Learn How to Make Falafel. Who needs take out 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, 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 have to be soaked in water for many many hours. To save time I used canned chickpeas for my recipe. It’s a great shortcut because this way 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 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 inside of a flatbread with some greens, tomatoes, and yogurt sauce. Voila… lunch is served!!
¡Buen Provecho!
- 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
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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.
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Roll tablespoons of the mixture into balls, flatten slightly and roll in the sesame seeds.
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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.
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Serve with flatbread, greens, tomatoes and yogurt sauce.
Oh, delicious Falafel. I like your suggestion about freezing it.
They freeze great! I hope you give them a try. Thanks for stopping by =)
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!
Me too Michele!! So convenient =)
I am in LOVE with these falafels and your photos. These look incredible, thanks for sharing this tasty recipe!
Thanks Lila!! You are very kind =)
oo looking forward to trying your version! Photos look great!
Thank you Nadia!
I love falafel and think your quick suggestion is a keeper!
Thanks for stopping by Kathy!
I love falafel, but I’ve never tried making it. I guess it’s about time! This looks fantastic.
They are VERY easy to make!! Thanks for your visit =)
These look so good, I have always wanted to try making them and now I will. Thanks.
Thanks Rosemary!! I’ll love them =)
I am very keen on short cuts, and love falafels! Thanks for sharing.
Thanks for stopping by Helen!
Love falafel…now I can make it at home….thanks!!
Thanks Gloria!
i love falafel in general but i have never tried making it at home. do you think this will work if baked?
Yes Dixya! Just brush with the oil and bake for 15–20 minutes at 350º F, or until light golden.
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! 🙂
Thanks Wajeeha!! Let me know how you like them.
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 🙂
This looks delicious! I loooove chickpeas! And I really love your shortcut version of using canned chickpeas in this recipe!
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.
I LOVE falafel! Thank you for sharing this recipe, I’ve been looking for a good go-to recipe!