How to Make Authentic And Vegan-Friendly Chickpea Falafel (Very Easy!

Falafel (or felafel – pronounced as fə-LAH-fuhl) are legume balls made with chickpeas, garlic, onion, salt, spices and parsley. A typical street food of the Middle East, particularly Lebanese and Egyptian cuisine, which evokes from the first bite the typical flavors, smells and atmospheres of ethnic markets.

To bring them to the table, you will simply need to soak the legumes for 12 hours, then rinse them under running water, dry them with a clean cotton cloth and then blend them in a food processor with a clove of garlic, the white onion, chopped with a knife, a generous sprig of parsley, a pinch of salt and pepper and a spoonful of cumin seeds. Once ready, all you have to do is spread the resulting homogeneous mixture on a baking tray with baking paper, let it harden in the fridge for about 1 hour, so as to make it easier to shape and finally form, with wet hands or with a special mold, many slightly flattened balls, to fry in boiling seed oil brought to a temperature of 360°F/180 °C.

The result will be crunchy morsels on the outside and soft at the centre, to be served as an appetizer or at brunch together with a yogurt dressing.

What Are Falafel? Are Falafel Greek or Arab?

Falafel are fried patties made from legumes, typical of Middle Eastern cuisine, particularly Egyptian and Levantine traditions. Their origins are a subject of debate, but it is commonly believed that they originated in Egypt. Initially made with fava beans, falafel spread across the Middle East, with regional variations using chickpeas or a combination of both legumes. The word "falafel" comes from the Arabic "falāfil", which is the plural of "filfil," meaning "pepper."

The traditional preparation of falafel involves soaking dried legumes, such as chickpeas or fava beans, for several hours. They are then ground together with aromatic ingredients like garlic, onion, parsley, and spices such as cumin and coriander. The resulting mixture is shaped into small patties or balls and deep-fried until golden brown, achieving a crispy exterior while remaining soft and flavorful inside. Falafel is often served inside pita bread, accompanied by fresh vegetables and sauces like tahini or hummus.

Although falafel is widely consumed throughout the Middle East, it is not originally a Greek dish. It is most closely associated with Arab culinary traditions, particularly in Egypt, Palestine, Lebanon, and Syria. However, its roots are firmly embedded in Middle Eastern Arab cultures.

What Does a Falafel Taste Like?

Falafel has a crispy, golden-brown exterior with a soft, moist, and slightly crumbly interior. It has a rich, nutty, and earthy flavor from chickpeas or fava beans, combined with the freshness of herbs like parsley and cilantro. The addition of garlic, onion, cumin, and coriander gives it a warm, slightly spicy, and aromatic taste. When served with tahini or hummus, it gains a creamy, tangy contrast that enhances its overall flavor.

Pro Tips for The Best Falafel

• Always start with dried chickpeas, soaking them overnight for at least 12 hours. This ensures the right texture and prevents the falafel from falling apart during frying.
• After soaking, thoroughly drain and pat the chickpeas dry. Excess moisture can cause the falafel mixture to be too wet, affecting its consistency.
• Once you've blended the chickpeas with garlic, onion, parsley, cumin, salt, and pepper, let the mixture rest in the refrigerator for about an hour. This helps it firm up, making it easier to shape and maintain its form during frying.
• Fry the falafel in hot oil at 180°C (356°F). Using a kitchen thermometer can help maintain this temperature, ensuring the falafel cooks evenly and achieves a crispy exterior.
• While parsley is traditional, incorporating fresh cilantro or a pinch of sumac can add unique flavors. Sumac imparts a slightly tangy taste reminiscent of lemon, enhancing the overall flavor profile.

How Much Protein is In Falafel?

Falafel is a good source of plant-based protein. On average, one falafel (about 17 grams) contains 2–3 grams of protein, while a 100-gram serving provides around 13–15 grams of protein. The exact amount depends on the ingredients used, but chickpeas and fava beans are both protein-rich legumes, making falafel a nutritious option for vegetarians and vegans.

Can I Use Canned Chickpeas For Falafel?

Canned chickpeas are not ideal for making falafel because they contain too much moisture, which can cause the falafel to fall apart during frying. Traditional falafel is made with dried chickpeas that have been soaked but not cooked, giving the mixture the right texture and consistency. If you must use canned chickpeas, you may need to add flour or breadcrumbs to help bind the mixture, but the texture won't be as authentic.

Can I Add Anything Else to Falafel?

Of course! Falafel can be enriched with your favorite spices and aromatic herbs. Instead of parsley, for example, you can opt for coriander or you can add a pinch of sumac to the rest of the ingredients: a powder extracted from the unripe fruit of Rhus coriaria, a shrub belonging to the  Anacardiaceae family widespread in Italy, mainly in Sicily,  characterized by a slightly acidic flavor reminiscent of lemon juice.

Can I Bake These in An Oven or Make Them in The Air Fryer?

You sure can! Here we fried the falafel as in school in boiling seed oil but if you prefer, for a lighter variant, you can put them in a hot oven at 360°F/180°C for about 20 minutes or until golden. Alternatively, if you have an air fryer, you can also place them in the air fryer basket without adding fat: they will cook in about half the time.

How Can I Serve and Eat Falafel?

Falafel can be enjoyed in several ways:

• In a pita or flatbread: Stuffed with falafel, fresh veggies (lettuce, tomato, cucumber), and drizzled with tahini, hummus, or yogurt sauce.
• As a platter: Served with rice, salad, pickles, and dips like baba ganoush or tzatziki.
• As a snack or appetizer: Eaten on its own with a dipping sauce like tahini or garlic sauce.
• In a salad: Crumbled over a fresh salad for added crunch and protein.

Can I Make Falafel Ahead of Time?

Yes, falafel can be made ahead of time! You can prepare the mixture and store it in the refrigerator for up to 2 days before frying.

Do Falafel Freeze Well?

Yes, falafel can be frozen! You can freeze both uncooked and cooked falafel:

• Uncooked Falafel: Shape the mixture into balls or patties, place them on a tray to freeze individually, then transfer them to an airtight container. They can be stored for up to 3 months. Fry or bake them straight from frozen—no need to thaw.
• Cooked Falafel: Let them cool completely, then freeze them in an airtight container. Reheat in the oven or air fryer to restore crispiness.

How to Store Falafel

To store leftover falafel, place cooked falafel in an airtight container and refrigerate for up to 4 days. When ready to eat, reheat them in the oven or air fryer to restore their crispiness.

How to Make Falafel

First, soak the chickpeas in cold water overnight, then drain them, rinse them under running water and pat them dry with a clean cotton cloth.

Pour the chickpeas into a food processor.

Add a clove of garlic, the chopped onion, a spoonful of cumin, a generous tuft of parsley, a pinch of salt and a grind of fresh pepper to the bowl with the legumes.

Blend everything well until you get a smooth mixture.

Spread the chickpea mixture on a baking tray lined with baking paper, cover with cling film and leave to firm up in the fridge for about 1 hour: this way the dough will be easier to shape.

Using a special falafel mold, or with slightly damn hands, form many flattened meatballs.

Dip the falafel, a few at a time, in boiling seed oil brought to a temperature of 360°F/180°C and leave them to cook for 3-4 minutes, or until they are golden and fragrant; then remove them with a slotted spoon and let them drain on a sheet of kitchen paper.

Enjoy them, if you want, with a creamy yogurt dressing, or with your favorite dipping sauce!