Falafel

Prep Time: 20

Cook Time: 20

Soaking Time: 1

Total Time: 40

Servings: falafels

2 cups (400 grams) dried chickpeas measured before soaking
1 cup (25 grams) flat-leaf parsley
½ cup (12 grams) mint leaves or coriander, optional
1 yellow onion
6 cloves garlic
2 teaspoons coriander ground
1½ teaspoons cumin ground
1½ teaspoons salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper or chili powder
2 teaspoons baking powder
1 tablespoon olive oil for air frying, or 4 to 6 cups frying oil for deep-frying

Soak 2 cups dried chickpeas in a large pot with plenty of water for 24 hours.

To a food processor, add 1 cup flat-leaf parsley, ½ cup mint leaves, 1 yellow onion, 6 cloves garlic, 2 teaspoons coriander, 1½ teaspoons cumin, 1½ teaspoons salt, ¼ teaspoon black pepper, and ¼ teaspoon cayenne pepper.
Blend until finely chopped.
Add the soaked chickpeas and 2 teaspoons baking powder.
Blend until finely coarse, scrape down the side of the food processor once or twice.

Shape the falafel by hand or use a falafel scoop, ice cream scoop, or cookie dough scoop.
Grab some mixture into the scoop and press it with your hand to form a small ball then gently press it between your hands to flatten it slightly.
The balls should be compact but not overly so; otherwise, the falafel will be too dense. The mixture should stick well together and easily keep its shape.
If it doesn’t, add 2 tablespoons of all-purpose flour or chickpea flour to the mixture to help it stick together.
Rinse the scoop with water after every 3 falafels.
Arrange the falafel on a baking sheet.

AIR FRYER: Brush the bottom of your air fryer with olive oil. Arrange the falafels in the air fryer on a single layer.
Air fry at 400°F or 200°C for 12 – 15 minutes or until golden brown and crunchy.
OVEN-BAKED: Preheat the oven to 350°F or 180°C. If you have a convection oven (with a fan), use that.
Arrange falafel on baking sheet lined with parchment paper or brushed with oil.
Oven-baking dries out the falafels, so we recommend brushing them with olive oil to accelerate cooking and make them tastier.
Bake for about 30 minutes or until golden brown on top.
DEEP-FRY: Deep fry in hot frying oil at 340°F or 170°C for 3 to 4 minutes. For more details on deep-frying, read notes below.
Serve falafel with pita bread on a bed of hummus and with a drizzle of tahini sauce.
For more ideas, check out our "serving suggestions" chapter.