Ultimate Falafel Recipe: Crunchy, Flavorful, and Vegan Friendly
Discover the ultimate falafel recipe for irresistible crunch and authentic flavor, perfect for vegan diets.
Equipment
- Food processor
- heavy pot
- - Thermometer
- Cookie scoop
Ingredients
For the Falafel Mixture
- 1 cup dried chickpeas must soak overnight
- 1 small white onion can substitute with green onion
- 2 cloves garlic adjust amount to taste
- 1 cup fresh cilantro can swap with parsley
- 1 cup fresh parsley or use extra cilantro
- 1 tsp kosher salt adjust to taste
- 1 tsp baking powder
- 1 tsp ground coriander can replace with cumin
- 1 tsp ground cumin
- 1 tbsp all-purpose flour or gluten-free flour
For Frying
- 2 cups vegetable oil heat to 350°F
For Serving
- 1/2 cup tahini sauce drizzle generously
Instructions
Preparation
- Soak chickpeas: Start by picking, rinsing, and soaking dried chickpeas in a large bowl covered with water overnight.
- Blend mixture: Drain and pat the soaked chickpeas dry. In a food processor, pulse them until roughly chopped. Then, add the onion, garlic, cilantro, parsley, salt, baking powder, coriander, cumin, and flour. Pulse until combined, being careful not to overprocess.
- Form balls: Using a 1-ounce cookie scoop or a 2-tablespoon measure, scoop the falafel mixture and form it into smooth balls about 1 inch in diameter.
- Heat oil: In a heavy pot, heat vegetable oil to 350°F, checking with a thermometer for accuracy.
- Fry falafel: Carefully fry the falafel in batches, cooking 6-7 balls at a time for 2-3 minutes until golden brown.
Serving
- Serve with fresh herbs or pickles for extra flavor.
Notes
Falafel can be refrigerated for up to 3 days or frozen for up to 1 month. Fry directly from frozen for a quick meal.