Falafel
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Learn the secret to perfect, crispy falafel with my straightforward recipe – no deep-frying required! The crucial ingredient? Dried chickpeas—canned chickpeas simply won’t cut it for truly authentic falafel.
A popular vegetarian street food eaten throughout the Middle East, falafel are deep-fried patties made from ground chickpeas (or fava beans), herbs, and spices. They are traditionally stuffed into a pita or served as part of a mezze platter with Israeli salad, hummus, baba ganoush, tahini sauce, and yogurt sauce.
Making falafel at home may seem complicated, but that’s not the case at all! It’s as easy as making meatballs, and you don’t even have to deep-fry. The key is to use avoid using canned chickpeas. Many recipes call for them — and, believe me, I see their appeal — but I can tell you from experience that they don’t work (unless you want a mushy disaster on your hands). The best falafel is made with dried chickpeas that have been soaked but not cooked. If you don’t have time to soak chickpeas overnight, you can use the quick-soak method, which only takes about an hour.
What You’ll need to make falafel
Step-By-Step Instructions
Begin by soaking the chickpeas: Put the chickpeas in a large bowl and cover with water by about 4 inches. Soak for 24 hours, adding more water as necessary to keep the chickpeas covered (they will double or triple in size).
Alternatively, if you’re short on time, you can use the quick-soak method: place the beans in a pot and cover with water by about three inches; bring to a rolling boil and boil for five minutes, then remove the pan from the heat and let stand for one hour.
Drain the chickpeas.
Add the drained chickpeas to a food processor along with the scallions, garlic, herbs, salt, pepper, and spices.
Process until the chickpeas are finely minced, scraping the bowl as necessary, 1 to 2 minutes. The mixture won’t be totally uniform; you want a slightly nubby texture but it should hold together when you pinch it between two fingers.
Form the mixture into patties.
Heat about 1/4-inch of oil in a nonstick sauté pan over medium heat. Pan-fry the falafel in batches, flipping once, until golden brown all over, 3 to 5 minutes total. (Before frying your first batch of falafel, you can ensure the oil is the right temperature by frying one patty in the center of the pan. If you notice that the outside of the patty is browning before a total cook time of 3 to 5 minutes, reduce the heat a bit.)
Drain on paper towels.
Serve warm with tahini or yogurt sauce. If you have leftover cooked falafel, you can refrigerate it for up to 3 days; reheat in a 325-degree oven for 10 to 15 minutes, or until heated through.
You may also like
- Middle Eastern Lamb Kofta
- Israeli Salad with Feta
- Tzatziki (Yogurt & Cucumber Dip)
- Broiled Feta with Garlicky Cherry Tomatoes & Capers
- Zucchini Fritters with Feta and Dill
Falafel
Learn the secret to perfect, crispy falafel with my straightforward recipe – no deep-frying required! The crucial ingredient? Dried chickpeas—canned chickpeas simply won’t cut it for truly authentic falafel.
Ingredients
- 2 cups dried chickpeas, rinsed and picked over
- 8 scallions, light and dark green parts, from 1 bunch, coarsely chopped
- ¼ cup chopped fresh parsley leaves
- ¼ cup chopped fresh cilantro leaves
- 4 cloves garlic, coarsely chopped
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- Vegetable oil, for frying
Instructions
- Begin by soaking the chickpeas: Put the chickpeas in a large bowl and cover with water by about 4 inches. Soak for 24 hours, adding more water if necessary to keep the chickpeas covered, as they will double in size. (Alternatively, if you're short on time, you can use the quick-soak method: place the beans in a pot and cover with water by about three inches; bring to a rolling boil and boil for five minutes, then remove the pan from the heat and let stand for one hour.)
- Drain the chickpeas and place in the bowl of a food processor fitted with the steel blade. Add all of the other ingredients except for the oil and process until the chickpeas are finely minced, scraping down the sides of the bowl as necessary, 1 to 2 minutes. The mixture shouldn't be completely uniform -- you want a slightly nubby texture -- but you'll need to process it enough so that it is moistened and binds together.
- Form heaping tablespoonfuls of the mixture into patties about ½ inch thick and 1½ inches wide.
- Heat ¼-inch of oil in a large nonstick sauté pan over medium heat. When the oil is hot and shimmering, add half of the falafel to the pan (the falafel should sizzle immediately when you drop it in the oil; if it doesn't, wait another minute or two for the oil to heat up.) When the first side is golden, flip and cook a few minutes more until golden all over. The total cook time should be 3 to 5 minutes. Using a slotted spoon, transfer the falafel to a paper towel-lined plate to drain. Cook the second batch, then serve warm or room temperature with tahini sauce or yogurt sauce.
- Note: Nutritional information was calculated assuming that approximately 2 tablespoons of the oil are absorbed into the falafel when frying.
Pair with
Nutrition Information
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- Per serving (12 servings)
- Serving size: 2 falafel
- Calories: 153
- Fat: 4 g
- Saturated fat: 0 g
- Carbohydrates: 22 g
- Sugar: 4 g
- Fiber: 4 g
- Protein: 7 g
- Sodium: 111 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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This recipe worked perfectly and was delicious. I also made the Israeli Salad and Taziki Sauce and stuffed it all into warm pitas. Wow! Half recipe made 10 falafel, enough for two meals for my husband and me. Reminded me of great meals at Zahav in Philadelphia.
Hi Jenn,
I’ve made this recipe before and it worked out well for me. I was just wondering how far in advance can I make the falafel mixture without frying it? I like to prep things ahead of time when I have company coming over, so I was hoping to just fry them up the day after.
Thanks!
Hi Catherine, Prepping the falafel a day in advance should be just fine. Hope everyone enjoys!
I have to admit defeat on the falafel. I am not sure that all dried chickpeas are created equal, because I bought a large bag of dried ones and soaked them for 24 hours as per the recipe. When I drained them into the colander they were still quite hard and didn’t really crush that well, so I boiled them for 5 minutes and then left to cool for an hour. After they had been in the food processor for about 4/5 minutes I tried to get the mixture to make a patty, but it was too dry and crumbly. I added an ounce or two of water and processed again for a couple of minutes. I could then form the patties, but as soon as I put them in the hot oil they just turned to mush. I tried with hotter oil, then with cooler oil but the result was the same. I cooked a few in the oven and they tasted great, but were too dry.
I find it very hard to give a rating for the recipe because the taste was good, but the falafel just didn’t turn out as it should. I’m thinking that if they were deep fried in very hot oil they would probably have less chance of breaking up, but that is just a guess.
Dinner was saved by the fact that Jenn’s tabouleh and tzatziki came out perfectly.
In case anyone else was thinking of trying it, this does not work in a blender! You need a food processor! I ended up doing about 10 small batches, pushing down the sides every few seconds to process everything which was slow and a bit messy. The end result was very tasty, though some of them fell apart while frying. If I were to try again, I would mash the chickpeas with a potato masher and then finely chop the rest of the ingredients and then stir together.
Hi Jen
What could I have done wrong if the falafel balls fell apart while pan frying them?
I love ALL of your recipes- I cooked your recipes every day during this crazy year!!! Thank you!!
Glad you like the recipes, but sorry you had a problem with these! You may just need to process the mixture a bit more until it gets moistened and pasty; it takes a few minutes. Hope that helps!
Hi Jenn, I’ve made falafels using another recipe from an egyptian lady’s food blog (before I ever knew about this blog), it also has raw soaked chickpeas and essentially similar seasonings as this recipe, and when I was afraid they would fall apart— my food processor is small and not that powerful so it was had to grind them properly— I stuck them in the freezer on a plate while the other batch was cooking, and it helped them survive the first few seconds of frying when the crust has to form. Seems to me these mixtures need that balance of hot oil and being packed firmly, handled delicately, and left alone for the first instants of frying. You think it is going to fall apart but if you set it gently in the oil and let the crust form (hot oil is essential), they set. And the freezer helps that by firming them up a bit, making them easier to handle. You can also make them ahead and freeze them solid and then cook them, adjusting the cooking time. Looking forward to trying this version, I really like the nutty taste and texture of the soaked raw chickpeas, and I think this is the authentic way of preparing them.
Hi Jenn!
I made the falafel on my new Air fryer and the result was amazing!
I also made the tahini sauce but instead of 3/4 cup of tahini I mixed 1/4 tahini and 1/2 greek yogurt, also amazing And finally, the pink turnips, who would’ve thought that they were so easy to made!
Thank you so much for your recipes, tips and tricks!
Falafel needs to be balanced just right so the balls come out of the oil still a bit moist. Finding the right balance in the 3 to 5 minutes pan-fry step is key. I see others have commented they left the balls in too long and they got cooked instead of fried. The pan-fry stage is key.
I’ve made these falafels 3 tunes now and they are delicious! I love the cilantro and parsley so this last time I actually measured how much I put in…about double what the recipe called for and they still turned out great! One thing I have learned is to shake out as much water as possible from the chickpeas.
Beautiful Recipe ~ I never go back to any other Falafel or Hummus ~ Worth the effort ~
Very user friendly ~ My husband enjoyed very much ~ and so did I ~
This is far and away the best Falafel recipe I have tried. It comes out perfect every time and literally takes only a few minutes to prep (as long as you remember to set your chick peas in water the night before) It is on our dinner rotation bi-weekly. We have even turned some of my daughters teenage friends into Falafel lovers having them try them for the first time!
Our Christmas dinner this past year was anything but ordinary. Instead of a large family gathering, we kept it to the household only. So it was no better time to deviate from the traditional ham/roast and sides and try a first time Mediterranean dinner. While putting together the menu, I added the Jen’s falafel and her whipped feta. Amazing. Just what we were looking for to accompany a rack of lamb.
Hi Jenn,
I’ve tried a handful of your recipes in the last couple of months (recently discovered your blog) and have loved everything I tried. I just made this falafel recipe and it turned out great! I followed it word for word and made half of it by frying the patties and the other half by air frying just to compare the two. I found the air fried ones to be drier than the fried ones and that was no surprise. But both were tasty. Thank you for yet another great recipe! My husband is a picky eater and he has enjoyed everything I’ve tried from your website. Your recipes and instructions make me feel more confident in my ability to cook. Many thanks again!
I soaked the beans for 24 hours and they were still quite hard. I was doubting you, but I continued. You did not let me down. My family loved them. Thank you, Jenn.
Jen, after the chickpeas soak overnight and are rinsed, do you cook them before you process them?
No, you don’t need to cook after soaking them. Hope that clarifies and that you enjoy!
I made these last night with the Israeli salad. My husband and I thought they were terrific! We’ve recently eliminated meat from our diet (except for 2 strips, not 3, of bacon in the fantastic Lentil soup). This Falafel recipe makes a great meal option that I’m adding to our mealtime menu.
I was getting panicky because the mix wasn’t holding together. Rereading the reviews, I saw Ricky’s (Nov 2020). Ricky is absolutely right. Continue processing, pausing to press a heaping tablespoon between your palms until you get a patty that holds well. They turned out beautifully!
Best ever! Five stars. Everton Stockholm
We made so many of your recipes and they were all amazing, but this one is the exception for us. First we tried to fry the patties but they were getting cooked instead of fried so we trashed them. Second batch we put in the oven instead and this was a little bit better but still tasteless.
Made the falafel last night. Great hit and they stayed perfectly together. Thanks
I love this recipe! It’s so ridiculously easy and even my very picky two year old devours it and says “YUMMY!” whenever I make it.
Hi Jen,
How long would the soaked chickpeas keep in the fridge? Do you suggest draining them or keeping it in water and put in fridge?
Thanks
I’d say they’d last 2 – 3 days in the fridge (and I would drain them before refrigerating). Hope that helps!
Hi Jenn,
What do you do with the chickpeas if you can only find them in the can
Unfortunately, this recipe won’t work with canned chickpeas — sorry!
Hi Jen,
Would these work in an air fryer?
Thanks,
Janelle
Hi Janelle, I don’t have an air fryer I don’t know much about using one so it’s hard to say for sure – I’m sorry! You may find these tips helpful in converting traditional recipes to air fryer versions. Hope that helps at least a bit!
Absolutely I use the air fryer and oven all the time with these. I put the air fryer on 380 for approximately 20 to 30 mins. Spray first with a bit of olive oil. Turn Galway through and take out when nice and brown.
Loved this recipe, thank you! I wonder if people who are having bad luck are cooking their chickpeas. I almost did.
Hi Jen,
Could canned chickpeas be used in this recipe?
Christie
Unfortunately, they won’t work here — sorry!
Hi Jenn, Thank you for all of your amazing recipes. I agree with other followers that this is the most reliable food blog to find consistently outstanding recipes. I attempted your falafel recipe about a month ago and agree with other comments that the flavour is outstanding. Unfortunately however I also had trouble with the patties falling apart. I would like to try this recipe again and was wondering if you had found any solutions. I was using a cast iron pan and avacodo oil on high heat. Thank you!
Hi Celeste, I wish I could give you some guidance about how to keep the falafel from falling apart but I’ve made it multiple times without being able to duplicate the problem that some people have (and have done a lot of research to try to determine what tweaks I can make, but I’ve come up empty-handed) — I’m sorry, but I’ll keep at it! (I did remove the recipe from the blog for a period of time because of the issues, but a number of people requested I put it back. It’s definitely a head-scratcher for me that it’s a problem for some but not others!!
I think the problem is they’re not grounding it down enough it should almost be like a paste. Before taking out of the food processor take a bit in your hands and press together to see if it holds it’s shape. Hope that’s helpful
I had trouble with this too. Fixed it by running the mixture longer through my food processor so the chickpeas are more like a thick paste than in chunks. I also found that making the patties flatter helped keep them together.
I am opposed to frying, do you have any suggestions for baking?
Hi Diana, You’ll get the best result by frying the falafel, but if you’d like to bake them, coat a baking sheet with a few Tbsp. of oil and bake them in a 375-degree oven for 10 – 15 minutes per side, or until golden.
I have been following you and making your recipes for over 10 years. This is the first time nothing worked. I tried it 3 times. I love all your recipes, but I too followed the recipe exactly, when I put them in oil they fell apart and did not cook, I made sure the oil was hot, Nothing worked, Each time I made them the same thing happened. Any suggestions why?
Hi Lori, I’m sorry you had a problem with these (3x)! You’re not the only person to experience this. I’ve made these so many times and have not been able to replicate the problem. I’m going to do some research to see if I can determine why some people do.
Maybe try adding some chickpea flour to help bind everything.
Hi Jenn! Made these last night and they were a big hit! My question is do you have any other recommendations as far as the oil used for frying? We did use the vegetable oil but we prefer to cook with other types. Would olive oil or coconut oil work or was there a specific reason why the veg oil was in the recipe. Thanks! We love all your recipes.
So glad you enjoyed them, Maureen! Coconut oil should work well. I don’t use olive oil for frying because it’s expensive and has a lower smoke point. Hope that helps!
I had difficulty getting the falafels to stick
together. So unfortunately they were not very
Successful. I will try again.
I loved being able to throw everything in the food processor, this was easy recipe (since I planned ahead and soaked peas, Although I soaked them a little longer because they still felt firmer than I thought they should’ve been but they were exactly the way they should’ve been I just have never soaked dried chickpeas before), and I had plenty leftovers for a quick snack. Thank you!
Sadly, this was a complete failure for me 🙁 I was possibly foolish to even try as it says “as easy as meatballs” and meatballs are my nemesis. I have tried repeatedly but never successfully made meatballs and always end up in tears of frustration whenever I try. (They never hold together, which was exactly my problem here too.)
I followed the recipe exactly (using dried chickpeas, not canned) and my mixture looked like yours, exactly perhaps a little less lumpy, but my patties lacked any kind of structural integrity. It didn’t seem overly dry or overly moist, though I guess it must have been too much one or the other. I tried to fry some but most fell apart on the way to the pan, and the few that did make it fell apart in the pan while cooking or when I tried to flip them. I tried to bake some in the oven, but those crumbled apart on the baking tray when I tried to flip them, or if I just looked at them funny. I ended up dumping the rest of the mixture into the frying pan and frying it until it was cooked, kind of how I would fry ground meat. The flavour was great, but it had been such a frustrating experience that I didn’t really enjoy my dinner when I finally got to eating it. Definitely not a recipe I’ll be trying again.
Hi Laura, so sorry you had such a problem with these! It’s a head scratcher for me as I’ve made these many times and have not been able to duplicate the problem. I’m going to do some research to see if I can figure out why some people do. Again, sorry these were such a fail!
Laura, my first batch did the same thing. my oil wasn’t hot enough. So make sure your oil is hot and keep it hot. good thing is everything is edible raw, so I put mine in and take them out as soon as they turn brown… success, I hope this helps.
Why would you give this one star, over your frustration. The rating should be based on flavor and you said they were good. I feel you should change your rating because it’s misleading. No offense but this is an easy recipe.
I’m so excited to make this! But just fyi, when I search Felafel on your website, nothing comes up! I had to get creative to find the recipe again!
Hi Ruthie, I think it’s the way you spelled it (with an “e” in place of the first “a” in the word). Glad you found it though and hope you enjoyed!
Dear Jenn,
I’m still on high over an hour later after making your Falafel! One bite and I said – WOW. And I mean wow.
I’m 35 and love cooking and although I had Falafel as a child at home (that my mom tried to re-create after our many travels), I’ve never attempted it. All these years and I’ve never done it. Mom’s was bland and hard (sorry Mom). Mine was green (is that normal?) and amazing!!!! I have a vitamix and not a cusinart blender, and so it MEGA mixed it really fast. So I was petrified that it was too wet!!! (My husband watched the whole process of fear to ecstasy over the Falafel with utter amusement by the way:))I made your Tzatziki Sauce to go with it. I couldn’t find pita, but will try harder next time. The Lebanese bread readily available Down Under was too dry. But your Falafel, I am in love!!!!! Thank you thank you!!!!My children ages 2-12 loved it too! 💖💖
Look up “Chef John’s Pita Bread” recipe. It is simple, easy and you will never want store bought pitas again.
Thank you! Will try!
I could not find dried chickpeas anywhere, so I had to use canned chickpeas. I opened and rinsed the peas then drained and let then air dry in the refrigerator for 24 hours. They turned out better than expected.
Question. After you soak the chickpeas for 24 hours, do you drain and then boil to cook them? Or are you soaking for 24 hours, draining and then proceeding with the recipe?
You don’t need to cook them after soaking; just drain them and proceed with the recipe. Enjoy!
Hi
Made falafels last night!
I had trouble with consistency and added 1 beaten egg to bind the ingredients enough to fry….they came out great!
These were delicious! I chilled the patties while I prepared the toppings and sauces and they held together when I fried them. Thank you!
Hi Jenn,
I want to try and make this recipe with what I’ve got in my pantry to avoid a trip to the store right now, but I don’ have dried chick peas. Do you think if I roasted canned chickpeas to dry them out a little (but not make them crispy) that it might get me closer to the texture of the dried ones? Trying to get creative!
Unfortunately, that won’t work, Maggie — sorry!
Hi Jenn,
I soaked my chickpeas overnight a few days ago, drained them and put them in the fridge for that evening….and then promptly forgot about them until this morning! I should be able to use them in this recipe even though they’ve been in the fridge for a while, right? Thanks 🙂
I think they should be fine. Please LMK how the falafel turns out!
Forgot to post! Turned out totally fine – delicious as usual.
So glad – thanks for the follow-up! 🙂
Help! I’m trying to make this and it seems I over processed it because it won’t hold together. What can I add to it to make it hold? Thank you!
Hi Natalie, Is it possible that you haven’t processed it enough? It takes a few minutes to get to the right consistency. If that doesn’t work, you could try adding an egg to the mix, which may help to hold things together.
Hi Jenn, would dried herbs work instead of fresh? How much should I use?
I really like the fresh herbs here, but dried should work. I’d use a generous tablespoon of both the dried cilantro and parsley. Hope you enjoy!
Thank you Chef! What an amazing recipe!!
What a great recipe. I made these and cooked them using your latke method in the oven. They came out great and for me way easier that way.
Jenn, you mentioned that these don’t have to be fried. Maybe I missed it in the recipe, but how would you recommend cooking them if one preferred not to fry them?
Hi Kristiana, Sorry for any confusion. The recipe doesn’t require the falafel to be deep-fried but they do get pan-fried. Hope that clarifies!
This worked really, really well for me! I did the overnight soaking method and left the mixture in the fridge for a few hours before frying in the pan because I was afraid they wouldn’t stay together. But they did and are really stable! I’d been looking for a good falafel recipe for some time because I wanted to control the salt (since I find restaurant and ready-made falafel a bit too salty) and this recipe worked really well! Thank-you!
5 stars for flavor, but 1 for execution. Most of the patties made it into the oil intact, but none of them survived and I watched dinner disintegrate into a gloppy mess in the frying pan. I rescued the meal by scooping out what now resembled falafel sand with a slotted spoon and blotting it with lots of paper towels. Then I reformed into balls and baked in the oven at 400 degrees for 15 minutes. With careful handling the balls made it to the pita for serving. They disintegrated at first bite, but the flavor was there and even a little crispiness. I’m not sure where I went wrong. I used the quick-soak method on the beans and the patties stayed together until they got into the oil.
Hi Laura, sorry to hear you had a problem with the falafel falling apart! I updated the recipe a few months ago to suggest that people boil/cook the chickpeas for five minutes (instead of two) that I suggested previously. Were you by any chance using the older version of the recipe? If so, that would likely explain it.
I boiled the chickpeas for 5 minutes and then turned off the heat and left them in the pot for a little more than an hour. The falafel flavor was so good that I’ll try again and maybe add an egg to the mix and process everything for a longer time as some other commenters have suggested.
I hope you have better luck the next time around! 🙂
Finally tried these again and this time they held together beautifully. I soaked the beans for 24 hours rather than doing the quick-soak, and I processed the mixture longer as several other commenters suggested. The patties formed easily without anything crumbling off and they stayed together in the oil. So I second what others have said: Be sure to process everything until it looks almost smooth and not crumbly. If the patties stick together in your hand without the edges falling off they should stay together in the oil. Great recipe and I love the community of folks who help everyone improve their efforts.
Hi, this was my first time attempting to make falafel. Using what I had in the pantry, I mixed it up a bit & replaced the scallions for a medium red onion finely chopped, added a little more parsley & cilantro (or coriander as we call it here in Australia) and 2 teaspoons of sesame seeds as well. Recipe worked a treat! They held together perfectly. Crunchy on the outside, but not at all dry on the inside.
Will absolutely make them again. I’m now going to have a look at some of your other recipes – Thank you!
Hi Jen,
I only have a small food processor or a large Breville blender. Would it be better to use the food processor and do this in batches or do it all at once in the Breville blender?
Thanks!
Hi Jen, I’d do batches in the food processor. Hope you enjoy!
These were wonderful…the slight hint of cinnamon is delicious as a compliment to the savory ingredients. I used the overnight soaking method and think the trick may be to process everything long enough to be able to form patties but not turn mixture into paste. The store bought pitas did not do these justice so will make homemade pitas next time. Maybe you could post a recipe…didn’t see one on the site. Love your recipes and cook from your site frequently. Thanks!!
Also interested in a pita recipe. Thanks
I’ll add it to my list of recipes to potentially develop! 🙂
So I was just in NYC and had falafel 4 times from a food cart just outside our hotel. They were fantastic. I was thinking that maybe I should attempt to make my own at home. Just a few days later this recipe appeared in my box. You read my mind Jen! These are fabulous, very flavorful, and crunchy on the outside. Yum! I was sure to blend the mixture until pasty and it held together just fine. They were just what I was looking for and more. Thanks!
So delicious and seriously irresistible! Can’t comprehend though, how something so small and made from chickpeas could hold that much calories (228) in a single piece!?
Hi Sue, glad you like these! When calculating nutritional information for something that is fried in oil like this, I have to guesstimate how much oil gets absorbed. Keep in mind that because of that, that the numbers here are just estimates — each piece may very well have fewer calories. Hope that clarifies (at least a bit)!
I’ve never made falafel before but accepted the challenge today (trying to mix up the food routine). Oh.My.Gosh. I will never try another recipe because this was SOOOOO good! Instead of using cinnamon I substituted crushed red chili flakes. Yum-o-rama!
QUESTION: Would it be possible to make these in an air fryer?
So glad you enjoyed the falafel, Dawna! I don’t have any experience with an air fryer so I don’t know enough to tell you whether or not they would work in one–sorry!
Another spectacular recipe, and success on my first attempt 😀 As mentioned in your prior comment, Jenn, I think that pulsing for a little longer does help the mixture to combine better. Again, falafel is another item that I have never made before, but is something that my son has been constantly searching for since the first time he tried a dish that he just fell in love with; however, since then, he’s not been able to find another dish that tasted like it did that first time….. until now! His verdict is that this recipe is IT, and his search is over (LOL) – if he can get it this good at home, he’s not looking elsewhere anymore!! Your recipes are getting me quite a reputation, Jenn, but I always attribute my success to you 😉
😊
Hi Jenn,
I followed the recipe exactly, using the quick soak method for the dried chickpeas. I too found the mixture to be too dry and crumbly to hold together to form patties. I added a little olive oil and some water and was able to get a few patties to hold together so I could pan fry them. The flavor was delicious, but I ended up giving up and getting rid of the rest of the mixture. I’ll try adding an egg next time. I wonder if the batter needs to be refrigerated for a little while so it will be easier to form the patties. I made your crab cake recipe the same night for the non-vegetarians in my family and they were delicious. I find your recipes to work so well that I was surprised by my falafel fail. Keep the great recipes coming!
Thanks,
Linda Geen, Washington DC
Hi Linda, I’m guessing that you just needed to process the chickpeas for a bit longer; it takes a few minutes to get to a pasty consistency that binds together.
Made falafel for a mid-eastern luncheon yesterday with tahini, bulgar salad, etc. The dried chickpeas really make a big difference to the texture since previously I used packaged mixes.
My problem was that it didn’t hold together to fry. Ended up blending in an egg which did the trick. Even more fun, I placed large spoonfuls in each section of a waffle iron without frying and served them as “fawaffles”. Still fit pita if desired and was a hit with the tahini drizzled over top with sliced cukes and shredded lettuce. Never do it any other way again.
Thanks Jen.
Susan