Learn How to Make Falafel. Who needs takeout when you can make a delicious Falafel at home? Simple and flavorful!!
Today feels like it’s Thursday, not Wednesday. I guess I’m a little confused because Monday, we were off, so my whole schedule got messed up. As I mentioned in my last post, my mom arrived safe and sound. For my mom, the journey here was close to a marathon. She was so happy when she saw her grandkids and the new grand grandkid that she said it was all worth it. Understandably she needs some days to recover, but at least she’s here, and we couldn’t be happier.
I told you I was planning on publishing this recipe a few days ago when I shared my flatbread recipe… so drumroll, please!! FALAFEL. YAY. I’ve been dying to share this with you for AGES!!.
Believe it or not, these are so easy to make that you can barely call it a recipe. Basically, you throw everything in the food processor, process it, and it’s ready to cook. No fuss, no mess. This is the kind of recipe I ❤.
The traditional falafel is made with dry chickpeas that must be soaked in water for many hours. To save time, I used canned chickpeas for my recipe. It’s a great shortcut because you can make this anytime you want. Believe me, once you try them, you’ll want to make them very often.
You can make these Falafels put them in a Ziploc bag, and freeze them for later use. For a healthy version, you can also cook these in the oven. They don’t turn out as crispy as the fried version, but if you are watching your diet, this is a great option, so you don’t feel limited. Not to mention that they are VEGAN, so they are also wonderful for a meatless meal.
I love to have them ready in my refrigerator for an easy and quick lunch. I just put them in a flatbread with greens, tomatoes, and yogurt sauce. Voila… lunch is served!!
¡Buen Provecho!
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How to Make Falafel [the quick way]
Ingredients
- 1 (15 oz) can chickpeas, rinsed, drained and patted dry
- 1 tablespoon tahini paste
- 1/3 cup flat-leaf parsley leaves, stems removed
- 1/4 cup fresh cilantro leaves, stems removed
- 1 tablespoon fresh dill, stems removed
- 4 cloves garlic, minced
- 2 shallots, chopped
- 2 teaspoons finely grated lime rind
- 1/4 cup self-raising flour
- 1 1/2 teaspoon cumin, or more to taste
- 1/4 teaspoon salt (I used sea salt)
- 1/4 teaspoon cracked black pepper, or more to taste
- 1/2 cup sesame seeds (optional)
Instructions
- Place the chickpeas, tahini, parsley, cilantro, dill, garlic, shallots, lime rind, flour, cumin, salt, and black pepper in a food processor and process until just combined.
- Roll tablespoons of the mixture into balls, flatten slightly and roll in the sesame seeds, if desired.
- Fill half-full a medium, deep saucepan with oil and place over medium heat until the temperature reaches 320°F on a deep-frying thermometer. Cook the falafels, in batches, for 2–3 minutes or until crunchy and golden. Drain on paper towel.
- Serve with flatbread, greens, tomatoes and yogurt sauce.
ripon hassan says
Everything has been so nicely described that really helped me lots.
Oriana Romero says
Thanks =)
Steph @ Steph in Thyme says
I LOVE falafel! Thank you for sharing this recipe, I’ve been looking for a good go-to recipe!
Ann says
This is my kind of recipe… Super simple, flavorful, healthy and adaptable. I don’t know why I always though falafel was really difficult and complicated to make. Thank you for demystifying it and making it so quick and easy. Definitely pinning this for later.
Sherri @ Watch Learn Eat says
This looks delicious! I loooove chickpeas! And I really love your shortcut version of using canned chickpeas in this recipe!
Teresa says
I never made falafels before, I always thought they are complicated and time consuming… Now I know better so I guess I know now what I’ll be having for lunch this week 🙂
Wajeeha says
I love falafel and yours look very yummy. I’ve never tried making falafel at home but I think I’ll give them a go with your recipe. Love the photos btw! 🙂
mommyhoodsdiary says
Thanks Wajeeha!! Let me know how you like them.
Dixya @ Food, Pleasure, and Health says
i love falafel in general but i have never tried making it at home. do you think this will work if baked?
mommyhoodsdiary says
Yes Dixya! Just brush with the oil and bake for 15–20 minutes at 350º F, or until light golden.
Gloria @ Homemade & Yummy says
Love falafel…now I can make it at home….thanks!!
mommyhoodsdiary says
Thanks Gloria!
Helen @ Fuss Free Flavours says
I am very keen on short cuts, and love falafels! Thanks for sharing.
mommyhoodsdiary says
Thanks for stopping by Helen!
Rosemary @anitalianinmykitchen says
These look so good, I have always wanted to try making them and now I will. Thanks.
mommyhoodsdiary says
Thanks Rosemary!! I’ll love them =)
Allison says
I love falafel, but I’ve never tried making it. I guess it’s about time! This looks fantastic.
mommyhoodsdiary says
They are VERY easy to make!! Thanks for your visit =)
Kathy Hester says
I love falafel and think your quick suggestion is a keeper!
mommyhoodsdiary says
Thanks for stopping by Kathy!
Nadia {Sweet Pillar} says
oo looking forward to trying your version! Photos look great!
mommyhoodsdiary says
Thank you Nadia!
Lila Gouveia says
I am in LOVE with these falafels and your photos. These look incredible, thanks for sharing this tasty recipe!
mommyhoodsdiary says
Thanks Lila!! You are very kind =)
Michele says
I especially like recipes I can make to eat, and make to freeze to use when life happens to be crazy. Im going to try these!
mommyhoodsdiary says
Me too Michele!! So convenient =)
Julia (@Imagelicious) says
Oh, delicious Falafel. I like your suggestion about freezing it.
mommyhoodsdiary says
They freeze great! I hope you give them a try. Thanks for stopping by =)