I was so excited, so drawn in, so salivating when I saw this recipe for falafel from Living The Pie Life a few weeks ago. The only problem was that I didn’t have a food processor. But somewhere in the back of my mind, a little voice was telling me, “you WILL get a food processor for Christmas… just be patient, Beth.” Sure enough, my parents bought me this food processor as an early Christmas and graduation present. I’ve been using it non-stop ever since.
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What is Falafel?
If you’ve never had falafel before, they are a little patty made of mashed beans (fava or sometimes garbanzo) along with tons of fresh herbs and spices. Traditionally they are fried which gives them a wonderfully crispy exterior with a soft warm center. I have an irrational fear of deep-frying, so I shallow-fried my falafel in a skillet. My version of this tasty treat is definitely not authentic, but if you’d like to try your hand at making authentic falafel or read more about the culture and history behind them, check out these recipes:
- Lebanese Crispy Falafel from Feel Good Foodie
- How to Make Falafel from The Mediterranean Dish
- Falafel (The Crispy Traditional Way) from Chef Tariq
Can I Bake Them?
I always get questions about whether you can bake falafel and I really wouldn’t suggest it. You won’t get that nice brown crispy exterior like you do with frying and they will probably get quite dry. If anything, use just a small amount of oil in a non-stick skillet to at least brown them up some.
Are They Freezer-Friendly?
I froze most of my falafel uncooked and will probably shallow fry the rest of them. Leftover cooked falafel are also great as an addition to salads or to make sandwiches with, so cooking them all at once isn’t a terrible idea.
See this recipe used in my weekly meal prep.
Easy Homemade Falafel
Servings 7 2 falafel eachIngredients
- 2 15oz. cans chickpeas ($1.58)
- 1/4 red onion ($0.25)
- 1 handfull fresh parsley (about 1/4 bunch) ($0.25)
- 1 handfull fresh cilantro (about 1/4 bunch) ($0.25)
- 4 cloves garlic ($0.32)
- 1 tsp salt ($0.05)
- 1/2 tsp cayenne pepper ($0.05)
- 1 tsp ground cumin ($0.10)
- 1 tsp baking powder ($0.03)
- 1/2 cup flour* ($0.07)
- 1/4 cup neutral cooking oil for frying ($0.16)
Instructions
- Rinse and drain the chickpeas in a colander. Add the chickpeas to a food processor along with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin (all ingredients except baking powder and flour). Process the mixture until it forms a chunky paste. A little texture to the mixture is usually desirable. You may need to scrape down the sides of the bowl occasionally to make sure the mixture is an even texture.
- Place the mixture into a bowl and stir in the baking powder. Begin adding flour, 2 Tbsp at a time, until the mixture becomes cohesive enough to form into patties. Chickpea or garbanzo bean flour gives the best flavor and texture, but all-purpose can be used in it’s place. Refrigerate the mixture for at least 1 hour to allow the flavors to blend.
- Using a small measuring cup or scoop (about 1/8th cup or 2 Tbsp), form the falafel dough into small patties. If freezing the patties for later, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container or freezer bag for long-term storage once they have frozen through.
- To cook the fresh or frozen patties, heat oil in a skillet (or pot if deep frying) until very hot and shimmering, but not smoking. Cook the patties on each side until deep golden brown and crispy.
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Equipment
- Food Processor
- Baking Sheet
- Parchment Paper
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Falafel – Step By Step Photos
Rinse and drain two 15oz. cans of chickpeas (or about 3 cups if cooked from dry) in a colander. Add the chickpeas to a food processor along with a large handful of parsley, a large handful of cilantro, 1/4 of a red onion, 4 cloves garlic, 1 tsp cumin, 1/2 tsp cayenne, and 1 tsp salt.
Pulse the mixture until you have a chunky paste. Chunks add great texture but too many will keep the mixture from holding it’s shape in a patty. Transfer the mixture to a bowl.
Stir 1 tsp baking powder into the chickpea mixture. Then begin adding flour, 2 Tbsp at a time, until the paste is dry enough to form patties and not stick to your hands. Cover the bowl and refrigerate for at least one hour to let the flavors blend.
Scoop the falafel into about 2 Tbsp portions and shape into small patties. If you’d like to freeze your falafel, place them on a baking sheet lined with parchment, then place them in the freezer. Once frozen solid you can transfer them to a freezer bag for long term storage.
I got 15 falafel with a 2 Tbsp scoop. I cooked some immediately and froze the rest.
To cook the falafel, add enough oil to a skillet to completely cover the surface (one of my favorite pans). Heat over medium until the oil is hot and shimmering. Add the falafel and cook on each side until brown and crispy. Let them drain on paper towel to absorb the excess oil.
And that’s it! If you’re a garlic lover, you’re going to LOOOVE these homemade falafel!
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I tried these today and followed the recipe exactly. Before they went into the pan they looked exactly like the photos, nice tidy firm patties. But unfortunately within a couple of minute in the frying pan, they fell apart completely and I ended up with an oily mush. I had frozen 3/4 of the patties so I am hoping that the frozen ones hold up better … Am I missing something ? What would make them hold their shape ? More garbanzo flour ? ( Fortunately there were part of a meal prep, not an immediate meal).
Was the oil nice and hot when you put them in? If they crisp up quickly in the skillet that should hold them together.
These are amazing! We’ll be using this recipe again in the future. I recommend sprinkling them with salt after they come out of the oil.
Is this recipe missing a liquid ingredient? I seem to recall adding some of the chickpea liquid in other falafel recipes. I followed the instructions and drained away the liquid but then found that the mixture wouldn’t blend. I improvised with olive oil and the juice of half a lemon and the falafel fried up perfectly.
I also substituted buckwheat flour for the chickpea flour, which worked very well.
We really enjoyed this recipe!! So flavorful! We had these and also some beef meatballs and tzatziki sauce. We will definitely be using this recipe again!
This recipe worked well for me. It was delicious and satisfying!
This was a fail for me. I hate cilantro so I omitted it. Kept everything else the same. Mine wasn’t very green. I formed into patties and refrigerated. When I put in the pan several fell apart. I made the green goddess sauce which was amazing, though.
Just saw this recipe earlier when I was searching up ideas for chickpeas while at the grocery store. Yes, I actually search for recipe ideas when I actually get to the grocery store and then shop. Weird but yeah I do it. Once I got home from the grocery store I started working on making these and let me tell you they are some of the best falafel’s I’ve had. I really like eating things plain like this as I’m not a huge fan of many condiments or sauces. Also like you I too have been using my food processor non-stop since I’ve gotten it a few days ago.
I made this and air fried it! It was wonderful! Fresh- 370 degrees 12minutes. Frozen 370 degrees 15-16minutes. These are the perfect meal to prep and freeze. You can pull out a few at a time for a quick dinner!
Could you bake the falafel?
I don’t suggest it. They just end up getting dry and don’t get a nice crispy exterior.
Can they be baked instead of fried?
In my opinion, they don’t turn out well in the oven because they tend to dry out and don’t get a nice crispy exterior.
For falafel you need to so soak raw hummmmus over night and not cooked hummus
Soak half a cup of raw chickpeas overnight and add them to the food processor with your other ingredients. They give a crunch to the falafel
Quick question – whats the best way to fry them after freezing them? I tried defrosting them in the microwave and then frying, but they fell apart in the pan. Any suggestions? Thanks!!
I fry them straight from the freezer. Since they’re so small they heat through quite quickly in the pan. :)
No don’t defrost then you can’t Handel them from the freezer to the fry pan
I believe she used canned chickpeas. No need to soak them.
I think you forgot first step to make falafel!
The chickpeas should rest in water for at least 12 hours to make it soft and easier to process in stomach
The recipe calls for canned chickpeas so they are already softened.