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Servings:

Easy Falafel

This quick and Easy Falafel recipe will become part of your weekly rotation in no time. Perfect as a snack with some yogurt sauce, in a pita with some hummus and fresh veggies, or the star of a hearty salad.

Total Time

30min

5.0

1 Rating

Author: SideChef

Servings:

Ingredients

•

1 can
(15 oz)

Chickpeas

•

1/2

Onion

•

Jalapeño Pepper

•

1 clove

Garlic

•

1/2 cup

Fresh Parsley

•

1/2 cup

Fresh Mint

•

to taste

Salt

•

to taste

Ground Black Pepper

•

4 tbsp

Chickpea Flour

or any flour you have on hand

•

1 tsp

Baking Powder

•

1/2 tsp

Ground Nutmeg

•

1/2 tsp

Ground Cumin

•

as needed

Frying Oil

Cooking Instructions

Drain Chickpeas (1 can) and transfer to a food processor. Pulse for about 1 minute until a rough mixture forms. Keeping your chickpea mixture rough will give you falafel more texture. If you prefer a smoother texture you can pulse the chickpeas more! Pour mixture into a bowl and set aside.

Roughly chop Onion (1/2) and Jalapeño Pepper (1). Using the back of your knife, smash the Garlic (1 clove).

Chop the stems off Fresh Parsley (1/2 cup), then draw the leaves into the center of your cutting board and roughly chop. Repeat this process with the Fresh Mint (1/2 cup).

Place the onion, jalapeno, garlic, parsley, and mint in the food processor, along with Salt (to taste) and Ground Black Pepper (to taste). Pulse for 1 minute.

Transfer vegetable mixture to the bowl with chickpea mixture. Using a spatula combine the two mixtures along with Chickpea Flour (4 tablespoon), Baking Powder (1 teaspoon), Ground Nutmeg (1/2 teaspoon), and Ground Cumin (1/2 teaspoon).

Once all powder is combined, use an Ice Cream Scoop or your hands to make ping-pong ball-sized falafels. When formed place all balls on a baking sheet and let rest in the fridge until ready to cook.

In a deep pan, pour Frying Oil (as needed) until it reaches 2-inch in depth and heat over medium-high. (To test the readiness of oil, drip a small drop of water into the pan; when the oil sizzles it’s ready). Fry falafels until golden and crisp crust forms, about 2-3 minutes on either side.

Transfer falafels to a paper towel-lined plate and immediately sprinkle with salt and serve!

Author's Notes

Save the water from the chickpea can (aquafaba)! It can be used in a bunch of other recipes like vegan mayo, pavlova, or mousse.

Once the balls are formed, you can also freeze them for 30 minutes on the baking sheet and then store them in an airtight container in the freezer until ready to cook.

Nutrition Per Serving

CALORIES

FAT

1.5 g

PROTEIN

4.2 g

CARBS

12.1 g