Easy Falafel Recipe

Name: Easy Falafel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chickpeas (stones and other debris removed); 4 garlic cloves, pressed; 1/4 cup parsley, roughly chopped; 1/4 cup mint, roughly chopped; 1/4 cup cilantro, roughly chopped; 1/2 tablespoon ground cumin; 1 teaspoon baking powder; 1 teaspoon sea salt; 1 teaspoon black pepper; 1/4 teaspoon red pepper flakes; 2 tablespoons unbleached all-purpose flour (substitute chickpea flour); 1 tablespoon lemon juice; 1 1/2 cups canola oil, for frying (or as needed)

Servings: persons

1 cup chickpeas (stones and other debris removed)
4 garlic cloves, pressed
1/4 cup parsley, roughly chopped
1/4 cup mint, roughly chopped
1/4 cup cilantro, roughly chopped
1/2 tablespoon ground cumin
1 teaspoon baking powder
1 teaspoon sea salt
1 teaspoon black pepper
1/4 teaspoon red pepper flakes
2 tablespoons unbleached all-purpose flour (substitute chickpea flour)
1 tablespoon lemon juice
1 1/2 cups canola oil, for frying (or as needed)

1
["Place chickpeas in a bowl and cover about 2-inches with cold water; let it soak for 24 hours. Next day, drain very well and transfer to a bowl of a food processor fitted with a steel blade.", "Add onions, garlic, parsley, cilantro, mint, cumin, baking powder, salt, black pepper, red pepper flakes, flour and lemon juice; process until finely ground but not pureed, stopping a few times to clean up the sides of the bowl. Cover with plastic wrap making sure it touches the surface and transfer to the refrigerator for 3 hours.", "In a large skillet pour in oil and bring the temperature to 350u00b0F. Using a falafel scoop or a sorbet scoop, form balls the size of walnut or gold ball. Otherwise moist hands if not using scoops.", "Transfer balls (don't over crowd it) in the skillet and fry for about 5 minutes or until golden brown. Transfer them on a plate lined with paper towel before serving.", "TAHINI SAUCE.", " 3/4 cup tahini paste.", " 3/4 cup 2% plain yogurt.", " 1/4 cup freshly squeezed lemon juice.", " 1/4 teaspoons garlic powder.", " 1 pinch ground Himalayan sea salt.", "In a small bowl, combine all the ingredients; whisk until well blended. Cover and transfer to the refrigerator for 3 hours."]

1073

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup chickpeas (stones and other debris removed), 4 garlic cloves, pressed, 1/4 cup parsley, roughly chopped, 1/4 cup mint, roughly chopped, and more.

Yes, Easy Falafel falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Falafel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions