Spicy Falafel
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Making homemade falafel is easier than you'd think, and this spicy version is my go to when I want something flavorful without spending hours in the kitchen. The whole thing comes together in just 40 minutes from start to finish, and honestly, it's so budget friendly since chickpeas are inexpensive and probably already in your pantry. I love using fresh cilantro and parsley because they're packed with antioxidants and give the falafel such a vibrant taste. The cayenne pepper brings the heat, so adjust it to your preference. Trust me, these crispy golden bites will become a weeknight favorite.
Ella x
Ingredients
- 400 gcanned chickpeas(drained and rinsed)
- 30 gfresh cilantro(loosely packed)
- 20 gfresh parsley
- 1onion(roughly chopped)
- 3garlic cloves
- 10 gground cumin
- 3 gcayenne pepper
- 40 gall-purpose flour
- 5 gsalt
- 500 mlvegetable oil(for frying)
- 3 gbaking powder
Detail level
Instructions
- 1
Pulse the chickpeas, cilantro, parsley, onion, and garlic together in a food processor until the mixture resembles coarse breadcrumbs. You want some texture remaining, not a smooth paste.
Tip: Don't over-process or your falafel will become dense and oily.
- 2
Transfer the mixture to a bowl and stir in the cumin, cayenne pepper, flour, baking powder, and salt. Mix gently with a spoon until everything is evenly combined.
Tip: The baking powder helps them puff up and stay crispy inside.
- 3
Refrigerate the mixture for at least 10 minutes. This helps the falafel hold together better when frying.
Tip: You can prepare this up to 4 hours ahead.
- 4
Shape the mixture into 12 balls or small patties, about 40g each. Wet your hands slightly with water to prevent sticking.
Tip: Keep them roughly the same size so they cook evenly.
- 5
Heat the vegetable oil to 180 degrees Celsius in a deep pan or wok. Test with a small piece of bread which should turn golden in about 60 seconds.
Tip: Use a thermometer to keep the temperature consistent for best results.
- 6
Carefully lower the falafel into the hot oil, working in batches of 4 to 5 at a time. Fry for 3 to 4 minutes until deep golden brown all over, turning them halfway through cooking.
Tip: Don't overcrowd the pan or they won't brown properly.
- 7
Remove the falafel with a slotted spoon and drain on paper towels. Serve warm with tahini sauce and your favorite fresh vegetables.
Tip: They stay crispy for up to 2 hours at room temperature.
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