You will be blown away with this super crispy and totally addictive falafel recipe.
This homemade falafel recipe is so so good. Since making my first batch, I have been making these constantly. I just can’t have enough.
The recipe is used here is by Nagi from Recipe tin eats and can be found here.
What is falafel?
Falafel is a traditional Middle Eastern food usually made of chickpeas or fava beans. Sometimes both. Grounded, then formed into little balls and deep-fried.
There are so many ways to serve these crispy balls. I like serving them with my Pita bread, salad bowls, serving as a snack with tahini sauce. Usually, I make more so I could freeze half and have it later.
How easy is it to make a Falafel?
Very very easy, you will be surprised. Although, you will have to pre-soak the chickpeas overnight. So needs a bit of planning ahead.
Can I use tinned chickpeas? No, it won’t work. It should be made with uncooked
How to store falafel?
It can be stored in an airtight container in the fridge, once cooked for up to 5 days. Re-heat covered in a microwave, spray with oil and then place it in a pre-heated 200C oven for 5min. This will make them crispy again.
However, they are best fresh, crispy, piping hot with a soft center, straight out of the fryer.
I would recommend freezing prepared, uncooked balls, and then fry them from frozen for the next time. This way, there is no difference in taste. Still super yummy and crispy.
Freeze them on the tray or cutting board. When firm, place them in a zip lock bag and store them in the freezer for the next time.
How to make Falafels at home?
Blitz drained pre-soaked chickpeas with herbs and spices. Use a mincer or food processor.
As I only have a blender, I used that. It took me some time to get to the right consistency. One thing to note, don’t over blend too much, the mass should be coarse and not completely smooth.
Line the tray with greaseproof paper, start forming balls and placing them on it. I have used 1tbsp of falafel mixture to form a ball. Refrigerate falafels for about 30min. before frying.
Heat the oil in a deep pan. Fry falafels in batches, use 2 forks to help you to turn them.
Fry as many as needed. Uncooked falafels can be frozen for the next time.
Lay the bowl with kitchen paper towels and place fried falafels on it. This will help to absorb the access oil.
It will take 4-5 min for them to cook. You will know it is cooked when the golden crispy crust outside is formed.
I served mine with couscous and Israeli cucumber salad, topped with hummus & drizzled with yogurt-lemon sauce. As I mentioned previously, there are so many different ways to enjoy it. Have a go and try making your own falafel!
Home made Falafel
- 225 g / 1 1/4cup dried chick-peas
- 1 cup parsley, chopped
- 1 cup coriander/ cilantro leaves, chopped
- 6 scallions/ spring onions, finely chopped
- 2 cloves of garlic, minced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 1/2 tsp fine salt
- 1/2 tsp baking powder
- 4 tsp chickpea flour ( or plain )
- 5 tbsp water
- 500ml / 2cups vegetable oil
- Soak dried chickpeas with plenty of fresh water for at least 12hrs.
- Drain chickpeas well. Add them to the food processor along with the rest of the ingredients and blitz.
- Keep blitzing and scraping sides with a spatula until you reach just the right consistency. Smooth but not completely paste. I like to leave few grainy bits for the texture.
- Line the baking tray with parchment paper. Form the falafel dough into small balls and place it on the lined tray. I used 1tbsp for portioning.
- Place the tray in the fridge and refrigerate for at least 30 min.
- Pour oil into the deep pan and heat to med-high until it reaches 180C- 190C.
- Place falafel ball on the large spoon and slide gently into the oil. Cook in batches for about 4-5 min until the balls turns golden brown and crispy. Use 2 forks to help to turn them.
- Drain on paper towels. Repeat with remaining falafels.
- Serve fresh with the sauce, make salad bowls, stuff pita pockets, or wrap.