While falafel isn’t exactly Greek, it is vegan, which makes it the perfect fasting-friendly snack or meal! Credit goes to the Golden Balance for these easiest falafel recipe.
These crispy-on-the-outside, perfectly textured falafels are a no-brainer when you want something satisfying. No mushy mess here, just the right amount of dryness that pairs beautifully with a green salad.
Now, depending on where you’re from, you might be using chickpeas, fava beans, or some other legume of choice. Me? I went with chickpeas. But not canned ones (those are way too wet and will turn your falafel mix into a soggy disaster.)
I served mine over a fresh green salad, but for a more hearty meal I highly recommend stuffing these bad boys into a warm pita with tzatziki.
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For more main meals (not necessarily fasting), click here.
The Secret to Getting The Easiest Falafel Recipe Right
My food processor isn’t exactly industrial-sized, so I had to blitz the mixture in batches. If you’re in the same boat, do yourself a favour, mix all the ingredients in a big bowl first, then process in small batches. Once it’s all blended, combine everything, refrigerate for at least 30 minutes, and then you’re good to go.
Ingredients
- 1 ½ cups dried chickpeas, soaked overnight
- ½ white onion, roughly chopped
- 3 cloves garlic
- ½ cup parsley (leaves and stems)
- ½ cup coriander fresh (leaves and stems)
- 1 tsp baking powder
- 1 tsp kosher salt
- ½ tsp coriander
- 1 tsp cumin
- ¼ tsp turmeric
- 1 Tbsp cornstarch
- 2-3 cups neutral oil for frying
Instructions
- Prep the Chickpeas: Drain and rinse your soaked chickpeas. Lay them on a paper towel-lined tray and dry them well.
- Blend in Batches: In a food processor, pulse chickpeas, onion, garlic, parsley, and coriander until roughly chopped. Add baking powder, salt, dried coriander, cumin, turmeric, and cornflour. Continue blending until you get a fine paste that holds its shape when scooped.
- Chill : Transfer the mixture to a bowl, mix everything together, and refrigerate for at least 30 minutes.
- Fry to Perfection: Heat oil to 350°F (175°C). Use an ice cream scoop or spoon to form falafel balls and gently drop them into the hot oil. Fry until deep golden brown.
- Enjoy! Remove onto a paper towel, season lightly with salt, and serve with fresh vegetables, tahini, or inside a pita (if you’re not fasting).
Easiest Falafel Recipe
Ingredients
Method
- Soak the Dried Chickpeas in water overnight
- Prepare Chickpeas: Drain and rinse the soaked chickpeas. Pat them dry with a paper towel.
- Blend Ingredients: In a food processor, blend chickpeas, onion, garlic, parsley, and coriander until roughly chopped. Add baking powder, salt, coriander, cumin, turmeric, and cornflour, then blend until the mixture holds its shape when pressed.
- Chill the Mixture: Transfer to a bowl, mix well, and refrigerate for 30 minutes.
- Shape & Fry: Heat oil to 175°C (350°F). Scoop the mixture into small balls and fry until golden brown.
- Serve & Enjoy: Drain on a paper towel, sprinkle with salt, and serve with salad or tahini.
FAQs: Easiest Falafel Recipe
1. Why do I need to soak the chickpeas overnight?
Soaking softens them just enough to blend properly while keeping the mixture dry enough to hold its shape when frying.
2. Can I use canned chickpeas instead?
Nope! Canned chickpeas contain too much moisture, which makes the falafel fall apart when frying.
3. Can I bake these instead of frying?
Yes, but they won’t be as crispy. Brush them with oil and bake at 200°C (400°F) for about 25-30 minutes, flipping halfway through.
4. My falafel mixture is too wet; what do I do?
If it’s too wet, try adding more cornflour or a bit of chickpea flour to help absorb moisture.
5. How do I store leftovers?
Uncooked falafel mix can be stored in the fridge for up to 3 days. Cooked falafels can be frozen and reheated in the oven for a quick snack.