This post may contain baba ganoush recipe without tahini links. Falafel are delicious balls of chickpea and herb goodness that you find in Middle Eastern cooking.
Naturally vegan and vegetarian, falafel are great in wraps, pitas, sandwiches and salads. Today, I’ll share how to make both fried falafel and baked falafel. Falafel are delicious balls of chickpea goodness that are vegan and vegetarian. They’re great in wraps, pitas, sandwiches and salads! A plate of falafel drizzled with tahini sauce.
Are you ready for the best falafel you’ve ever tasted? I’ve had my fair share of falafel on travels through Egypt, Israel and Jordan. I’ve had them stuffed in gluten-free pita and on salads. And I’ve had them with slight variations and tweaks, though the recipe itself is fairly simple. But after eating my way through Tel Aviv last year, I realized what makes the best falafel. Traditional falafel is made from ground chickpeas or fava beans, herbs and spices. The mixture is then formed into balls or patties and deep fried for a texture that’s crispy on the outside and soft on the inside, sort of like a fritter.
Several falafel balls on a plate garnished with parsley and tahini sauce. Falafel Ingredients Falafel are naturally gluten-free and made from a few simple ingredients. Only use dried and soaked chickpeas, not canned chickpeas in this recipe. Canned chickpeas will be too soft and wet and your falafel will not form properly. Onion: I use yellow onion for a slightly stronger flavor, but you could use white or red onion as well. Parsley and Cilantro: These two delicious herbs inject heaps of flavor into your falafel and turn the inside a beautiful, vibrant green. Garlic: Use fresh garlic cloves rather than garlic powder for the most robust flavor.
A small pepper adds a kick of flavor and spice without over-powering the falafel. Cumin, Cardamom, Salt and Black Pepper: These aromatic spices are used often in Middle Eastern cooking and have an earthy, spicy, assertive flavor you’ll love. Chickpea Flour: This helps to bind the mixture together and retain the shape while frying. I prefer chickpea flour, but you could also use a gluten-free flour blend. Baking Soda: A key ingredient for helping to provide the fluffy inside texture of the falafel. Oil for Frying: I use avocado oil as it’s high-heat stable and my preferred cooking oil.
But you could use vegetable oil as well. Note: While this recipe is gluten-free and all falafel I’ve had overseas have been made with gluten-free ingredients, always double check the flour used and if there’s cross-contamination with the oil. How to make falafel in a food processor. Scooped falafel mixture ready to be cooked. Are you ready to make homemade falafel?
Overnight or for at least 8-12 hours. Note that the chickpeas will triple in size, so cover them with plenty of water. Add all the ingredients to a food processor. Add the chickpeas, onion, parsley, cilantro, garlic, green pepper and spices to a food processor. I recommend roughly chopping up the onion, herbs and pepper before adding. Pulse the food processor but do not blend completely.