I was so excited, so drawn in, so salivating when I saw this recipe for Falafel from Living The Pie Life a few weeks ago. The only problem was that I didn’t have a food processor. But somewhere in the back of my mind, a little voice was telling me, “you WILL get a food processor for Christmas… just be patient, Beth.” Sure enough, my parents bought me this food processor as an early Christmas and graduation present. I’ve been using it non-stop ever since.
Anyway. If you’ve never had falafel before, they are a little cake made up of mashed beans (fava or sometimes garbanzo) along with tons of fresh herbs and spices. Traditionally (actually, ALWAYS) they are fried which gives them a wonderful crispy exterior with a soft warm center. I have an irrational fear of deep frying, so I shallow fried my falafel in a skillet. I always get questions about whether you can bake falafel and I really wouldn’t suggest it. You won’t get that nice brown crispy exterior like you do with frying and they will probably get quite dry. If anything, use just a small amount of oil in a non-stick skillet to at least brown them up some.
I froze most of my falafel uncooked and will probably shallow fry the rest of them. Leftover cooked falafel are also great as an addition to salads or to make sandwiches with, so cooking them all at once isn’t a terrible idea.
See this recipe used in my weekly meal prep.
Post updated 7-16-17
Falafel are an ultra flavorful Mediterranean bean patty packed with fresh herbs and spices. Enjoy as an appetizer, on a salad, or stuffed into a pita.
- 2 15 oz cans chickpeas $1.58
- 1/4 red onion $0.25
- 1 handfull fresh parsley (about 1/4 bunch) $0.25
- 1 handfull fresh cilantro (about 1/4 bunch) $0.25
- 4 cloves garlic $0.32
- 1 tsp salt $0.05
- 1/2 tsp cayenne $0.05
- 1 tsp cumin $0.10
- 1 tsp baking powder $0.03
- 1/2 cup flour* $0.07
- 1/4 cup neutral cooking oil for frying $0.16
Rinse and drain the chickpeas in a colander. Add the chickpeas to a food processor along with the red onion, parsley, cilantro, salt, cayenne, garlic and cumin (all ingredients except baking powder and flour). Process the mixture until it forms a chunky paste. A little texture to the mixture is usually desirable. You may need to scrape down the sides of the bowl occasionally to make sure the mixture is an even texture.
Place the mixture into a bowl and stir in the baking powder. Begin adding flour, 2 Tbsp at a time, until the mixture becomes cohesive enough to form into patties. Chickpea or garbanzo bean flour gives the best flavor and texture, but all-purpose can be used in it’s place. Refrigerate the mixture for at least 1 hour to allow the flavors to blend.
Using a small measuring cup or scoop (about 1/8th cup or 2 Tbsp), form the falafel dough into small patties. If freezing the patties for later, place them on a parchment lined baking sheet so they can freeze without sticking together. The patties can be transferred to an air-tight container or freezer bag for long-term storage once they have frozen through.
*chickpea flour will give the best flavor and texture, but all-purpose flour can be used in its place.
Step By Step Photos
Rinse and drain two 15oz. cans of chickpeas (or about 3 cups if cooked from dry) in a colander. Add the chickpeas to a food processor along with a large handful of parsley, a large handful of cilantro, 1/4 of a red onion, 4 cloves garlic, 1 tsp cumin, 1/2 tsp cayenne, and 1 tsp salt.
Pulse the mixture until you have a chunky paste. Chunks add great texture but too many will keep the mixture from holding it’s shape in a patty. Transfer the mixture to a bowl.
Stir 1 tsp baking powder into the chickpea mixture. Then begin adding flour, 2 Tbsp at a time, until the paste is dry enough to form patties and not stick to your hands. Cover the bowl and refrigerate for at least one hour to let the flavors blend.
Scoop the falafel into about 2 Tbsp portions and shape into small patties. If you’d like to freeze your falafel, place them on a baking sheet lined with parchment, then place them in the freezer. Once frozen solid you can transfer them to a freezer bag for long term storage.
I got 15 falafel with a 2 Tbsp scoop. I cooked some immediately and froze the rest.
To cook the falafel, add enough oil to a skillet to completely cover the surface. Heat over medium until the oil is hot and shimmering. Add the falafel and cook on each side until brown and crispy. Let them drain on paper towel to absorb the excess oil.
And that’s it! If you’re a garlic lover, you’re going to LOOOVE these homemade falafel!