Falafel Recipe – Baked or Fried

Falafel is easy to make, crispy and flavorful. This Falafel recipe can be baked, fried, and even frozen to enjoy later.

Falafel is a family favorite in our house. It’s a great source of plant protein thanks to the chickpeas and it’s so flavorful from all of the herbs and veggies packed in them. We love making a double batch of falafel so we can enjoy some now and freeze some for later.

We make falafel at least once a month and serve with pita, hummus, tahini or tahini sauce, Shirazi salad,or Israeli salad.

what is falafel?

Falafel is a Middle Eastern dish. it’s made up of mashed chickpeas, herbs, onion, garlic, and spices. It’s formed into balls, fritters, or patties. Typically fried or baked.

Falafel is naturally vegan. It is also free of eggs, wheat, dairy, soy, and even gluten. It’s a meat-free dish that is an excellent meal for vegetarians and vegans, but even those who do eat meat love them too!

Falafel ingredients

• Chickpeas: The best way to make falafel is by soaking dried chickpeas. Some recipes will call for using canned chickpeas and that’s a big no-no.
• Parsley, Cilantro, Onion, and Garlic: Fresh and finely chopped.
• Cumin: Ground, for a warm, earthy undertone.
• Coriander: Ground, to complement the cumin.
• Baking Soda: Helps in leavening and crisping.
• Salt: Remember, you can always add more after frying.
• Black Pepper: Freshly ground is preferred..
• Oil: Choose a high-smoke point oil for frying, such as avocado oil.

How to make Falafel

Prepare Chickpeas: Rinse and soak the chickpeas in a large bowl covered with triple their volume of water for 12-24 hours. Drain and rinse.

Mix Ingredients: In a food processor, blend soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking soda, salt, and pepper until crumbly.

Preheat oven to 375°F (190°C) if baking.

Shape Falafel: Form the mixture into patties or balls.

• To Bake: Bake falafels on a lined sheet for 25-30 minutes, flipping halfway.
• To Fry: Fry falafels in hot oil at 350-370°F (177-188°C) for 3-5 minutes until golden, then drain on paper towels.

Serve: Enjoy with pita, hummus, and salad.

Can you bake falafel?

Yes! If you’re trying to limit your fried foods or don’t use oil you can easily bake your falafel. They bake up in about 25-30 minutes. Baked falafel are a bit more on the dry side due to not using oil.

Can you freeze this falafel?

Yes! Simply form uncooked into falafel into patties or balls and place on a lined baking sheet. Freeze until firm and then place falafel into a freezer safe container for later use. Once you’re ready to use them just place in the desired amount in the refrigerator and allow them to defrost overnight.

You can also serve with sauces and dips –

• Tahini Sauce – this is just made out of crushed sesame seeds (tahini) and then mixed with lemon juice, garlic, and a little water to thin out into a sauce.
• Hummus – to make hummus you only need chickpeas, tahini, lemon, olive oil, and salt. It’s very easy to find in stores.
• Ketchup – kids love it with ketchup, it’s almost like eating nuggets.
• More options include cucumber yogurt sauce or tzatziki sauce.

Recipe tips and alterations:

• If you want to prep ahead you can double the recipe and freeze half.
• Do not use canned chickpeas. It will be watery and mushy.
• The falafel mix should be crumbly, not pasty or smooth. Over-processing can result in dense falafels.
• If you can’t cook right away you can refrigerate until ready to use within 12-24 hours.
• Dampen your hands or the falafel scoop with a little water to prevent sticking and to make uniform falafels.
• Add a pinch of cayenne pepper or chili flakes for a spicy kick.
• Add fresh mint or increase the amount of cumin to add even more flavor.
• If your falafel mixture is too moist you can use a bit of chickpea flour as needed.