Falafel
Crispy, flavorful falafel made from seasoned chickpeas and herbs, perfect for a vegetarian meal or snack with fresh accompaniments and a creamy yogurt-tahini dip.
Ingredients
Instructions
- Sort and wash chickpeas and place in a large bowl.
- Cover with water to 2 inches above the beans and let stand for 8 hours.
- Drain the chickpeas.
- Combine chickpeas, cilantro, cumin, allspice, salt, black pepper, red pepper, garlic, onion, leek, and 4 tablespoons of olive oil in a food processor until mixture resembles coarse meal.
- Divide the chickpea mixture into 16 equal portions and shape each into 1/2 inch thick patties.
- Heat 2 tablespoons of olive oil in a large non-stick skillet.
- Add 5 patties and cook for 3 minutes on each side or until golden brown.
- Repeat the frying process twice with the remaining patties and oil.
Tips & Substitutions
For a smoother texture, soak the chickpeas overnight instead of just 8 hours. If you don't have fresh cilantro, parsley makes a good substitute. To add extra flavor, consider incorporating some lemon juice or zest. Ensure the oil is sufficiently hot before frying to achieve the perfect golden-brown crust.
Serving Suggestions
Falafel can be served in a pita with fresh veggies like lettuce, tomatoes, and cucumbers, or over a bed of greens for a refreshing salad. They pair beautifully with Skillet Green Peppers or a side of Carrot And Zucchini Salad. Drizzle with tahini sauce or serve with your favorite dipping sauce for added flavor.
Storage & Reheating
Once cooled, store leftover falafel in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes, or until heated through, to maintain their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Falafel contains roughly 462 calories, with 18g protein, 60g carbohydrates, and 22g fat. It is an excellent source of iron (209% of the Daily Value), vitamin C (168% of the Daily Value), and calcium (47% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1348mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned chickpeas instead of dried?
While dried chickpeas are recommended for the best texture, you can use canned chickpeas in a pinch. Just be sure to rinse and drain them well, and reduce the processing time in the food processor to avoid a mushy mixture.
How can I make these falafel gluten-free?
This falafel recipe is naturally gluten-free as it does not include any wheat products. Just ensure that any additional sauces or sides you serve with it are also gluten-free, especially if you are serving with pita bread.
What can I do with leftover falafel mixture?
You can freeze any leftover falafel mixture. Shape it into patties and place them on a baking sheet to freeze individually. Once frozen, transfer to a freezer bag for up to 3 months. Cook them directly from frozen when you're ready to enjoy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).