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Whenever I go out to eat, I used to order falafels because – in my mind – it was one of those dishes that seemed overwhelmingly difficult. In reality, it’s actually very simple! After discovering and tweaking this recipe to make it my own, I can easily whip up some fuego tacos in under 40 minutes. They’re the perfect savoury, protein-packed addition to your Middle Eastern-inspired meal, Mediterranean themed dinner, or atop your fresh salad with a creamy tahini dressing.
Easy Homemade Falafel Recipe
This recipe makes about 12 falafels. Total prep and cook time takes about 35 minutes.
- 1 can of chickpeas (425g)
- ½ onion (finely chopped)
- 3 cloves garlic (minced)
- ⅓ cup cilantro (finely chopped)
- 2 tbsp sesame seeds
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp dried chili flakes
- ¼ tsp coriander powder
- 1 ½ tsp cumin
- 3-4 tbsp flour
- 3-4 tbsp high heat oil (like avocado oil)
- Drain chickpeas and rinse.
- Add to a food processor with the chopped onion, minced garlic, chopped cilantro, sesame seeds, and the remaining spices. Add everything EXCEPT the flour and oil.
- Add flour 1 tbsp at a time and pulse to combine. Keep adding flour until no longer wet and you can easily roll it into a ball without being uber sticky.
- Taste the mix and adjust seasonings if necessary.
- Roll into tbsp size balls and transfer to a baking sheet. Place baking sheet in the freezer for about 20 minutes. This will help them keep their shape.
- Once cooled, flatten them lightly with a spoon. Then heat a large skillet over medium heat and add enough oil to generously coat the pan. Once hot, add as many falafels as it takes to fill the pan comfortably.
- Fry the falafels for about 4-5 minutes, until they’re brown and crispy on each side.
- Once all cooked, place on a plate with paper towel and dab all excess oil off.
- Serve warm with hummus or on a bed of greens. Enjoy!