... How To Make Falafel - Step By Step | Dance of Stoves

How To Make Falafel - Step By Step

Falafel, a typical recipe for Middle Eastern cuisine, made from chickpeas and other ingredients. It's so easy to make, and it's packed with protein!

Photo of a plate with falafel decorated with vegetables and vegan yoghurt sauce
Falafel is one of those delicious things that everyone loves. 

It saves vegans' lives because almost anywhere in the world, you can find a restaurant that sells it in the form of a plate or pita bread.

Also Read: Homemade Nachos With Cheese

My favourite way to eat it is with vegan yoghurt sauce and sauteed or raw vegetables. 

These vary according to the season and what is in the fridge at that time.

Also Read: Easy Vegan Tzatziki Recipe

The ideal is to use raw chickpeas because the canned ones are already cooked, and your falafel is most likely going to crumble or be too soft. 

Some people recommend leaving them to soak for 24 hours, but I only leave them overnight until the next day, and they look great.

Also Read: Homemade Soy Yoghurt Recipe

One way to make falafel tastier is to use whole spices instead of ground ones and toast them in a skillet before grinding them in a mortar or grinder. 

I prefer to do this version because it is more straightforward, and it is also deadly.

Also Read: How To Make Applesauce - Step By Step

How to Make Falafel - Step by Step
Step by step photos of how to make falafel

  • Strain the chickpeas and put them in a food processor or powerful mixer and the rest of the ingredients (photo 1) and beat until all the ingredients are disintegrated.
  • You can cook the falafel directly, but it is best if you let it rest covered in a bowl (photo 2) in the fridge for at least 1 hour.
  • Make about 18 discs or balls with your hands (photo 3).
  • If you bake the falafel, heat the oven to 200ºC or 400ºF, put the balls on a baking tray (photo 4) and bake for about 15 minutes on each side (photo 5).
  • If instead, you want to fry your falafel, you can fry 4 or 5 discs at a time in a deep fryer or pan for 2-3 minutes on each side (photo 6).
  • Transfer to a paper towel-lined plate to absorb excess oil. Repeat the last step with the remaining falafel discs.

Advice

  • I recommend that you make the falafel with raw chickpeas previously soaked overnight. The chickpeas will be cooked later, already in the form of falafel.
  • You can add the spices and herbs you want.
  • Use the type of flour you prefer. The chickpea and oatmeal are also delicious.
  • The flour is not essential, but it gives the falafel a better consistency and prevents it from sticking to the hands while we make the balls or discs.
  • If you don't want to use flour, you can flour your hands to better work the dough.
  • It is not necessary to use parsley and coriander; you can add just one of them.

Close up photo of 3 falafel discs with vegetables and vegan yoghurt sauce
How long does the falafel hold?

Remember to store leftovers in an airtight container in the fridge so the falafel will last 5-7 days.

Can falafel be frozen?

Yes, it can be frozen without a problem. 

Also Read: How To Make Vegetable Broth

It will keep in the freezer for a maximum of 3 months.

I prefer to freeze it already cooked, so to defrost it, you have to leave it in the fridge for a few hours and reheat it in the oven or the pan usually.

Also Read: Vegan Risotto Balls Recipe

How to eat falafel

Falafel is a delicious recipe usually served with vegan yoghurt sauce (or vegan yoghurt sauce without oil). 

You can eat it in pita bread or the form of a plate accompanied with sauteed vegetables.

Also Read: Vegan Baileys Irish Cream

Looking for more recipes?

Profile photo of a plate with falafel decorated with vegetables and vegan yoghurt sauce
Have you made this falafel recipe?

Please leave a comment below, share it or rate it. 

Also, FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST

I love to hear from you!

Falafel

Square image of a falafel plate decorated with vegetables and vegan yoghurt sauce
Falafel, a typical recipe for Middle Eastern cuisine, made from chickpeas and other ingredients. It's so easy to make, and it's packed with protein!

  • Author: Dance of Stoves
  • Preparation: 15 mins
  • Cook: 30 mins
  • Total: 45 minutes
  • Servings: 18 falafel (1x), 36 falafel (2x), 54 falafel (3x)
  • Category: Main Dish
  • Cuisine: Middle Eastern
  • Diet: Vegan

Ingredients SCALE (1x)

  • 1 cup of raw chickpeas soaked in water from the night before (180 g)
  • Two cloves of garlic
  • 1/2 onion, chopped
  • 1/2 cup of fresh parsley (15 g)
  • 1/4 cup of fresh coriander (15 g)
  • One teaspoon ground cumin
  • One teaspoon salt
  • 1/2 teaspoon baking soda (optional)
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground coriander seeds (optional)
  • A pinch of cayenne powder (optional)
  • Two tablespoons flour (I used whole wheat flour), gluten-free if needed

Ingredients SCALE (2x)

  • 2 cup of raw chickpeas soaked in water from the night before (360 g)
  • Four cloves of garlic
  • One onion, chopped
  • 1 cup of fresh parsley (30 g)
  • 1/2 cup of fresh coriander (30 g)
  • Two teaspoon ground cumin
  • Two teaspoon salt
  • One teaspoon baking soda (optional)
  • One teaspoon ground black pepper
  • One teaspoon ground coriander seeds (optional)
  • A pinch of cayenne powder (optional)
  • Four tablespoons flour (I used whole wheat flour), gluten-free if needed

Ingredients SCALE (3x)

  • 3 cups of raw chickpeas soaked in water from the night before (540 g)
  • Six cloves of garlic
  • 1 1/2 onion, chopped
  • 1 1/2 cup of fresh parsley (45 g)
  • 3/4 cup of fresh coriander (45 g)
  • Three teaspoon ground cumin
  • Three teaspoon salt
  • 1 1/2 teaspoon baking soda (optional)
  • 1 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoon ground coriander seeds (optional)
  • A pinch of cayenne powder (optional)
  • Six tablespoons flour (I used whole wheat flour), gluten-free if needed

Instructions

  1. Strain the chickpeas and put them in a food processor or powerful mixer and the rest of the ingredients and beat until all the ingredients are disintegrated, but without becoming a puree.
  2. You can cook the falafel directly, but it works best if you let it sit covered in a bowl in the fridge for at least 1 hour.
  3. Make about 18 discs or balls with your hands.
  4. If you bake the falafel, heat the oven to 200ºC or 400ºF, put the balls on a cookie sheet and bake for about 15 minutes on each side or until golden brown.
  5. If instead, you prefer to fry your falafel, you can fry 4 or 5 discs at a time in a deep fryer or skillet for 2-3 minutes on each side.
  6. Transfer to a paper towel-lined plate to absorb excess oil. Repeat the last step with the remaining falafel discs.
  7. Serve immediately alongside vegan yoghurt sauce (or vegan yoghurt sauce without oil) and eat it on pita bread or a plate with sautéed vegetables.
  8. Store leftovers in an airtight container in the fridge for about 5-7 days.

Notes

  • I recommend that you make the falafel with raw chickpeas previously soaked overnight. The chickpeas will be cooked later, already in the form of falafel.
  • You can add the spices and herbs you want.
  • Use the type of flour you prefer. The chickpea and oatmeal are also delicious.
  • The flour is not essential, but it gives the falafel a better consistency and prevents it from sticking to the hands while we make the balls or discs.
  • If you don't want to use flour, you can flour your hands to better work the dough.
  • It is not necessary to use parsley and coriander; you can add just one of them.
  • The nutritional information has been calculated for the baked falafel, which does not contain any oil.

Nutrition

  • Serving size: 1 falafel of 18 
  • Calories: 18 
  • Sugar: 0.2 g 
  • Sodium: 187 mg 
  • Fat: 0.3 g 
  • Carbohydrates: 3.2 g 
  • Fiber: 0.7 g 
  • Protein: 0.9 g

Keywords: falafel, falafel recipe, how to make falafel

Post a Comment

0 Comments

–>