Most Delicious Falafel Recipe (Fried and Baked)

My Favorite Falafel Recipe: Crispy, Flavorful, and Easy to Make

As a busy working mom, finding time to cook delicious and healthy meals can feel like a constant juggling act. But I've discovered that sometimes, the simplest recipes are the most satisfying. This falafel recipe is a perfect example. It’s incredibly versatile, allowing you to fry, bake, or even air-fry them, depending on your preference and time constraints. And the best part? It requires minimal preparation, making it ideal for even the busiest weeknights.

I love how adaptable this recipe is. Sometimes, I crave the crispy exterior of deep-fried falafel; the golden-brown crunch is simply irresistible. Other times, I opt for the healthier baked version, achieving a satisfyingly crispy texture without the added oil. Either way, the result is consistently delicious. The flavors are vibrant and authentic, with the perfect balance of herbs and spices. It’s a recipe I’ve perfected over time, adjusting the ingredients slightly to suit my family's preferences and always achieving incredibly tasty results.

The Magic of Chickpeas: The star of the show, of course, is the humble chickpea. These little legumes are packed with protein and fiber, making this a wholesome and satisfying meal. Soaking them overnight is key to achieving a smooth and tender texture in the final falafel. Don’t skip this step! It’s worth the extra bit of planning, I promise. I often soak my chickpeas the night before, making the actual preparation process a breeze the following evening.

Herb Heaven: I'm a big believer in fresh herbs; they truly elevate the flavor profile of any dish, and these falafel are no exception. The combination of parsley and cilantro brings a bright, refreshing taste that complements the earthy chickpeas perfectly. Feel free to experiment with other herbs, such as mint or dill, if you wish – these additions could also create a delicious variation!

Spice it Up: The spices are another crucial component of this recipe. The cumin, garlic, and cardamom create a warm and aromatic flavor base. I like to use a little black pepper to add a bit of zing, but you can always adjust the amount to your personal preference. A tiny pinch of cayenne pepper could be added for those who like a little heat!

Serving Suggestions: The possibilities are endless! I often serve my falafel in pita bread with hummus, tahini, and a generous helping of chopped vegetables like tomatoes, cucumbers, and onions. It's a fantastic lunch or dinner option, perfect for meal prepping. You can also serve them as an appetizer or snack with a side of tzatziki. The falafel are also incredible served alongside a simple salad – a refreshing counterpoint to the richness of the falafel.

Beyond the Plate: This recipe is more than just a meal; it's a culinary adventure. It’s a gateway to exploring Middle Eastern and Mediterranean flavors, introducing your family to a diverse range of tastes and textures. It's a great opportunity to share cultural traditions and create lasting memories around the dinner table. Even better – It's a perfect recipe to adapt and personalize to your preferences. Add different spices, herbs or vegetables to create your signature falafel dish. Let your creativity flow!

Recipe Conclusion: This falafel recipe is a testament to the simplicity and satisfaction of good food. It's easy to make, healthy, delicious, and adaptable to different cooking styles and preferences. So, whether you’re a seasoned chef or a beginner in the kitchen, I highly encourage you to give this recipe a try. It’s a recipe that’s guaranteed to become a family favorite.

Ingredients:

• 1 cup dried chickpeas, soaked overnight
• 1/2 cup roughly chopped onion
• 1 cup fresh parsley, roughly chopped
• 1 cup fresh cilantro, roughly chopped
• 3 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon black pepper
• 1/2 teaspoon cardamom
• 2 tablespoons chickpea flour
• Avocado oil for frying or baking

Remember to adjust the spices and herbs to your taste. Happy cooking!

Step-by-step

• The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by 2-3 inches, as they'll triple in size.
• Drain and rinse the chickpeas and add them to your food processor.
• Add the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom, and black pepper to the food processor and pulse several times until it resembles the texture of coarse sand.
• Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid.
• Refrigerate the mixture for 30 minutes to one hour.
• Use your hands, an ice cream scoop, or falafel scoop (1.5 tbsp) to form the falafel into balls or patties. If you find the mixture is too wet, you can add another tablespoon of chickpea flour. If it's too dry and crumbly, you can add a teaspoon or two of water or lemon juice.
• Once the falafel are formed, you can cook them by your preferred method below:
• How to Deep Fry Falafel: Heat about 3 inches of oil (I use avocado oil) in a pot on medium heat to 350F. Once the oil has reached temperature, gently drop 6-8 balls into the oil at a time. Let them cook for 1-2 minutes or until golden on the outside. Use a skimmer to remove the falafel to a paper towel-lined plate.
• How to Pan Fry Falafel: Heat a few tablespoons of oil in a pan (I prefer cast iron) on medium-high heat. Gently place the falafel in the pan and cook each side for 2-3 minutes or until golden, then transfer to a paper towel-lined plate.
• How to Bake Falafel: Preheat your oven to 425F. Lightly spray or brush a baking sheet with oil. Place the falafel on the baking sheet, lightly spray or brush the top side with oil and bake for 25-30 minutes, flipping halfway through. You can also bake them on parchment paper or a silicone mat without any oil. They’ll just be slightly less crispy and golden.