frying)
Instructions
In a food processor, combine the chickpeas, parsley, cilantro, garlic, red onion, cumin, coriander, paprika, salt, and black pepper.
Pulse the mixture until it forms a coarse paste. Be careful not to over-process; the texture should not be completely smooth.
Add the baking powder and flour to the mixture, and pulse a few more times to combine. If the mixture is too wet, add an additional tablespoon of flour.
Transfer the mixture to a bowl and cover. Refrigerate for 30 minutes to firm up the mixture.
Once chilled, use your hands or a cookie scoop to form small balls or patties, about 2 inches in diameter.
Heat the vegetable oil in a deep skillet or pan over medium heat until shimmering (about 350°F/175°C).
Carefully place the falafel balls in the hot oil in batches, making sure not to overcrowd the pan.
Fry the falafels for 2-3 minutes on each side, or until golden brown and crispy.
Remove the falafels from the oil and transfer them to a plate lined with paper towels to drain the excess oil.
Serve warm in wraps, with a side of tahini sauce, or on a salad of your choice.
Nutrition Facts
Calories |
2669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.6 g | 317% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2448 mg | 106% | |
| Total Carbohydrate | 112.9 g | 41% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 18.3 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1749 mg | 37% | |
*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.
