Description
This falafel recipe offers a delicious, authentic Middle Eastern treat made from soaked chickpeas blended with fresh herbs and spices. You can cook the falafel using three methods: air frying for a healthier option, oven-baking for convenience, or deep-frying for traditional crispiness. The falafel are crispy on the outside, tender inside, and bursting with herbaceous flavors perfect for sandwiches, salads, or as a standalone appetizer.
Ingredients
Scale
Main Ingredients
- 2 cups dried chickpeas (measured before soaking)
- 1 cup flat-leaf parsley
- ½ cup mint leaves (or cilantro – optional)
- 1 onion (yellow or white)
- 6 cloves garlic (chopped)
- 2 teaspoons ground coriander
- 1½ teaspoons ground cumin
- 1½ teaspoons salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (or red pepper flakes)
- 2 teaspoons baking powder
For Cooking
- 1 tablespoon olive oil (for air frying or oven-baking)
- 4 to 6 cups frying oil (for deep-frying, such as vegetable or canola oil)
- Optional: 1–2 tablespoons flour (if mixture is crumbly)
Instructions
- Soak Chickpeas: Place 2 cups dried chickpeas in a large bowl and cover them with plenty of water. Let them soak in the refrigerator for 24 to 48 hours to soften. After soaking, drain and rinse the chickpeas thoroughly before using.
- Blend Ingredients: In a food processor, combine 1 cup flat-leaf parsley, ½ cup mint leaves (or cilantro), 1 onion, 6 cloves chopped garlic, 2 teaspoons ground coriander, 1½ teaspoons ground cumin, 1½ teaspoons salt, ¼ teaspoon black pepper, and ¼ teaspoon cayenne pepper. Add the soaked chickpeas and 2 teaspoons baking powder. Blend the mixture until it becomes finely coarse but not a smooth paste, preserving some texture.
- Shape the Falafel: Allow the falafel mixture to rest for 30 minutes to help the flavors meld and the baking powder activate. Then, scoop and shape the mixture into small patties or balls using your hands or a scoop. If the mixture feels too crumbly and doesn’t hold its shape, add 1 to 2 tablespoons of flour. Place the formed falafel on a parchment-lined tray.
- Cook the Falafel Using Your Preferred Method:
- Air Fryer: Preheat your air fryer to 400°F (200°C). Lightly spray the air fryer basket and the falafel patties with olive oil to prevent sticking and promote browning. Arrange the falafel in a single layer without overcrowding. Air fry for 12 to 15 minutes, turning halfway if possible, until the falafel are golden and crisp on the outside.
- Oven-Baked: Preheat your oven to 350°F (180°C). Place the falafel on a parchment-lined baking tray, brush them with olive oil to help crisp up the exterior, and bake for about 30 minutes. Flip the falafel halfway through baking to ensure even browning and cook until they are golden brown.
- Deep-Fry: Heat 4 to 6 cups of frying oil in a deep pot to 340°F (170°C). Carefully fry 3 to 4 falafel at a time, avoiding overcrowding, for 3 to 4 minutes. Turn them occasionally to brown evenly on all sides. Once cooked, remove with a slotted spoon and drain on paper towels to absorb excess oil.
Notes
- Soaking the chickpeas for 24 to 48 hours is essential for the proper texture and flavor.
- The falafel mixture should be coarse, not pureed smooth, for the best texture.
- If the mixture is too crumbly to shape, adding a tablespoon or two of flour helps bind it.
- Air frying is a healthier alternative to deep frying, producing crispy falafel with less oil.
- Flipping falafel halfway during baking helps achieve even crispiness.
- Use a thermometer when deep frying to maintain proper oil temperature and avoid greasy falafel.
- Falafel can be served hot with tahini sauce, yogurt sauce, or inside pita bread with fresh vegetables.
- Prep Time: 2 days 1 hour
- Cook Time: 15 minutes (air frying) / 30 minutes (oven baking) / 4 minutes per batch (deep frying)
- Category: Appetizer
- Method: Air Frying
- Cuisine: Middle Eastern
Keywords: falafel, chickpeas, Middle Eastern, air fryer falafel, baked falafel, deep-fried falafel, vegetarian appetizer, healthy falafel
