Falafel Recipe

Chickpeas: The base of the falafel, providing protein and a hearty texture.

Onion: Adds moisture and a subtle sweetness to the mixture.

Parsley: Fresh herb that brings a bright, earthy flavor.

Cilantro: Another fresh herb that adds a unique, slightly citrusy note.

Salt: Enhances all the other flavors in the recipe.

Dried hot red pepper: Adds a spicy kick to the falafel.

Garlic: Provides a robust, aromatic depth to the flavor profile.

Cumin: A warm spice that complements the chickpeas and herbs.

Baking powder: Helps the falafel to be light and fluffy inside.

Flour: Binds the mixture together, ensuring the falafel holds its shape while frying.

When preparing falafel, ensure that the chickpeas are soaked overnight to achieve the right texture. Using dried chickpeas instead of canned ones is crucial, as it helps the mixture hold together better during frying. When processing the ingredients, aim for a coarse texture rather than a puree to maintain the traditional consistency. If the mixture is too wet, gradually add more flour until it forms a ball that doesn't stick to your hands. Frying at the correct temperature of 375°F ensures a crispy exterior while keeping the inside tender.

• dried chickpeas - Substitute with canned chickpeas: If you are short on time, canned chickpeas can be used. Make sure to drain and dry them well to avoid excess moisture.

• dried chickpeas - Substitute with fava beans: Traditional Egyptian falafel uses fava beans instead of chickpeas, offering a slightly different texture and flavor.

• onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor compared to onions.

• fresh parsley - Substitute with dried parsley: If fresh parsley is unavailable, dried parsley can be used, but use half the amount as dried herbs are more concentrated.

• fresh cilantro - Substitute with dried cilantro: Similar to parsley, dried cilantro can be used in place of fresh, but use half the amount.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, but reduce the amount to avoid overpowering the dish.

• dried hot red pepper - Substitute with cayenne pepper: Cayenne pepper provides a similar level of heat and can be used in the same quantity.

• dried hot red pepper - Substitute with paprika: For a milder heat, paprika can be used and it also adds a nice color to the falafel.

• garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can be used. Use ¼ teaspoon of garlic powder for each clove of garlic.

• cumin - Substitute with ground coriander: Ground coriander offers a different but complementary flavor profile to cumin.

• baking powder - Substitute with baking soda: Baking soda can be used, but reduce the amount to ¼ teaspoon and add a small amount of acid like lemon juice to activate it.

• flour - Substitute with chickpea flour: Chickpea flour is a great gluten-free alternative that also enhances the chickpea flavor in the falafel.

• flour - Substitute with bread crumbs: Bread crumbs can be used to bind the mixture and add a slightly different texture.

• Allow the falafel to cool completely after frying. This ensures that they retain their texture and don't become soggy when stored.

• Place the cooled falafel in an airtight container. If stacking them, separate each layer with parchment paper to prevent sticking.

• Store the container in the refrigerator for up to 4-5 days. This keeps the falafel fresh and ready to reheat.

• For longer storage, consider freezing. Arrange the falafel balls on a baking sheet lined with parchment paper, making sure they don't touch each other. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the falafel to a freezer-safe bag or container. Label with the date to keep track of freshness. They can be stored in the freezer for up to 3 months.

• When ready to enjoy, reheat the falafel directly from the freezer. Preheat your oven to 375°F (190°C) and bake for 10-15 minutes, or until heated through and crispy. Alternatively, you can reheat them in a skillet with a little olive oil over medium heat.

• If you prefer a microwave, place the falafel on a microwave-safe plate and cover with a damp paper towel. Heat in 30-second intervals until warmed through, though this method may not retain the crispiness as well as baking or skillet reheating.

• Serve your reheated falafel with fresh pita bread, hummus, tzatziki sauce, or a vibrant salad for a delightful meal.

• Preheat your oven to 350°F (175°C). Place the leftover falafel on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and crispy on the outside.

• Use an air fryer for a quick and efficient method. Preheat the air fryer to 350°F (175°C). Arrange the falafel in a single layer in the basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the falafel in the skillet and cook for about 3-4 minutes on each side, until they are heated through and have a nice crispy exterior.

• If you prefer using a microwave, place the falafel on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Microwave on medium power for 30-second intervals until heated through, though this method may not retain the crispiness as well as others.

• For a steam method, place the falafel in a steamer basket over boiling water. Cover and steam for about 5 minutes. This method will keep them moist but may not retain the crispy texture.

• Bowl: Used to soak the dried chickpeas overnight in cold water.

• Food processor: Essential for blending the chickpeas, onions, parsley, cilantro, salt, hot pepper, garlic, and cumin into a coarse mixture.

• Mixing bowl: Needed to transfer the processed chickpea mixture and mix in the baking powder and flour.

• Refrigerator: Used to chill the chickpea mixture for several hours to help it firm up.

• Falafel scoop: Handy for forming the chickpea mixture into uniform balls, although you can also use your hands.

• Deep pot or wok: Required for heating the oil and frying the falafel balls.

• Thermometer: Useful for ensuring the oil reaches the correct frying temperature of 375°F.

• Paper towels: Used to drain the fried falafel balls and remove excess oil.

Soak chickpeas ahead: Soak dried chickpeas overnight to save time on the day of preparation.

Use a food processor: A food processor speeds up chopping onions, parsley, cilantro, and garlic.

Pre-mix spices: Combine salt, cumin, and red pepper in advance to streamline the mixing process.

Refrigerate dough: Prepare the chickpea mixture and refrigerate it the night before to save time on shaping and frying.

Test fry first: Fry one falafel ball first to check consistency, avoiding multiple adjustments later.

Use a scoop: A falafel scoop ensures uniform size and faster shaping of the falafel balls.