This simple falafel recipe is quick, flavorful, and perfect for wraps, salads, or snacking. With just a few pantry staples, you’ll have delicious homemade falafel in no time!
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup fresh parsley or cilantro (or a mix of both)
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1 tsp ground cumin
Optional add-ins:
- 1/2 tsp salt
- Pinch of cayenne or chili powder (for heat)
- 1-2 tbsp olive oil for frying
Instructions
- Blend the Ingredients
- In a food processor, combine the chickpeas, parsley, garlic, cumin, and flour.
- Pulse until the mixture holds together but still has some texture (don’t over-blend).
- Form the Falafel
- Scoop out about 1-2 tablespoons of the mixture and roll into balls or flatten into small patties.
- If the mixture is too wet, add a little more flour. If too dry, add a splash of water.
- Cook the Falafel
- Pan-Fry: Heat a few tablespoons of oil in a skillet over medium heat. Cook the falafel for 3-4 minutes on each side, or until golden brown and crispy.
- Bake: Preheat the oven to 375°F (190°C). Place the falafel on a lined baking sheet and bake for 20-25 minutes, flipping halfway.
- Air-Fry: Spray the falafel with oil and air-fry at 375°F (190°C) for 12-15 minutes, shaking the basket halfway.
- Serve
- Serve hot in wraps, on salads, or with dips like hummus or tahini sauce.
Tips
- Make-Ahead: The mixture can be prepped and refrigerated for up to 3 days before cooking.
- Freeze-Friendly: Freeze uncooked falafel for up to 3 months. Cook straight from frozen, adding a few extra minutes.
- Add Flavor: For extra zest, add lemon juice, onion powder, or ground coriander to the mixture.
Enjoy your easy, 5-ingredient falafel! 🌟
