Last May I visited New York City. It’s one of my favorite cities to visit, and I am always amazed by the incredible energy that I experience when I am there, but more importantly to you, I am always INSPIRED by all of the incredible restaurants and bodegas and food carts that offer anything and everything you could possibly imagine. This Falafel recipe was inspired by a 3:00am visit to a tiny little shop – when I say tiny, I mean TINY. Standing room for no more than 15 people at a time TINY!

I am not exaggerating when I say that this was THE BEST falafel I have EVER had in my whole life – and yes, I was completely sober, and no I was not super hungry. This was genuinely the most delicious falafel I have ever eaten.

Needless to say, I have been chasing that delicious falafel in my dreams ever since. This recipe is my first iteration in my search for the perfect falafel. It’s simple, no crazy surprises, it’s fresh, and it’s dang delicious.

 

Here’s what you’ll need…

1 lb chickpeas, soaked overnight (do not use canned chickpeas because they won’t provide the right texture)

2 cups of parsley, packed

2 tsp cumin seed

2 tsp corriander

1/2 white onion, finely diced

2 tsp kosher salt

2 tsp lemon zest

juice of half a lemon

optional – coconut or grapeseed oil for frying

 

Directions (for baking):

  1. Preheat oven to 400 F
  2. Add ingredients to food processor or blender and blend until you can form the mixture into tight balls
    1. Note: you aren’t making hummus, so don’t over-blend the mixture
    2. Note: test the mixture by forming one falafel ball in your hands before removing the mixture from the blender. They shouldn’t crumble apart, but they should not be mushy either
  3. Once the mixture is blended properly, pour into a large bowl and scoop into equally sized balls – about 2-4 tablespoons of mixture in each
  4. Place on a baking sheet lined with parchement paper
  5. Bake for about 25 minutes, or until the outside is a little crispy

 

Directions (for frying):

  1. Add ingredients to food processor or blender and blend until you can form the mixture into tight balls
    • Note: you aren’t making hummus, so don’t over-blend the mixture
    • Note: test the mixture by forming one falafel ball in your hands before removing the mixture from the blender. They shouldn’t crumble apart, but they should not be mushy either
  2. Once the mixture is blended properly, pour into a large bowl and scoop into equally sized balls – about 2-4 tablespoons of mixture in each
  3. Pour oil into cast iron or saucepan of choice until you have enough oil to cover half of your falafel and preheat over medium heat
  4. If you don’t have a thermometer in your kitchen, test that your oil is ready with a small amount of falafel mixture. You want it to start sizzling immediately but not popping everywhere.
  5. Once your oil is ready, and your test falafel is sizzling, begin frying your falafel by gently adding them to your pan about four to five at a time. You need room to flip them around, so don’t overcrowd your pan
  6. Allow your falafel to crisp and brown for about 2-3 minutes, then gently roll them and repeat until the falafel is fully crisped on all sides
  7. Remove from pan and onto a plate lined with paper towel to soak up the extra oil
  8. Repeat until all the mixture is fried. If you need to add more oil during this process, or if your oil becomes too hot or full of falafel pieces, remember to allow your fresh batch of oil to preheat before frying in it to avoid soggy, oily falafels.
Note for frying:

Try to avoid using olive oil because it isn’t ideal for frying or cooking at high temperatures. If you overheat your oil, don’t be afraid to swap it out for a fresh batch.

 

This homemade falafel is simple, healthy, and perfect for your meatless Monday or Sunday meal prep! It's vegan, clean eating approved, and loaded with plant based protein!

This homemade falafel is simple, healthy, and perfect for your meatless Monday or Sunday meal prep! It's vegan, clean eating approved, and loaded with plant based protein!
Print
Homemade Falafel
Prep Time
15 mins
Cook Time
25 mins
Soaking Time
8 hrs
Total Time
40 mins
 

This homemade falafel is simple, healthy, and perfect for your meatless Monday or Sunday meal prep! It's vegan, clean eating approved, and loaded with plant based protein!

Course: Main Course
Cuisine: Mediterranean
Servings: 24 balls
Author: Maddie Augustin
Ingredients
  • 1 lb chickpeas soaked overnight (do not use canned chickpeas because they won't provide the right texture)
  • 2 cups of parsley packed
  • 2 tsp cumin seed
  • 2 tsp corriander
  • 1/2 white onion finely diced
  • 2 tsp kosher salt
  • 2 tsp lemon zest
  • juice of half a lemon
  • optional - coconut or grapeseed oil for frying
Instructions
Directions (for baking):
  1. Preheat oven to 400 F
  2. Add ingredients to food processor or blender and blend until you can form the mixture into tight balls
  3. Note: you aren't making hummus, so don't over-blend the mixture
  4. Note: test the mixture by forming one falafel ball in your hands before removing the mixture from the blender. They shouldn't crumble apart, but they should not be mushy either
  5. Once the mixture is blended properly, pour into a large bowl and scoop into equally sized balls - about 2-4 tablespoons of mixture in each
  6. Place on a baking sheet lined with parchement paper
  7. Bake for about 25 minutes, or until the outside is a little crispy
Directions (for frying):
  1. Add ingredients to food processor or blender and blend until you can form the mixture into tight balls
  2. Note: you aren't making hummus, so don't over-blend the mixture
  3. Note: test the mixture by forming one falafel ball in your hands before removing the mixture from the blender. They shouldn't crumble apart, but they should not be mushy either
  4. Once the mixture is blended properly, pour into a large bowl and scoop into equally sized balls - about 2-4 tablespoons of mixture in each
  5. Pour oil into cast iron or saucepan of choice until you have enough oil to cover half of your falafel and preheat over medium heat
  6. If you don't have a thermometer in your kitchen, test that your oil is ready with a small amount of falafel mixture. You want it to start sizzling immediately but not popping everywhere.
  7. Once your oil is ready, and your test falafel is sizzling, begin frying your falafel by gently adding them to your pan about four to five at a time. You need room to flip them around, so don't overcrowd your pan
  8. Allow your falafel to crisp and brown for about 2-3 minutes, then gently roll them and repeat until the falafel is fully crisped on all sides
  9. Remove from pan and onto a plate lined with paper towel to soak up the extra oil
  10. Repeat until all the mixture is fried. If you need to add more oil during this process, or if your oil becomes too hot or full of falafel pieces, remember to allow your fresh batch of oil to preheat before frying in it to avoid soggy, oily falafels.

  11. Note for frying: Try to avoid using olive oil because it isn't ideal for frying or cooking at high temperatures. If you overheat your oil, don't be afraid to swap it out for a fresh batch.