Falafel Recipe
This falafel recipe is easy to make and the perfect fix when you're craving authentic falafel using canned chickpeas. Learn the secret tips and tricks with step-by-step instructions to make them come out super crispy and delicious using your air fryer, pan-fried on the stove, or in the oven!
Ingredients
- 2 cans (14-ounce) organic no salt added chickpeas , rinsed, drained well & patted dry
- 1 small red onion , roughly chopped
- 3 garlic cloves
- 2 tbsp lemon juice
- 1/3 cup fresh parsley
- 1/3 cup fresh cilantro
- 3 tbsp nutritional yeast
- 1 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp cayenne pepper , optional for an extra kick of heat
- 3/4 tsp salt
- black pepper
- 2 tbsp superfine blanched almond flour
- 1 tsp baking soda
Instructions
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Place drained chickpeas in a food processor with onion and garlic. Pulse for about 30 seconds until the chickpeas are mostly smooth.
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Add lemon juice, parsley, coriander, nutritional yeast, paprika, cumin, ground coriander, salt and pepper. Blend again until smooth and combined. Then stir in the flour and baking soda.
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Take a tablespoon-sized scoop of the mixture and roll into a ball or form into patties. Repeat with remaining mixture. It should make around 15 falafels.
To pan fry:
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Heat a thin layer of oil in a large frying pan on medium heat. Gently place patties on pan, work in batches as needed. Cook for 3-4 minutes on each side until golden brown and hot through.
To bake:
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Preheat oven to 350F. Place patties on a large baking sheet lined with parchment paper or lightly coated and bake for 20-25 minutes, flipping each one over half-way through.
To air-fry
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Lightly coat falafel with avocado oil spray. Working in batches, place patties in a single layer in the air fryer basket. Turn the air fryer to 375F and cook or 12-13 minutes, flipping each one over half-way through.
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Best served hot but will keep for 2-3 days in an airtight container in the fridge or freeezer for up to 3 months.
