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
CRISPY FRIED FALAFEL
Falafel is a patty made from beans and chickpeas. It's a popular fast food item in Middle East countries and is recognised here in Australia. This recipe comes from a cookbook called Middle Eastern Cookbook by Maria Khalife' the author advises it's an Egyptian recipe. Authors suggest is to serve the falafel with pickles, pita bread and tahini dip. We like eating it with a yoghurt garlic mint sauce or a chilli sauce. I had trouble finding dried broad beans in my region so I used lima beans feel free to do this at your discretion however flavour will slightly change. Resting time is included but not soaking beans
Provided by Chef floWer
Categories Lemon
Time 1h50m
Yield 45 Patties
Number Of Ingredients 15
Steps:
- In a bowl add broad beans and chick peas then pour water into the bowl to cover the beans. Cover the bowl with cling wrap and all them to soak overnight.
- Drain the broad beans and chick peas then remove and discard shells.
- Place beans in a large food processor, add parsley, mint, coriander, onion, garlic, dried coriander, cumin, turmeric, cayenne and salt. Process until it's all chopped up and mixed.
- Transfer the mixture to a large bowl and add bicarbonate of soda. Knead the combine thoroughly, cover with cling wrap and leave to rest in fridge for about one hour.
- After one hour make patties. To do this mould the mixture into walnut size ball and then flatten it slightly, place it on a tray. Repeat step until mixture is complete.
- Heat the vegetables oil in a heavy-based frying pan. Once heated gently lower the patties into the hot oil in batches, (patties will be delicate and may not hold its shape). Deep fry for about five to six minutes, once cooked place them on clean paper towels to drain oil. Repeat step until all patties have been cooked.
- Serve the falafel either hot or cold and enjoy.
Nutrition Facts : Calories 29.5, Fat 0.3, Sodium 55.9, Carbohydrate 5, Fiber 1.7, Sugar 0.8, Protein 1.8
PAN-FRIED FALAFEL BITES
Easy and super quick pan-fried falafel recipe. I had everything in my pantry already. I love this as a snack with a tzatziki cucumber sauce, or try with a spicy sriracha sauce.
Provided by Sahara B
Categories Appetizers and Snacks Beans and Peas
Time 30m
Yield 20
Number Of Ingredients 10
Steps:
- Place garbanzo beans, 1/4 cup olive oil, 1/4 cup panko bread crumbs, onion, egg, parsley, curry powder, garlic powder, lemon juice, and pepper into a food processor or blender. Puree until coarse, adding bread crumbs if needed as you don't want mixture too moist.
- Take 1 tablespoon of mixture, roll into a ball, and coat with panko bread crumbs. Place on a plate. Repeat with remaining mixture.
- Heat remaining olive oil (about 1 inch) in a deep skillet over medium heat. Pan-fry bites until crispy golden brown, 2 to 3 minutes per side, working in batches if necessary. Remove and drain on paper towels.
Nutrition Facts : Calories 136.5 calories, Carbohydrate 7.9 g, Cholesterol 8.2 mg, Fat 11.4 g, Fiber 1.3 g, Protein 1.9 g, SaturatedFat 1.6 g, Sodium 85.4 mg, Sugar 0.2 g
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
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
AIR-FRYER FALAFEL
Falafel are a popular street food in the Middle East. The crispy fried chickpea fritters are crunchy on the outside, tender on the inside and full of flavor from cilantro, mint, coriander and nutty sesame seeds. These air-fryer falafel are gluten free on top of it all. Parsley can be added or used instead of mint. -Nithya Narasimhan, Chennai, India
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 16 pieces.
Number Of Ingredients 12
Steps:
- In a large bowl, cover beans with water. Stir in baking soda. Cover and let stand overnight. Drain beans; rinse and pat dry., In a food processor, pulse cilantro and mint until finely chopped. Add beans, garlic, salt, pepper if desired, coriander and chili powder. Pulse until blended and texture of coarse meal. Transfer to a large bowl. Cover and refrigerate at least 1 hour. , Preheat air fryer to 375°. Stir in sesame seeds and baking powder. Shape into sixteen 2-in. balls. Arrange 8 balls in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 12-15 minutes, turning occasionally.
Nutrition Facts : Calories 144 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 762mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 16g fiber), Protein 9g protein.
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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 OVEN FRIED FALAFEL - VEGANOSITY
From veganosity.com
5/5 (1)Total Time 35 minsCategory Entree, Main Course, Side Dish, SnackCalories 136 per serving
- In a medium skillet, toast the cumin and turmeric on medium heat (stir continuously) until they release their fragrance, approximately 1 minute. Scrape the spices into the food processor. In the same pan that you toasted the spices in, heat the olive oil, or water, on medium heat. When the oil is hot, add the onion, garlic, and jalapeno and cook (stir continuously so the garlic doesn’t burn) until the onion becomes translucent, approximately 3 minutes. Add to the food processor.
- After you rinse and drain the chickpeas, line a rimmed baking pan with a few layers of paper towel and spread the chickpeas out evenly in the pan. Gently pat them dry with paper towel and put them in the food processor with the toasted spices and onion mixture. Add the garbanzo bean flour, parsley, cilantro, baking powder, sea salt, and lemon juice and pulse until the ingredients turn into a thick and sticky mixture. Scrape the sides if there are any whole pieces remaining and pulse a few more times to break them down.
- Remove the blade from the processor and scoop golf ball sized portions out and form them into patties. Place the patties on the parchment lined baking sheet and brush a thin layer of olive oil over the top and bottom. Bake for 10 to 15 minutes per side or until golden brown and firm to the touch.
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