This falafel recipe is a delightful and flavorful dish that brings the authentic taste of Middle Eastern cuisine to your kitchen. The recipe involves soaking dried chickpeas overnight, blending them with fresh herbs and spices, and frying them to perfection. Serve these crispy falafel balls hot or in a pita with salad, pickled cucumbers, red cabbage, tahina, and hummus for a satisfying meal. Created for Kenwood, this recipe is sure to impress your family and...
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Ingredients
dried chickpeas1cup- baking soda1/2tsp
- parsley, packed1cup
- coriander, packed1/2cup
- mint, packed1/2cup
- small onion, quartered1
- garlic4clove
- ground cumin2tsp
- ground coriander1/2tsp
- salt1pinch
- baking powder1/2tsp
- sesame seeds1tbsp
- Extra virgin olive oil for frying
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Nutrition (per serving)
Calories
67.8kcal (3.39%)
Protein
3.8g (7.64%)
Carbs
9.6g (3.49%)
Sugars
1.1g (2.26%)
Healthy Fat
1.6g
Unhealthy Fat
0.3g
% Daily Value based on a 2000 calorie diet
How to make Falafel
- Step 1
Soak dried chickpeas in water with baking soda in a large bowl overnight (approximately 15-18 hours). Drain the chickpeas and pat dry with a tea towel.
- Step 2
Using a food processor, grate the onion using the grating disc.
- Step 3
Remove the grating disc and add the blade attachment. Add the chickpeas, garlic, herbs, spices, and salt to the food processor bowl. Blitz until smooth and well combined, scraping down the sides of the bowl as needed.
- Step 4
Transfer the mixture to a bowl and cover with cling wrap. Refrigerate for 30 minutes or until ready to cook.
- Step 5
Before cooking, add baking powder and sesame seeds to the mixture and stir well.
- Step 6
Roll the falafel mixture into small balls (golf ball size) and set aside.
- Step 7
Add oil to a large frying pan, filling 2-3 inches up, and heat on medium-high until small bubbles appear. Carefully place the falafels in the oil and cook for 5 minutes or until crispy and brown. Remove the falafels and place them on a paper towel to drain.
- Step 8
Serve hot, or assemble the falafel balls in a pita with salad, pickled cucumbers, red cabbage, tahina, and hummus.
Want to keep this recipe for later? We can email it to you!
Nutrition (per serving)
Nutrition (per serving)
Calories
67.8kcal (3.39%)
Protein
3.8g (7.64%)
Carbs
9.6g (3.49%)
Sugars
1.1g (2.26%)
Healthy Fat
1.6g
Unhealthy Fat
0.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the chickpeas are soaked for the recommended time to achieve the right texture for the falafel.
Refrigerating the mixture helps it firm up, making it easier to shape into balls.
Use a thermometer to check the oil temperature for frying to avoid undercooking or burning the falafel.
Serve falafel immediately for the best taste and texture.
FAQS
Can I use canned chickpeas instead of dried chickpeas?
No, dried chickpeas are essential for this recipe as they provide the right texture and consistency for the falafel.
How long should I soak the chickpeas?
Soak the chickpeas for approximately 15-18 hours to ensure they are soft and ready for blending.
Can I bake the falafel instead of frying?
Yes, you can bake the falafel at 375°F (190°C) for about 20-25 minutes, flipping halfway through, but frying gives the best crispy texture.
What can I serve with falafel?
Falafel can be served in a pita with salad, pickled cucumbers, red cabbage, tahina, and hummus, or as a standalone snack with dipping sauces.
How do I store leftover falafel?
Store leftover falafel in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.
Joel Feren
(@joelferen)
I’m a Dietitian, recipe developer, and food lover who believes good nutrition should be simple, satisfying, and full of flavour. With a background in biomedical science and a passion for creating recipes that are both nourishing and delicious, I love showing that healthy eating doesn’t mean missing out. My goal is to inspire people to feel confident in the kitchen and enjoy the kind of food that brings people together.
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