Falafels are one of the best foods you will find in the Mediterranean. Usually, falafels are made with dried chickpeas because using canned chickpeas won't allow the mixture to bind well. But many people have canned chickpeas readily available to them so we've created a falafel recipe just for that!
Falafels are truly one of my favorite Mediterranean foods. But to be honest with you, I didn't even want to make falafels for the blog because I just thought they were extremely hard and the kind of food you could only buy outside.
I'm so glad I ended up testing a falafel recipe because I'm never going back to store-bought again. And I'm pretty sure you will too.
Eating a bite of one of these is like having a party in your mouth, an explosion of different flavors that work incredibly well together.
F.A.Q:
Can falafels be stored for future use?
Yes but with limitations. First things first, falafels should not be stored at room temperature. After 2-3 hours sitting in room temperature it should be discarded.
Falafels can be stored in the fridge and do pretty well in the freezer. As long as the falafels are put in a sealed container they can last for around 3 days in the refrigerator.
How can I freeze cooked falafels?
After cooking the falafels, allow to cool to room temperature. This should take around 10-15 minutes. Place on a baking sheet and freeze for an hour before placing them in a plastic sealable bag. You can also put them in an airtight container and place parchment paper between layers to prevent from sticking.
To thaw transfer to refrigerator, and then microwave or bake. If you wish, you can also reheat them straight from the freezer using the oven. Just set the settings to 350 F and allow to heat for around 15-20 minutes rotating halfway through cooking time.
How can I freeze uncooked falafel batter?
Start by preparing the falafel according to the directions, but do not fry it. Just shape them into balls and place them on a baking sheet. Place the sheet in the freezer and allow falafel to freeze for about an hour. Remove the cookie sheet from the freezer and place the falafel balls into a freezer bag or container. Place them back into the freezer. The falafel should last for around 5 months.
To thaw uncooked falafel, place in refrigerator the day before you plan to eat it and follow cooking instructions to finish.
Can falafels be reheated?
Falafel balls can be reheated in a skillet, toaster, or oven. To make sure the falafels are heated thoroughly, the oven is typically the best method. This way, you won't need to use any additional oil to reheat the falafels, which will keep them crispy.
For my visual learners: watch the video below↓
Recipe details:
Yield: 12 pieces
Time spent
Prep time: 15 Minutes | Cook time: 20 Minutes | Total time: 35 min
Ingredients
2 cans chickpeas
1 small processed onion
5 cloves processed garlic
1 cup processed parsley
1/4 cup processed cilantro
1 tsp. salt
1 tbsp. coriander
1 tsp. black pepper
1 tsp. cumin
1/2 tsp. hot chili powder
1/2 tsp. baking powder
2 tbsp. olive oil
1/2 cup all-purpose flour
1 tbsp. lemon juice
1 egg
Instructions
In a food processor, process canned chickpeas until chunky.
Transfer the chickpeas into a bowl.
Add the onions, garlic, parsley, salt, coriander, black pepper, cumin, hot chili powder, and baking powder.
Next add your oil, all-purpose flour, and a squeeze of lemon juice from a fresh lemon.
Using your hands, combine the mixture until everything is evenly distributed throughout the falafel batter.
Add your egg to the batter and mix again until incorporated.
Taking about 2 tbsp., roll the mixture to form balls. Repeat until you are done with the mixture.
Add oil to a frying pan at medium heat and add the balls to it. You can add 3-5 at a time depending on how big your pan is.
Once they have reached a golden brown color on both sides, transfer them to a a paper towel to absorb excess oil.
Serve on it's own, in a sandwich, or whichever other way you prefer.
Tips
Don't over-process the chickpeas! You want it to be chunky not smooth. It'll become puree-like if you do which is a total no no.
Make sure the oil you fry the falafels in reach at least 320 degrees F and cook until they become golden brown on all sides.
I really recommend placing the falafels on top of a paper towel because they are obviously oily after they are done being fried. With that being said, this step really shouldn't be skipped unless you want oily falafels and fingers.
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