|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 85g||109%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 9g||31%|
|Total Sugars 6g|
|Vitamin C 7mg||33%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy falafel recipe brings together chickpeas and a handful of seasonings to create an enviable texture that's crispy on the outside and fluffy and moist on the inside. Falafel is a popular food in and around the Middle East, where vendors sell it on street corners in places such as Egypt, Greece, Syria, and Israel. It's also popular among vegetarians; falafel is flavorful, thanks to the parsley, garlic, cumin, and coriander, and it contains a good deal of protein because of the chickpeas.
Traditional falafel recipes use dried chickpeas and can be time consuming because of the soaking needed to make the chickpeas soft before you cook them. Proponents of this method believe that cooking the chickpeas from their dried state results in falafel that tastes better and doesn't fall apart when you fry it in a hot pan. (It helps to make sure your chickpeas are completely dry before you incorporate them with the rest of the ingredients.) This recipe, however, is for falafel from canned chickpeas, which cuts down on preparation time, and the flour helps to bind it. It's perfect for those who want an easy falafel recipe that can be made on a weeknight.
Falafel is great on its own, with chunks of cucumber, tomatoes, olives, feta cheese, and tahini sauce or a yogurt-based tzatziki sauce for dipping. Or tuck the falafel into a warm pita with any of those ingredients, along with some red onion, too. You can also serve it as part of a bigger meze spread with hummus, tabbouleh, and other dishes.
"This quick and easy falafel recipe has just the right combination of spices to create a crispy shell with a moist center. The flavors are truly authentic!" —Diana Andrews
1 (15-ounce) can chickpeas, drained and rinsed
1 tablespoon minced garlic
1 medium onion, finely chopped
2 tablespoons finely chopped fresh parsley
1 teaspoon ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste
2 to 3 tablespoons all-purpose flour
1 1/2 cups vegetable oil, more as needed
Gather the ingredients.
Combine chickpeas, garlic, onion, parsley, coriander, cumin, salt, and pepper (to taste) in a medium bowl. Add 2 tablespoons of flour and combine well.
Mash chickpeas, making sure ingredients are thoroughly mixed together and mixture binds easily when shaped into a ball. (Alternatively, combine ingredients in a food processor. Pulse, then process, scraping down bowl occasionally with a silicone spatula, until mixture is mostly smooth, about 1 minute.) Add an extra tablespoon of flour if mixture is too sticky. The result should be a thick paste.
Form mixture into pingpong-sized balls. Slightly flatten.
Add oil to a large skillet and heat over medium-high until oil shimmers. Shallow-fry falafel in batches to avoid crowding pan, 2 to 5 minutes per batch, flipping when browned on one side and adding more oil, if needed. Remove from skillet and drain on paper towels. Serve falafel by itself, or with warm pita bread with veggies, or tahini sauce.
Can you replace all-purpose flour with chickpea flour?
Yes, you can replace the all-purpose flour with chickpea flour if you have it in your pantry. It would give the falafel an extra nutty taste and boost the protein content slightly from the chickpeas. You can even make your own chickpea flour if you like.
If you don't want to deep-fry or pan-fry the falafel, you can bake it instead. Here's how:
Heat the oven to 375 F. Spray a rimmed baking sheet with cooking spray or line it with parchment paper. Place the falafel balls 3 inches apart. Bake for 10 minutes, flip, and bake for an extra 10 to 12 minutes, until golden brown.