Easy Authentic Falafel
Easy Authentic Falafel is a crispy, herb-packed dish bursting with chickpea flavor. This simple recipe delivers a crispy chickpea delight for any occasion.
Ingredients
- 1 ½ cups 300g dried chickpeas, soaked overnight (or 15 oz canned, drained)
- 1 small red onion roughly chopped
- 4 garlic cloves
- 1 cup 30g fresh cilantro, packed
- 1 cup 30g fresh parsley, packed
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cayenne pepper optional
- 1 tsp baking powder
- 3 tbsp 24g chickpea flour (or all-purpose flour)
- 1 tsp kosher salt
- ½ tsp black pepper
- Vegetable oil for frying
Instructions
Soak Chickpeas
- I soak 1 ½ cups dried chickpeas in water for 12 hours until tripled in size, then drain for this savory vegan treat. (If using canned, drain well.)
Blend Mixture
- In a food processor, I pulse chickpeas, 1 red onion, 4 garlic cloves, 1 cup cilantro, 1 cup parsley, 1 ½ tsp cumin, 1 tsp coriander, ½ tsp cayenne, 1 tsp salt, and ½ tsp pepper until coarse, like sand, for this golden falafel bites.
Add Binders
- I sprinkle in 1 tsp baking powder and 3 tbsp chickpea flour, pulsing to combine for this simple recipe’s structure.
Chill Dough
- I cover and refrigerate the mixture for 30–60 minutes to firm up for this Easy Authentic Falafel.
Shape and Fry
- I shape into 20 balls or patties. In a skillet, I heat 2 inches of oil to 350°F (175°C) and fry in batches for 3–4 minutes until golden, turning occasionally. I drain on paper towels for this crispy chickpea delight.
Optional Bake/Air Fry
- Bake: I preheat oven to 400°F, brush falafel with oil, and bake on a lined sheet for 20–25 minutes, flipping once.
- Air Fry: I preheat to 375°F, spray with oil, and cook 12–15 minutes, shaking halfway, for this savory vegan treat.