Falafel (Fried, Baked, And Air Fryer) Recipe

I have crafted my own Falafel From Scratch using overnight chickpeas, chopped onion, garlic and fresh herbs like parsley and cilantro. A touch of cayenne pepper dances with ground cumin and coriander to create a truly intriguing mix of flavors that leaves you eager to explore every bite.

I recently experimented with my own twist on homemade falafel and I gotta say, it turned out to be a game changer. I started off by soaking 1 cup dried chickpeas overnight so they’re ready to go.

Then, I mixed in a medium chopped onion, 3-4 garlic cloves, and a generous amount of chopped fresh parsley and cilantro. I added in 1 teaspoon ground cumin and 1 teaspoon ground coriander, with an optional sprinkle of cayenne pepper if you’re feeling spicy.

I also tossed in a bit of chickpea flour to help bind everything together along with a pinch of salt and pepper. Whether you decide to fry them up in vegetable oil, bake them, or try the air fryer route, each method brings a slightly different twist to this low calorie falafel from scratch.

I’m always excited to share recipes that feel like a breath of fresh air for vegan meals. Enjoy creating your own variations!

Why I Like this Recipe

I love this recipe because it’s really versatile; I get to choose how I wanna cook it whether its frying, baking or air frying, and each way gives a slightly different crunch and flavor.

I appreciate how packed it is with fresh herbs and spices; the parsley, cilantro, cumin and coriander blend together to create a burst of flavor thats never boring.

I like that it uses soaked chickpeas, which not only makes it healthier but also gives it a natural, hearty texture that me and my family enjoy.

I also enjoy the fact that the instructions are easy enough to follow, even if im not super experienced in the kitchen; its forgiving and lets me tweak it a little bit every time so it never feels repetitive or too rigid.

Ingredients

• Soaked chickpeas provide ample protein, dietary fiber, and healthy carbohydrates; vital for nutrition.
• Onions add a savory touch and are essential for flavor, dont underestimate them.
• Garlic intensifies flavor n offers health benefits, like boosting immunity naturally.
• Parsley brings fresh herbal brightness, vitamins, and extra fiber to the mix.
• Cilantro offers a zesty, citrus-like taste and loads of antioxidants.
• Cumin, coriander, and cayenne deliver warmth and earthiness to every crispy bite.
• Chickpea flour binds ingredients well, supporting texture and enhancing satiety wonderfully.

Ingredient Quantities

• 1 cup dried chickpeas (soaked overnight)
• 1 medium onion, roughly chopped
• 3-4 garlic cloves
• 1/2 cup fresh parsley, roughly chopped
• 1/2 cup fresh cilantro, roughly chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional for a bit of heat)
• Salt and pepper to taste
• 1 teaspoon baking powder
• 3-4 tablespoons chickpea flour (or regular flour)
• Vegetable oil for frying

How to Make this

1. Drain the soaked chickpeas and give ’em a quick rinse, then put ’em in a food processor along with the roughly chopped onion, garlic, parsley, cilantro, ground cumin, coriander, cayenne (if you like some heat), salt, and pepper.

2. Pulse the mixture until it forms a coarse paste – don’t overdo it or it might become too smooth.

3. Sprinkle in the baking powder and chickpea flour (or regular flour) and pulse a few more times until the mixture sticks together just enough.

4. Scoop the mixture out into a bowl, cover it, and let it rest for about 30 minutes. This helps the flavors meld and the flour do its job.

5. Preheat your cooking method: if you’re frying, heat a good amount of vegetable oil in a deep skillet; if baking, set your oven to 375°F; if air frying, preheat the air fryer to 350°F.

6. While the oil heats or the oven/air fryer warms up, form the falafel mixture into small balls or patties using wet hands to keep them from sticking.

7. For frying, carefully drop a few falafels at a time into the hot oil and fry them for about 3-4 minutes on each side until they are golden brown and crispy.

8. If you’re baking, place the patties on a baking sheet lined with parchment paper, brush them lightly with vegetable oil, and bake for 25-30 minutes, flipping once halfway through.

9. For the air fryer, arrange the falafels in a single layer in the basket, spray or brush with a little oil, and cook for around 10-12 minutes, flipping them halfway for even crisping.

10. Once done, transfer your falafel to a plate lined with paper towels if fried, allow them to cool slightly, and serve hot with your favorite dipping sauce or in a wrap. Enjoy!

Equipment Needed

1. Food Processor
2. Large Mixing Bowl
3. Knife and Cutting Board
4. Measuring Spoons and Measuring Cups
5. Deep Skillet for Frying (or a deep pan with enough oil)
6. Baking Sheet and Parchment Paper (if you choose to bake)
7. Air Fryer Basket (if you’re air frying)
8. Tongs or Spatula for flipping
9. Paper Towels for draining excess oil

FAQ

Falafel (Fried, Baked, And Air Fryer) Recipe Substitutions and Variations

• Instead of using dried chickpeas, you can use canned chickpeas. Just be sure to drain and rinse them really well so the extra water doesn’t mess up the texture.
• If you don’t have fresh parsley on hand, dried parsley will work. Remember that dried herbs are more concentrated so use about one third of the amount.
• Out of fresh cilantro? Dried cilantro is an option or even a bit of basil if you’re up for trying something a little different.
• If you’re missing fresh garlic, you can substitute it with garlic powder. Use about 1/4 teaspoon for every clove you’d normally use.
• No chickpea flour? All-purpose flour can be used instead, though you might need a bit extra or less to get the right consistency for your mix.

Pro Tips

1. Let the mixture rest. Giving your blended ingredients about 30 minutes helps all the flavors meld together so you get a richer taste when you cook them.

2. Be careful not to over-blend the chickpeas and veggies. Pulsing the food processor a few times is enough; too much processing makes the texture too smooth and you lose that nice, little bite.

3. Wet your hands before forming the patties. This little trick stops the mixture from sticking to your fingers and makes it much easier to shape evenly.

4. Watch your cooking method closely. If frying, make sure your oil is properly heated so the falafel gets that nice, golden crust; if you are baking or using an air fryer, remember to flip them halfway through for an even cook.