Are you ready to transform your kitchen into a falafel paradise? Whether you’re craving crispy classics, healthy baked versions, or creative twists with seasonal ingredients, we’ve gathered 32 mouthwatering recipes that promise to delight every palate. From quick weeknight dinners to impressive party snacks, there’s a perfect falafel waiting for you. Let’s dive in and discover your new favorite!
Classic Herb and Spice Falafel
Let’s cut straight to this Middle Eastern staple: Classic Herb and Spice Falafel delivers deep, savory flavor with a perfectly crisp exterior. This version uses fresh herbs and toasted spices for an authentic, aromatic bite. It’s a satisfying plant-based meal that comes together with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 ½ cups dried chickpeas, soaked overnight and drained
– ½ cup fresh flat-leaf parsley, roughly chopped
– ½ cup fresh cilantro, roughly chopped
– 1 small yellow onion, roughly chopped
– 4 garlic cloves, minced
– 1 tbsp ground cumin, toasted
– 1 tsp ground coriander, toasted
– 1 tsp baking powder
– 1 tsp fine sea salt
– ½ tsp freshly cracked black pepper
– ¼ tsp cayenne pepper
– 3 tbsp all-purpose flour
– 4 cups neutral frying oil (such as avocado or grapeseed)
Instructions
1. In a food processor, combine the soaked chickpeas, parsley, cilantro, yellow onion, and minced garlic. Pulse until the mixture is finely ground but not pureed, about 15-20 pulses.
2. Transfer the mixture to a large mixing bowl and add the toasted ground cumin, toasted ground coriander, baking powder, fine sea salt, black pepper, and cayenne pepper. Mix thoroughly with a spatula.
3. Tip: For maximum flavor, toast whole cumin and coriander seeds in a dry skillet over medium heat for 1-2 minutes until fragrant, then grind them finely.
4. Sprinkle the all-purpose flour over the mixture and fold it in until fully incorporated and the mixture holds together when pressed.
5. Cover the bowl with plastic wrap and refrigerate the falafel mixture for at least 30 minutes to firm up, which makes shaping easier.
6. Using a 2-tablespoon cookie scoop or damp hands, form the chilled mixture into 16 uniform balls, then gently flatten each into a ½-inch thick patty.
7. In a heavy-bottomed Dutch oven or deep fryer, heat the neutral frying oil to 350°F (175°C), using a deep-fry thermometer to monitor the temperature precisely.
8. Tip: Maintain the oil temperature; if it drops below 340°F, the falafel will absorb too much oil and become greasy.
9. Working in batches of 4-5 to avoid crowding, carefully lower the falafel patties into the hot oil using a slotted spoon. Fry for 3-4 minutes, turning once halfway, until deeply golden brown and crisp.
10. Tip: Let the oil return to 350°F between batches for consistent results.
11. Transfer the cooked falafel to a wire rack set over a baking sheet to drain excess oil; do not place on paper towels, as this can steam the exterior and soften it.
12. Serve immediately while hot and crisp. Soaringly crisp on the outside with a tender, herb-flecked interior, these falafel boast complex warmth from the toasted spices. For a creative twist, crumble them over a grain bowl with tahini sauce or stuff into warm pita with pickled vegetables.
Baked Sweet Potato Falafel
Yield a wholesome twist on a classic with these Baked Sweet Potato Falafel. You’ll love the natural sweetness and tender texture. They’re perfect for meal prep or a quick weeknight dinner.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 2 medium sweet potatoes, roasted and mashed (about 1½ cups)
– 1 (15-ounce) can chickpeas, drained and rinsed
– ½ cup finely chopped yellow onion
– 3 garlic cloves, minced
– ¼ cup finely chopped fresh parsley
– 2 tablespoons tahini
– 1 tablespoon extra-virgin olive oil
– 1 teaspoon ground cumin
– ½ teaspoon smoked paprika
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
– 2 tablespoons all-purpose flour
– Cooking spray (avocado oil)
Instructions
1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a food processor, combine the mashed sweet potatoes, chickpeas, onion, garlic, parsley, tahini, olive oil, cumin, smoked paprika, salt, and pepper.
3. Pulse the mixture until it is well combined but still has some texture, about 10-12 pulses.
4. Transfer the mixture to a bowl and fold in the all-purpose flour until fully incorporated; this helps bind the falafel.
5. Using a 2-tablespoon cookie scoop or your hands, form the mixture into 16 evenly sized balls and place them on the prepared baking sheet.
6. Lightly spray the falafel balls with avocado oil cooking spray to promote browning.
7. Bake for 20-25 minutes, flipping halfway through, until golden brown and firm to the touch.
8. Let the falafel cool on the baking sheet for 5 minutes before serving to allow them to set.
Vibrantly golden and crisp on the outside, these falafel reveal a soft, subtly sweet interior with earthy spices. Serve them warm in pita pockets with tahini sauce and pickled vegetables, or crumble them over a grain bowl for added texture.
Spinach and Dill Falafel
Vibrant and herbaceous, these falafel pack a fresh twist with spinach and dill. They’re baked, not fried, for a lighter, crispier texture that holds together beautifully. Perfect for meal prep or a quick, protein-packed lunch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ cups dried chickpeas, soaked overnight and drained
– 2 cups fresh spinach leaves, tightly packed
– ½ cup fresh dill fronds, tightly packed
– 1 small yellow onion, roughly chopped
– 3 garlic cloves, peeled
– 1 tsp ground cumin
– 1 tsp ground coriander
– ½ tsp baking soda
– 2 tbsp extra-virgin olive oil
– ½ tsp fine sea salt
– ¼ tsp freshly ground black pepper
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a food processor, combine soaked chickpeas, spinach, dill, onion, and garlic; pulse until finely chopped but not pureed, scraping down sides as needed.
3. Add cumin, coriander, baking soda, salt, and pepper; pulse just to incorporate, about 5 seconds.
4. Transfer mixture to a bowl, cover, and refrigerate for 30 minutes to firm up—this prevents crumbling during shaping.
5. Using damp hands, form mixture into 12 equal balls, about 2 tablespoons each, and flatten slightly into patties.
6. Place patties on prepared baking sheet, brush tops lightly with olive oil, and bake for 20–25 minutes, flipping halfway through, until golden brown and crisp.
7. For extra crispness, broil on high for 1–2 minutes at the end, watching closely to avoid burning.
8. Let falafel cool on the sheet for 5 minutes before serving to set their texture.
Baked falafel emerge with a crisp, golden exterior and a tender, herb-flecked interior. The spinach adds subtle earthiness, while dill lends a bright, aromatic note. Serve them warm in pita with tahini sauce or atop a salad for a refreshing, complete meal.
Quinoa-Crusted Falafel Bites
Escape the ordinary with these quinoa-crusted falafel bites—a crispy, protein-packed twist on a classic. They’re baked, not fried, for a lighter bite that doesn’t skimp on flavor. Perfect for meal prep or a quick, satisfying snack.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- ½ cup fresh parsley leaves, tightly packed
- ¼ cup fresh cilantro leaves, tightly packed
- 3 cloves garlic, minced
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 large pasture-raised eggs, lightly beaten
- 1 cup cooked quinoa, cooled
- ¼ cup all-purpose flour
- Nonstick cooking spray
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Combine the chickpeas, parsley, cilantro, garlic, lemon juice, cumin, coriander, baking soda, salt, and pepper in a food processor.
- Pulse the mixture until it forms a coarse paste, scraping down the sides as needed to ensure even blending.
- Transfer the falafel mixture to a bowl and stir in 1 tablespoon of the extra-virgin olive oil until fully incorporated.
- Place the lightly beaten eggs in one shallow dish and the cooked quinoa in another shallow dish.
- Portion the falafel mixture into 20 equal balls, using about 1 tablespoon per ball, and roll them firmly between your palms.
- Roll each ball first in the all-purpose flour to coat lightly, then dip it into the beaten eggs, allowing any excess to drip off.
- Finally, roll each coated ball in the cooked quinoa, pressing gently to ensure an even, thick crust adheres.
- Arrange the quinoa-crusted balls on the prepared baking sheet, spacing them about 1 inch apart.
- Lightly spray the tops of the balls with nonstick cooking spray to promote browning.
- Bake for 20–25 minutes, flipping the bites halfway through, until the quinoa crust is golden brown and crispy.
- Remove the baking sheet from the oven and let the falafel bites cool for 5 minutes on the sheet to set.
Achieve a delightfully crunchy exterior with a tender, herbaceous interior. The quinoa adds a subtle nuttiness that complements the warm spices. Serve them warm with a tahini-yogurt dip or tuck them into pita pockets with crisp vegetables for a complete meal.
Lentil and Carrot Falafel
Kickstart your week with these protein-packed Lentil and Carrot Falafel. They’re a vibrant, plant-based twist on the classic, blending earthy lentils with sweet carrots for a nutritious bite that’s perfect for meal prep or a quick dinner. Forget the deep fryer—these bake up crisp with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup dried brown lentils, soaked overnight and drained
– 2 medium carrots, peeled and finely grated
– 1/2 cup finely chopped yellow onion
– 3 garlic cloves, minced
– 1/4 cup fresh cilantro leaves, finely chopped
– 1/4 cup fresh parsley leaves, finely chopped
– 2 tbsp extra-virgin olive oil, plus more for brushing
– 1 tbsp freshly squeezed lemon juice
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp baking powder
– 1/2 tsp fine sea salt
– 1/4 tsp freshly ground black pepper
– 1/4 tsp cayenne pepper (optional)
Instructions
1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a food processor, combine the soaked lentils, grated carrots, chopped onion, minced garlic, cilantro, and parsley.
3. Pulse the mixture for 45-60 seconds until it forms a coarse paste, scraping down the sides as needed to ensure even texture.
4. Transfer the mixture to a large mixing bowl and add the olive oil, lemon juice, cumin, coriander, baking powder, salt, black pepper, and cayenne pepper if using.
5. Stir all ingredients thoroughly with a spatula until fully incorporated and the mixture holds together when pressed.
6. Using a 2-tablespoon cookie scoop or your hands, form the mixture into 16 equal-sized balls, placing them on the prepared baking sheet.
7. Gently flatten each ball into a 1/2-inch thick patty with your palm.
8. Lightly brush the tops of each falafel patty with additional olive oil using a pastry brush.
9. Bake in the preheated oven for 20-25 minutes, flipping the patties halfway through, until golden brown and crisp on the outside.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Dense yet tender, these falafel boast a satisfying crunch from the baked exterior, giving way to a moist, herb-flecked interior. The carrots lend a subtle sweetness that balances the earthy lentils and warm spices beautifully. Serve them tucked into warm pita with tahini sauce and pickled vegetables, or crumble over a grain bowl for a hearty plant-based protein boost.
Stuffed Olive and Cheese Falafel
Mixing Mediterranean tradition with a cheesy twist, these Stuffed Olive and Cheese Falafel deliver a crispy exterior and a savory, molten core. They’re a perfect appetizer or light meal, ready in under an hour. Forget dry falafel—each bite bursts with briny, creamy flavor.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 ½ cups dried chickpeas, soaked overnight and drained
– ½ cup fresh parsley leaves, finely chopped
– ¼ cup fresh cilantro leaves, finely chopped
– 3 garlic cloves, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– ½ tsp baking soda
– ½ tsp fine sea salt
– ¼ tsp freshly ground black pepper
– ¼ cup ice water
– ½ cup crumbled feta cheese
– 12 pitted Kalamata olives, halved lengthwise
– 2 cups vegetable oil, for frying
Instructions
1. In a food processor, combine the soaked chickpeas, parsley, cilantro, garlic, cumin, coriander, baking soda, salt, and pepper. Pulse until the mixture is finely ground but not pureed, about 15–20 pulses.
2. Add the ice water and pulse 2–3 times just until the mixture holds together when pressed; do not over-process. Tip: The ice water helps bind the falafel without making it gummy.
3. Transfer the mixture to a bowl, cover, and refrigerate for 15 minutes to firm up.
4. While chilling, prepare the filling by combining the crumbled feta cheese and halved Kalamata olives in a small bowl.
5. Remove the chickpea mixture from the refrigerator. Scoop 2 tablespoons of the mixture and form it into a ball, then flatten it slightly into a disc in your palm.
6. Place 1 teaspoon of the feta-olive filling in the center of the disc, then fold the edges over to enclose it completely, reshaping into a smooth ball. Repeat to make 12 falafel.
7. In a deep skillet or Dutch oven, heat the vegetable oil to 350°F over medium-high heat. Tip: Use a thermometer to ensure precise temperature for even frying and a crispy crust.
8. Carefully add the falafel in batches of 4–5, frying for 3–4 minutes until golden brown and crisp, turning occasionally with a slotted spoon.
9. Transfer the fried falafel to a paper towel-lined plate to drain excess oil. Tip: Let them rest for 2 minutes before serving to allow the interior cheese to set slightly.
10. Serve immediately while hot. Beyond the classic presentation, these falafel shine in a pita with tahini sauce or atop a salad for a textural contrast. The exterior offers a satisfying crunch, while the interior reveals a tangy, briny burst from the melted feta and olives.
Beetroot-Pistachio Falafel Lollipops
Gather your ingredients for these vibrant, handheld falafel treats that combine earthy beets with nutty pistachios. Get ready to create a colorful appetizer that’s both visually striking and packed with flavor. Perfect for parties or a fun snack, these lollipops offer a modern twist on a classic.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 2 medium raw beetroots, peeled and finely grated (about 1 cup)
– 1 cup dried chickpeas, soaked overnight and drained
– 1/2 cup shelled pistachios, toasted and finely chopped
– 1/4 cup fresh cilantro leaves, finely chopped
– 2 tbsp tahini paste
– 1 tsp ground cumin
– 1/2 tsp ground coriander
– 1/4 tsp baking soda
– 1/4 cup extra-virgin olive oil
– 12 wooden skewers, soaked in water for 30 minutes
– 2 cups vegetable oil for frying
– 1/2 cup Greek yogurt for serving
– 1 tbsp lemon juice, freshly squeezed
Instructions
1. In a food processor, combine the soaked chickpeas, grated beetroots, tahini paste, ground cumin, ground coriander, and baking soda.
2. Pulse the mixture until it forms a coarse paste that holds together when pressed, scraping down the sides as needed.
3. Transfer the mixture to a bowl and fold in the toasted pistachios and chopped cilantro until evenly distributed.
4. Using damp hands, shape the mixture into 12 equal-sized balls, each about 1.5 inches in diameter.
5. Insert a soaked wooden skewer into each ball to form lollipops, pressing gently to secure.
6. In a deep skillet, heat the vegetable oil to 350°F over medium-high heat, using a thermometer for accuracy.
7. Carefully place 4-5 falafel lollipops into the hot oil, frying for 3-4 minutes until golden brown and crispy on all sides.
8. Remove the falafel lollipops with a slotted spoon and drain on a wire rack lined with paper towels to maintain crispiness.
9. Repeat the frying process with the remaining lollipops, allowing the oil to return to 350°F between batches.
10. In a small bowl, whisk together the Greek yogurt and freshly squeezed lemon juice until smooth.
11. Serve the falafel lollipops immediately with the yogurt-lemon sauce for dipping.
Resulting in a crisp exterior and tender, moist interior, these falafel lollipops boast a sweet earthiness from the beets balanced by the pistachios’ rich crunch. For a creative presentation, arrange them upright in a bed of fresh herbs or drizzle with a spicy harissa-infused oil to add a kick.
Zesty Lemon and Parsley Falafel
These crispy, herb-packed patties deliver a bright citrus kick that’s perfect for a quick lunch or a standout appetizer. They’re surprisingly simple to make from scratch with a food processor, and the fresh parsley and lemon zest cut through the rich, earthy chickpeas beautifully. You’ll have a restaurant-quality falafel ready in under an hour.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 ½ cups dried chickpeas, soaked overnight and drained
– ½ cup fresh flat-leaf parsley leaves, tightly packed
– ¼ cup fresh cilantro leaves, tightly packed
– 1 small yellow onion, roughly chopped
– 4 garlic cloves, peeled
– 2 tbsp fresh lemon zest, finely grated
– 2 tbsp fresh lemon juice
– 1 ½ tsp ground cumin
– 1 tsp ground coriander
– ½ tsp baking soda
– 1 ½ tsp kosher salt
– ½ tsp freshly cracked black pepper
– 2-3 tbsp chickpea flour, as needed for binding
– 4 cups neutral frying oil (such as avocado or grapeseed oil), for frying
Instructions
1. Combine the soaked chickpeas, parsley, cilantro, onion, garlic, lemon zest, lemon juice, cumin, coriander, baking soda, salt, and pepper in a food processor.
2. Pulse the mixture until it is finely ground but not puréed, scraping down the sides as needed, about 15-20 pulses. The mixture should hold together when pressed.
3. Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up.
4. After chilling, test the mixture’s consistency by forming a small ball. If it does not hold its shape, incorporate 1 tablespoon of chickpea flour at a time until it binds properly.
5. Using a 2-tablespoon scoop or your hands, form the mixture into 16 uniform patties, about ½-inch thick. Place them on a parchment-lined baking sheet.
6. In a heavy-bottomed Dutch oven or deep skillet, heat the frying oil to 350°F over medium-high heat, using a deep-fry thermometer to monitor the temperature precisely.
7. Carefully add 4-5 falafel patties to the hot oil, ensuring they are not crowded, and fry for 3-4 minutes until deeply golden brown and crisp on all sides.
8. Using a slotted spoon or spider, transfer the cooked falafel to a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining batches.
9. Serve the falafel immediately while hot and crisp. Optionally, accompany with tahini sauce, pickled vegetables, and warm pita bread.
Oven-baking is an alternative for a lighter version: arrange the patties on a parchment-lined sheet, brush lightly with oil, and bake at 400°F for 20-25 minutes, flipping halfway, until golden. The interior remains tender and moist, while the exterior develops a satisfying, delicate crust. For a vibrant presentation, serve them atop a salad of shredded red cabbage, sliced radishes, and a drizzle of garlic-lemon yogurt.
Masala-Spiced Chickpea Falafel
Elevate your plant-based meals with these crispy, aromatic falafel. Each bite delivers warm Indian spices and earthy chickpeas in a satisfying texture. Perfect for wraps, bowls, or as a snack with yogurt sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups cooked chickpeas, drained and patted dry
– 1 small yellow onion, finely diced
– 3 garlic cloves, minced
– 1/4 cup fresh cilantro, finely chopped
– 1/4 cup fresh parsley, finely chopped
– 2 tbsp chickpea flour
– 1 tbsp fresh lemon juice
– 1 1/2 tsp garam masala
– 1 tsp ground cumin
– 1/2 tsp ground coriander
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 1/4 cup grapeseed oil for frying
Instructions
1. Combine chickpeas, onion, garlic, cilantro, parsley, chickpea flour, lemon juice, garam masala, cumin, coriander, smoked paprika, cayenne, salt, and black pepper in a food processor.
2. Pulse the mixture 10-12 times until it forms a coarse paste that holds together when pressed, scraping down the sides as needed.
3. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for 30 minutes to firm up.
4. Shape the chilled mixture into 16 equal-sized balls, about 1 1/2 tablespoons each, and flatten slightly into patties.
5. Heat grapeseed oil in a large skillet over medium-high heat until it reaches 350°F, using a deep-fry thermometer to monitor.
6. Fry the falafel patties in batches for 3-4 minutes per side until deeply golden brown and crispy, avoiding overcrowding the pan.
7. Transfer cooked falafel to a wire rack set over a baking sheet to drain excess oil.
8. Serve immediately while hot and crispy.
Now, these falafel boast a crunchy exterior with a tender, flavorful interior infused with aromatic spices. Nestle them in warm pita with pickled vegetables and tahini sauce, or crumble over a grain bowl for added texture.
Coconut-Curry Falafel Patties
You’re craving something crispy, fragrant, and just a little bit different. These Coconut-Curry Falafel Patties deliver a tropical twist on a classic, blending chickpeas with aromatic curry and creamy coconut. They’re a quick, satisfying meal that’s perfect for a weeknight dinner or a creative lunch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1/2 cup unsweetened shredded coconut
– 1/4 cup coconut milk, full-fat
– 2 tablespoons red curry paste
– 1 large pasture-raised egg, lightly beaten
– 1/4 cup finely chopped fresh cilantro
– 1/4 cup finely chopped fresh mint
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 cup all-purpose flour
– 2 tablespoons clarified butter or neutral oil, for frying
Instructions
1. In a food processor, combine the chickpeas, shredded coconut, coconut milk, red curry paste, egg, cilantro, mint, salt, and pepper.
2. Pulse the mixture until it is coarsely chopped but still has some texture, about 10-12 pulses. Tip: Do not over-process, as this can make the patties gummy.
3. Transfer the mixture to a bowl and fold in the all-purpose flour until just combined.
4. Using a 1/4-cup measure, portion the mixture and shape it into 8 even patties, about 3/4-inch thick.
5. In a large skillet, heat the clarified butter or oil over medium-high heat until shimmering, about 350°F.
6. Carefully add the patties to the skillet in a single layer, working in batches if necessary to avoid crowding.
7. Fry the patties for 3-4 minutes per side, or until they are deeply golden brown and crispy. Tip: Resist the urge to flip them too early to ensure a good crust forms.
8. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.
9. Repeat the frying process with any remaining patties, adding more clarified butter or oil to the skillet as needed. Tip: Keep the cooked patties warm in a 200°F oven while finishing the batch.
A crisp, golden exterior gives way to a tender, fragrant interior infused with curry and coconut. Serve these patties tucked into warm pita with a drizzle of tahini sauce or atop a vibrant salad for a complete meal. Their unique flavor profile makes them a standout for both casual dinners and impromptu gatherings.
Cauliflower and Turmeric Falafel
Just when you thought falafel couldn’t get more wholesome, this cauliflower and turmeric version proves otherwise. It’s a vibrant, nutrient-packed twist on the classic, perfect for a quick, satisfying meal. The earthy turmeric and subtle cauliflower create a surprisingly delicious and healthy alternative.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 medium head cauliflower, riced (about 3 cups)
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1/4 cup chickpea flour
– 2 tablespoons extra-virgin olive oil, plus more for frying
– 2 tablespoons fresh lemon juice
– 1 tablespoon ground turmeric
– 2 teaspoons ground cumin
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup fresh cilantro, finely chopped
– 1/4 cup fresh parsley, finely chopped
– 2 cloves garlic, minced
– 1/4 cup neutral oil (like avocado or grapeseed), for frying
Instructions
1. Place the riced cauliflower in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture.
2. In a food processor, combine the squeezed cauliflower, chickpeas, chickpea flour, 2 tablespoons olive oil, lemon juice, turmeric, cumin, salt, and pepper.
3. Pulse the mixture 8-10 times until coarsely combined but not pureed, scraping down the sides as needed.
4. Transfer the mixture to a bowl and fold in the cilantro, parsley, and minced garlic until evenly distributed.
5. Cover the bowl and refrigerate the mixture for 30 minutes to firm up, which helps prevent crumbling during frying.
6. Using a 2-tablespoon scoop, portion the mixture and roll into 16 firm balls, then flatten slightly into patties.
7. In a large skillet, heat 1/4 cup neutral oil over medium-high heat until it shimmers, about 350°F.
8. Working in batches to avoid crowding, fry the patties for 3-4 minutes per side until golden brown and crisp.
9. Transfer the cooked falafel to a paper towel-lined plate to drain excess oil.
10. Serve immediately while hot and crispy.
A crisp, golden exterior gives way to a tender, herb-flecked interior with a warm, earthy flavor from the turmeric. These falafel pair beautifully with a tangy tahini sauce or tucked into pita with pickled vegetables for a complete meal.
Sun-Dried Tomato and Basil Falafel
Just when you think falafel can’t get better, sun-dried tomatoes and fresh basil elevate it. This version is packed with flavor and perfect for a quick, satisfying meal. It’s a simple twist on a classic that delivers every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 ½ cups dried chickpeas, soaked overnight and drained
– ½ cup sun-dried tomatoes in olive oil, drained and chopped
– ½ cup fresh basil leaves, packed
– 1 small yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– ½ tsp baking soda
– ½ tsp fine sea salt
– ¼ tsp freshly ground black pepper
– ¼ cup all-purpose flour
– 2 tbsp extra-virgin olive oil, plus more for frying
– 1 large pasture-raised egg, lightly beaten
Instructions
1. Pulse the soaked chickpeas, sun-dried tomatoes, basil, onion, and garlic in a food processor until coarsely ground, about 10 pulses.
2. Transfer the mixture to a large bowl and stir in the cumin, coriander, baking soda, salt, and pepper until fully combined.
3. Fold in the all-purpose flour, 2 tbsp extra-virgin olive oil, and the lightly beaten pasture-raised egg until a cohesive dough forms.
4. Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to firm up, which helps prevent crumbling during frying.
5. Heat 1 inch of extra-virgin olive oil in a deep skillet to 350°F, using a thermometer for accuracy.
6. Scoop 2 tbsp portions of the chilled dough and roll into 1-inch balls, pressing gently to flatten slightly for even cooking.
7. Fry the falafel in batches for 3-4 minutes per side until golden brown and crisp, avoiding overcrowding to maintain oil temperature.
8. Drain the falafel on a wire rack set over a baking sheet to keep them crisp, rather than on paper towels which can cause sogginess.
9. Serve immediately while hot.
Makes for a wonderfully crisp exterior with a tender, herbaceous interior. The sun-dried tomatoes add a sweet, tangy depth that pairs beautifully with the fresh basil. Try serving them in warm pita with a dollop of tahini sauce and pickled vegetables for a vibrant meal.
Conclusion
Perfect for any craving, this roundup proves falafel’s versatility. Whether you’re a traditionalist or an adventurer, there’s a recipe here to delight your taste buds. We hope you find a new favorite to whip up in your kitchen! Don’t forget to share which recipe you loved most in the comments below and pin this article to your Pinterest boards for easy finding later. Happy cooking!
