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Here’s what you’ll need to know and do if you want to whip up your own falafel at home—let’s break down the basic moves:
Ingredients
- While most folks start with dried chickpeas soaked for at least 8-12 hours or overnight, you can totally sub in canned chickpeas if you’re in a hurry—they just might fall apart easier when you cook them.
- Canned Chickpeas: These make things speedy but can get a bit crumbly in the pan or oven.
- Dried Chickpeas: Let them soak all night (or at least half a day)—they hold together best and give you that classic falafel bite.
- You’ll also want onion, garlic, fresh herbs like cilantro and parsley, ground cumin, coriander, a good pinch of salt, and maybe a little bit of baking soda or baking powder.
Getting Chickpeas Ready
- Dried chickpeas? Let those soak all night, then dump out the water and give ’em a quick rinse.
Blending the Mixture
- Toss your chickpeas, onion, garlic, herbs, spices, and the rest into a food processor. Give it a few pulses—you want everything chopped up but still kinda chunky. Don’t let it turn to mush.
Letting It Chill
- Spoon the mixture into a bowl and stick it in the fridge for anywhere from 15 minutes up to an hour. This quick chill makes shaping way easier.
Shaping Your Falafel
- Grab a scoop or pinch with your hands, then roll the mixture into balls or little patties. Try not to squash them too hard—you want them light and airy.
Cooking Time
Frying- For super crispy falafel, heat up oil to about 350°F (175°C). Fry a few at a time until they turn a deep golden color.
- Get your oven hot, about 400°F (200°C). Spread olive oil on a pan, set out your falafel, and bake between 14–20 minutes, turning them over midway so they get golden and crunchy all around.
- Put a splash of oil in your skillet, set heat to medium, then cook the falafel. Flip each one once so you end up with both sides browned and crispy.
Tricks and Swaps
Going with Canned Chickpeas- When time is tight and you use canned beans, no soaking needed. They might not hold up as firmly, so sprinkling in some flour will fix that.
- Try mixing in extra greens (think kale or spinach) or switch up the herbs and spices to suit your taste.
- Want them crunchier from the oven? Add liberal olive oil and remember to turn each piece partway through baking.
Serving Ideas
- Stuff falafel inside a pita, add dollops of hummus or tahini, plus pickled onions and whatever else you love for a tasty Middle Eastern-style lunch.