HOW TO MAKE PERFECTLY CRISPY FALAFEL
How to make delicious and crispy falafel at home rivaling your favorite restaurants. After lots of kitchen tests, this falafel recipe has become our favorite way to make falafel. The recipe is straightforward, 100% plant-based (vegan), and the falafel tastes incredible. In addition to the active prep and cook time, you will need to soak dried chickpeas overnight. This can be done a couple days in advance, simply drain and pat dry the soaked beans, and then store, covered in the fridge until ready to make the falafel mix. Note on using canned chickpeas or cooked chickpeas: Canned chickpeas are cooked chickpeas. After testing, we have determined that canned or cooked chickpeas do not work as a direct substitute for soaked dried beans in this recipe. The falafel will fall apart in the oil. Recipe adaptations for using canned chickpeas or cooked chickpeas are shared in the article above.
Provided by Adam and Joanne Gallagher
Categories Appetizer, Main Dish
Time 8h30m
Yield Makes approximately 18 falafel, 4 to 6 servings
Number Of Ingredients 12
Steps:
- Rinse the dried chickpeas then place into a large bowl and cover with cool water by about 4 inches. Cover and soak overnight or until the beans triple in size. Drain the soaked chickpeas, rinse, and then pat dry or add to a salad spinner to spin dry.
- Add chickpeas, scallions, garlic, herbs, salt, cumin, coriander, cardamom, cayenne, black pepper, and the baking powder to a bowl of a food processor. Pulse the mixture until very finely minced, but not pureed, scraping the bowl down as necessary. You should be able to press a handful together and have it hold it's shape (it will be loose and a little crumbly). See our video and photos above for reference.
- Transfer the falafel mix to a bowl and cover. Refrigerate for at least 15 minutes to help the balls hold together when cooking. If making ahead, you can refrigerate the mixture for a few days.
- Use a tablespoon or small cookie scoop to scoop out 1 1/2 tablespoons of the falafel mix then gently shape it into a ball and place onto a clean plate. Repeat with as many falafel as you plan to cook. The mix will not act like dough, but will hold its shape. Watch the video to see how we do this. Optional step: As an extra fail-safe for preventing the balls from falling apart when they hit the oil, rest the falafel balls in the refrigerator for 30 to 60 minutes before cooking.
- Add at least 3/4 inch of oil to a deep saucepan, cast iron skillet or Dutch oven. The smaller the pan, the less oil you will need. The wider the pan, the more falafel you can cook at one time).
- Turn the heat to medium-high and heat the oil to between 350 degrees and 375 degrees Fahrenheit.
- Fry the falafel in batches, placing them gently into the oil and without crowding in the pan, until they are browned on the bottom sides. Using two forks, carefully flip the falafel to brown the other side, 3 1/2 minutes to 4 minutes total.
- Transfer the cooked falafel to a plate lined with paper towel, sprinkle with a little salt, and then repeat with the remaining falafel balls. Serve immediately.
Nutrition Facts : ServingSize 3 falafel, Calories 151, Fat 2.4g, SaturatedFat 0.3g, Cholesterol 0mg, Sodium 408.3mg, Carbohydrate 25.8g, Fiber 7.4g, Sugar 4.5g, Protein 8.3g
CLASSIC CRISPY FALAFEL
I love burghul (cracked wheat) in falafel. These are delicious as a pita bread filling with tabbouleh and hommous. Prep time does not include soaking for the chickpeas or bulghur.
Provided by VegeMight
Categories Lunch/Snacks
Time 50m
Yield 20-25 falafels
Number Of Ingredients 11
Steps:
- Soak chickpeas in water to cover for 12 hours.
- Boil in large saucepan for about 20 minutes, until soft (or you can use canned chickpeas, if desired).
- Drain and blend in food processor to a smooth paste.
- Soak bulghur in water to cover for 1 hour.
- Crush garlic with salt.
- Combine all ingredients except oil.
- Shape into balls and shallow-fry until brown (you can deep-fry if you like, or coat lightly with oil and bake until golden).
- The yield depends on the size of the falafels you prefer.
Nutrition Facts : Calories 37.9, Fat 0.9, SaturatedFat 0.2, Cholesterol 9.3, Sodium 166.5, Carbohydrate 6.2, Fiber 1.2, Protein 1.6
CRISPY PAN SEARED FALAFEL
Traditional falafel is deep-fried, but this pan-seared version is much lower in fat.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 18
Steps:
- Combine half the chickpeas, the onion, lemon juice, 4 teaspoons water, zucchini, cayenne, cumin, coriander, baking soda, salt, and pepper in a food processor. Process until smooth. Transfer mixture to a large bowl. Add remaining chickpeas to processor, and pulse just until lumpy (should still have some texture), six to eight pulses. Stir into chickpea mixture. Stir in the herbs.
- Use your hands to pat the mixture into twelve 2-inch patties, each weighing about 1 1/2 ounces. Place each on a waxed-paper-lined baking sheet. Cover with plastic wrap, and transfer to refrigerator for 30 minutes.
- Spray a nonstick skillet with cooking spray. Place skillet over medium heat, and cook 3 to 4 patties at a time, until golden brown, 3 to 5 minutes on each side. Transfer cooked patties to a heatproof plate to keep warm in a 200-degree oven, if necessary.
- To serve, toast pitas, and split them open. Arrange lettuce, tomato, and red-onion slices on each. Place two of the cooked patties on each pita. Sprinkle each with mint leaves. Serve with tzatziki.
Nutrition Facts : Calories 309 g, Fat 4 g, Fiber 9 g, Protein 13 g, Sodium 667 g
More about "classic crispy falafel recipes"
CLASSIC FALAFEL (RESTAURANT STYLE!) – A COUPLE COOKS
From acouplecooks.com
Reviews 10Category Main Dish or AppetizerCuisine MediterraneanTotal Time 50 mins
- Add the chickpeas in a covered container and cover with several inches of water and soak overnight or at least 6 hours at room temperature. Drain them in a strainer and shake dry before using.
- Peel the garlic. Peel and roughly chop the red onion. Add the garlic, red onion, cilantro and parsley to a food processor and process 10 to 15 seconds until minced, scraping the sides as necessary. Add the chickpeas, cumin, coriander, baking powder, kosher salt and a few grinds of black pepper. Process for 10 seconds, stop to scrape the sides, then process more until a dough forms. It should be the texture in the photos above (check to make sure before proceeding!). Transfer to a bowl and refrigerate 20 to 30 minutes.
- Add 3/4” of oil to a frying pan and heat over medium high heat until oil is 350 to 375 degrees Fahrenheit. This takes about 8-10 minutes over medium high heat. (Make sure to take safety precautions when using hot oil.)
- Meanwhile, press the dough into 24 to 28 balls about the size of a ping pong ball, around 1 1/2 tablespoons each, and place them on a baking sheet. Falafel dough is very crumbly, so it doesn’t stick together like a normal dough and it takes a little pressing to stay together. Don’t worry: this is just what you want for good falafel! (If the dough is really having problems sticking together, throw it back in the food processor and pulse a few more times.)
CRISPY FALAFEL RECIPE (BAKED NOT FRIED) - COOKIE AND KATE
From cookieandkate.com
4.6/5 (461)Calories 354 per servingCategory Appetizer
- With an oven rack in the middle position, preheat oven to 375 degrees Fahrenheit. Pour 1/4 cup of the olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated.
- In a food processor, combine the soaked and drained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and the remaining 1 tablespoon of olive oil. Process until smooth, about 1 minute.
- Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and 1/2 inch thick. Place each falafel on your oiled pan.
- Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides. These falafels keep well in the refrigerator for up to 4 days, or in the freezer for several months.
CRISPY FALAFEL | CLASSIC BAKES
From classicbakes.com
100% (2)Total Time 1 hrServings 8-12Calories 153 per serving
FALAFEL AT HOME: 3 RECIPES FOR THE MOST POPULAR NATIONAL DISH
From newsrnd.com
BAKED CRISPY FALAFEL - CUISINE WITH ME
From cuisinewithme.com
DELICIOUSLY CRISPY FALAFEL RECIPE | HEYTHEREDELICIOUS
From heytheredelicious.com
CRISPY BAKED FALAFEL - AVOCADO SKILLET
From avocadoskillet.com
EASY CRISPY BAKED FALAFEL (AIR FRYER OPTION!) - PINCH OF PARSLEY
From apinchofparsley.com
EASY HEALTHY FALAFEL RECIPE - NO SPOON NECESSARY
From nospoonnecessary.com
EASY AUTHENTIC FALAFEL RECIPE: STEP-BY-STEP | THE …
From themediterraneandish.com
CRISPY HOMEMADE FALAFEL 2 WAYS! (+ FRIED & BAKED INSTRUCTIONS)
From playswellwithbutter.com
CRISPY FALAFEL EVERY SINGLE TIME! - MY FOOD STORY
From myfoodstory.com
CRISPY FALAFEL • TAMARIND & THYME
From tamarindnthyme.com
HOW TO MAKE CRISPY BAKED FALAFEL | MCCORMICK
From mccormick.com
12 BEST FALAFEL RECIPES FROM CLASSIC SANDWICHES TO FALAFEL …
From allrecipes.com
CLASSIC FALAFEL RECIPE - MY RECIPE MAGIC
From myrecipemagic.com
EASY HOMEMADE FALAFEL RECIPE - HOW TO MAKE BEST FALAFEL
From delish.com
FALAFEL WITH ROASTED PUMPKIN, SPINACH, FETA AND PINE NUTS
From nzherald.co.nz
AUTHENTIC & CRISPY FALAFEL RECIPE - THE BALANCED BLEND
From thebalancedblend.co
CRISPY OVEN BAKED FALAFEL - HUNGER THIRST PLAY
From hungerthirstplay.com
CRISPY BAKED FALAFEL RECIPE - LOVE AND LEMONS
From loveandlemons.com
CRISPY FALAFEL RECIPE - RECIPES.NET
From recipes.net
HOW TO MAKE FALAFEL WITH THIS CLASSIC RECIPE - THE SPRUCE EATS
From thespruceeats.com
CRISPY FALAFEL (PAN FRY, AIR FRY, OR BAKE!) - SEA SALT COUPLE
From seasaltcouple.com
MOST DELICIOUS FALAFEL RECIPE (FRIED OR BAKED) | DOWNSHIFTOLOGY
From downshiftology.com
HOW TO MAKE CRISPY FALAFEL - I LOVE ARABIC FOOD
From ilovearabicfood.com
BEST AUTHENTIC FALAFEL RECIPE AND INGREDIENTS - THE RECIPE CRITIC
From therecipecritic.com
CRISPY OVEN-BAKED FALAFELS + VIDEO - MY FOOD & HAPPINESS
From myfoodandhappiness.com
THE BEST CRISPY BAKED FALAFEL RECIPE - HUNGRY PAPRIKAS
From hungrypaprikas.com
CLASSIC FALAFEL RECIPE (NO CANNED BEANS) - DINNER, THEN DESSERT
From dinnerthendessert.com
FALAFEL (THE CRISPY TRADITIONAL WAY) - CHEF TARIQ - MIDDLE EASTERN …
From cheftariq.com
CRISPY HOMEMADE FALAFEL RECIPE - ANNA IN THE KITCHEN
From annainthekitchen.com
CRISPY BAKED FALAFEL - GIMME DELICIOUS
From gimmedelicious.com
CLASSIC FALAFEL RECIPE - NITHI'S CLICK N COOK
From nithisclickncook.com
CRISPY OVEN BAKED FALAFEL - IT'S CHEAT DAY EVERYDAY
From itscheatdayeveryday.com
CRISPY HOMEMADE BAKED FALAFEL - JUST A TASTE
From justataste.com
CRISPY BAKED FALAFEL - NUTRITION REFINED
From nutritionrefined.com
CRISPY BAKED FALAFEL RECIPE - SWEET PEAS AND SAFFRON
From sweetpeasandsaffron.com
CLASSIC CRISPY FALAFEL RECIPE - FOOD.COM | RECIPE | RECIPES, FOOD ...
From pinterest.ca
CRISPY BAKED FALAFEL WITH HOMEMADE TZATZIKI SAUCE | MCCORMICK
From mccormick.com
HOW TO MAKE CRISPY FALAFEL AT HOME - VGNBITES
From vgnbites.com
HOW TO MAKE FALAFEL | ALLRECIPES
From allrecipes.com
CLASSIC VEGAN FALAFELS RECIPE - FOOD NEWS
From foodnewsnews.com
CRISPY BAKED FALAFEL - FOOD HEAVEN MADE EASY
From foodheavenmadeeasy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love