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Falafel

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Cookinero 5 Mar 2025
6040
Falafel

There is an old joke in Israel that perfectly reflects the locals' attitude towards this dish. It turns out that no Israeli has ever been to space because they haven't figured out how to put falafel in a tube, and it's so delicious that you can't go anywhere without it. Falafel is a healthy street food option because it's made from chickpeas, which are known for their health benefits.

How to cook Falafel

Step 1

Falafel

Grind the soaked chickpeas in a blender until smooth. Add parsley, onion, garlic, cumin, coriander, salt and pepper. Mix well. Then add the egg, flour and mix thoroughly again.

Step 2

Falafel

Roll 9 balls from the resulting mass. Heat the oil in a deep fryer or saucepan to 180°C and fry the balls in it until golden brown.

Step 3

Falafel

Place the finished falafel on paper towels to remove excess fat, then serve.

Falafel - FAQ About Ingredients, Baking Time and Storage

It's best to use soaked dried chickpeas as canned chickpeas are too soft and contain excess moisture, which can make the falafel fall apart. If you must use canned, drain and dry them thoroughly, and add extra flour to bind the mixture.
Substitute the regular flour with a gluten-free alternative like chickpea flour, almond flour, or rice flour to keep the recipe gluten-free while maintaining a good texture.
Store leftover falafel in an airtight container in the refrigerator for up to 3-4 days. Reheat in an oven or air fryer for best texture instead of microwaving.
Yes! Preheat your oven to 375°F (190°C), lightly brush falafel balls with oil, and bake for 25-30 minutes, flipping halfway, until golden brown and crispy.
Traditional tahini sauce, tzatziki, garlic yogurt sauce, or spicy harissa mayo pair perfectly. For a vegan option, try a creamy avocado lime dressing.
Absolutely. Portion the mixture into balls, freeze on a tray, then transfer to a freezer bag. Cook from frozen, adding 1-2 extra minutes frying time.
Let fried falafel drain on a wire rack instead of paper towels to prevent sogginess. For extra crispiness, double-fry at a slightly higher temperature briefly.

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