This delicious crispy baked falafel recipe is super simple to prepare and absolutely delightful! You can enjoy your falafel in pita sandwiches or toss them into salads. Plus, it’s gluten-free!
Who else is a fan of falafel? I’m excited to revisit my favorite homemade falafel recipe from the archives. While making falafel at home can sometimes be challenging, this recipe makes it a breeze!
Six reasons to adore this healthy falafel recipe:
These falafels boast a beautiful golden-brown exterior that’s wonderfully crispy, while the inside remains soft, flavorful, and packed with fresh herbs.
They are baked rather than fried, resulting in much lower fat content compared to traditional fried falafel. Plus, you won’t have to deal with lingering fried food odors in your home. That’s a win!
Once your chickpeas are properly soaked, whipping up the falafel mixture is a breeze. If you have a friend to help shape the patties, the process will be even quicker.
These falafels are both gluten-free and vegan, making them an excellent choice for party appetizers.
They freeze beautifully, providing a convenient, protein-rich option for future salads and pita sandwiches.
And by the way, this recipe can easily be doubled! Check the recipe notes for details.
Are you convinced yet? Let’s get started on making some falafel!
How to Create the Perfect Homemade Falafel
Opt for baking instead of frying. Frying involves a lot of hot oil, which can be intimidating. Additionally, my kitchen lacks a proper vent to disperse the smell of fried food. Baking allows you to use a moderate amount of heart-healthy olive oil, making it a healthier choice.
Start by greasing your rimmed baking sheet with olive oil. This technique gives your falafel a crispy texture without the need to individually brush each one with oil. It’s a win-win!
Always use dried chickpeas instead of canned ones. Canned chickpeas are too moist for falafel, leading to disappointing results. If you substitute them with dried and soaked chickpeas, you’ll avoid ending up with flat falafel pancakes. Some recipes attempt to fix the moisture issue by adding flour, but this can dull the flavor and create a doughy texture.
Soak your dried chickpeas for a minimum of four hours. Insufficiently softened chickpeas will result in tough bits in your falafel, which is not enjoyable. There’s no shortcut around this step.
Be selective when purchasing dried chickpeas. It’s best to buy them from a store with a high turnover rate, as older chickpeas take longer to soften. If you have a choice, opt for the smaller chickpeas, as they will soften more quickly.
Falafel Serving Ideas
Enjoy falafel as a tasty appetizer, wrap it in a pita for a delicious sandwich, or sprinkle it on top of a salad for an added protein boost. It pairs wonderfully with a variety of ingredients, including:
– Warmed or toasted pita bread (you can tear it into pieces for pita “croutons”)
– Fresh greens like spring mix or chopped romaine
– Sliced tomatoes
– Strips of bell peppers
– Thinly sliced cucumber
– Pitted and sliced Kalamata olives
– Thinly sliced raw red onion or quick-pickled onions
– Crumbled feta cheese
– Sauces: Consider creamy options like tzatziki, hummus, or tahini, along with a spicy kick from sauces like zhoug or shatta
Here’s a simple tahini dressing recipe that complements falafel perfectly:
– 1/4 cup tahini
– Zest and juice of 1 small lemon
– 1 tablespoon white miso
– 2 garlic cloves, pressed
– 2 tablespoons fresh dill, chopped
– 1 tablespoon fresh parsley, chopped
– Pinch of cayenne
– 1/3 cup water
To prepare, blend all the ingredients in a small food processor until smooth. Alternatively, you can whisk them together in a bowl, but be sure to chop the fresh herbs and zest finely for the best results.
I’d love to hear your thoughts on these falafel in the comments! I really hope you enjoy them as much as I do.
Crispy Homemade Falafel
Ingredients:
- 1 cup dried chickpeas
- 1 medium onion
- 2-3 tablespoons parsley
- 2-3 tablespoons cilantro
- 2-3 cloves garlic
- 1 teaspoon salt
- 1-2 teaspoons coriander
- 1-2 teaspoons cumin
- ½-1 teaspoon cayenne pepper
- 1 teaspoon baking powder
- 4-6 tablespoons flour
- Vegetable oil
Instructions:
- Soak the chickpeas for 12-24 hours in water
- In a food processor
- combine all ingredients and pulse until the mixture is coarse
- Chill the dough for 1-2 hours
- then form into balls
- Fry falafel in hot oil until golden brown (3-4 minutes)
- Serve with pita
- hummus
- or salad