Easy Authentic Falafels (Baked & Fried options) (Edit recipe)

Falafels, popular in Middle-Eastern, Egyptian and Levantine cuisines are made up of chickpeas, herbs, onions and spices. These perfect little balls are crispy on the outside and soft on the inside. All you need is 10 ingredients to make this delicious Vegan, Gluten-free appetizer/ snack. Add it to bowls, wraps or just dunk them in your favorite sauce. Make a big batch over the weekend, freeze them and just reheat them in the air fryer to enjoy.

20 minutes

30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	242
Fat:	12 g
Carbohydrates:	28 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	532 mg
Fiber:	9 g
Sugars:	4 g
Calculated for total recipe.

by Priyanka Nadkarni

Serves: 6-8

Ingredients

1 cup Chickpeas, dried
0.5 cup Yellow Onion, roughly chopped
3 cloves Garlic
1 cup Flat Leaf Parsley, roughly chopped
0.5 cup Cilantro, roughly chopped
1 whole Green Chilies, or serrano pepper, optional
1 tsp Ground Cumin
1 tsp Salt
0.5 tsp Baking Soda
2 Tbsp Chickpea Flour
0.25 - 0.5 cup Vegetable Oil, for frying

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Soak dried chickpeas overnight in enough water (2-3 inches above the level of chickpeas), then rinse and drain the water. This should yield 3 cups of chickpeas after soaking.
To a food processor, add the soaked chickpeas along with onion, parsley, cilantro, green chilli (if using), garlic, cumin and salt.
Pulse several times, until the mixture is of coarse texture. Then transfer it to a bowl.
Add the chickpea flour and baking soda. Stir, cover with a lid and refrigerate the mixture for 30 minutes to 1 hour.
Using your hands or a cookie scoop, form into balls or patties. If the mixture is too wet, add another tablespoon of chickpea flour. If the mixture is too dry & crumbly, add a teaspoon of water.
Deep fry or shallow fry (my preference) the falafel in batches for 1-2 minutes or until golden. If baking, grease a baking tray with oil and bake them in a 375°F preheated oven for 30 minutes, flipping halfway.
Enjoy hot added to a salad bowl or with your favorite dipping sauce.

Notes

With herbs growing a plenty in my garden, I also added some fresh mint & oregano to this recipe. I thought they added a nice, subtle flavor. So while parsley + cilantro are the base herbs for these Falafels, feel free to add mint, oregano or dill if you have some growing in your garden and needs using up. For best results, use dried chickpeas and not canned chickpeas.