If you’re searching for a recipe that your family will absolutely adore, look no further! This Quick Falafel Recipe comes together in about 30 minutes and is perfect for a busy weeknight dinner that your family will love! Made using a food processor, these little golden orbs of flavor are not only simple to whip up but are also incredibly versatile. You can switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends! Let’s dive in together!
Ingredient Breakdown
Here’s what you’ll need to make these delicious falafels:
Falafel Ingredients
- 2 cups Chickpeas (dried, soaked overnight)
- ¼ cup Cilantro (finely chopped)
- ¼ cup Parsley (finely chopped)
- 2 Garlic Cloves (minced)
- 1 tsp Coriander (ground)
- 1 tsp Cumin (ground)
- 1 tbsp Lemon Juice
- ½ tsp Salt
- 1 tbsp Olive Oil
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- 1 tbsp Vinegar (I usually use apple cider but you can experiment)
- 1½ tbsp Tahini
- 1 Hot Chili Pepper (optional, but if you love a kick, add it!)
- ½ Onion (finely chopped)
- Vegetable Oil for Deep Frying (or you can bake them if that’s your jam!)
Why These Ingredients Work
- Chickpeas are the star of the show here. When soaked, they get that lovely creamy texture that makes falafel so satisfying.
- Fresh herbs add a burst of flavor, think about how inviting that smell is as they mingle in your food processor.
- Spices like cumin and coriander bring that classic Middle Eastern flavor, it’s just like taking a mini trip to a bustling market!
- Tahini gives these falafels a nutty richness that crowns them with deliciousness.
How to Make Falafel
Now that we have our ingredient lineup, let’s get cooking! Here’s how to whip up these amazing falafels:
Step-by-Step Instructions
Soak the Chickpeas: Start by soaking 2 cups of dried chickpeas in a generous amount of water overnight. This little step is essential, don’t skip it! They’ll double in size and become soft enough for blending.
Drain and Process: Once they’re soaked, drain the chickpeas and toss them into a food processor. Add in the cilantro, parsley, garlic, spices, salt, and all those other fabulous ingredients too.
Blend, Baby, Blend!: Pulse until everything is well combined and the mixture resembles coarse wet sand. If it looks too wet, don’t worry, just a quick pulse more should do the trick.
Shape the Falafels: Using a falafel scooper (or just your hands!), shape the mixture into small balls or patties. About one and a half inches works well.
Fry It Up: Heat about an inch of vegetable oil in a deep pan over medium heat. Once it’s hot (a drop of water should sizzle), gently add your falafel. Fry until they turn a gorgeous golden brown, around 3-4 minutes per side. Don’t overcrowd the pan; this is their time to shine!
Drain the Yummy Bits: Once golden, transfer them to a plate lined with paper towels to drain any excess oil.
Serve It Up Hot: Serve these delightful falafel while hot and maybe add some tahini sauce or yogurt on the side.
Why I Love This Recipe
This is my go-to recipe when I want something comforting and loaded with flavor but don’t have a ton of time to spend in the kitchen. I’m a real sucker for things that are crispy on the outside and creamy on the inside, falafel hits that sweet spot every single time. What I love most about this recipe is that it’s so versatile! You can use whatever you’ve got on hand, just as I often do. Toss in some kale or spinach if you want that extra green goodness! Trust me; your family will be coming back for seconds!
And the best part is…the satisfaction of making homemade falafel from scratch is just unbeatable. Not only is it comfort food, but it’s also quite the crowd-pleaser!
If you loved this Falafel Recipe, be sure to check out my Turkish Gozleme, my Chicken Kofta Garlic Yogurt Sauce, or my Creamy Palestinian Zucchini Dip!
Why This Recipe Works
Quick & Easy
- This falafel recipe comes together in under 30 minutes, making it perfect for those bustling weeknight dinners when you need something quick and delicious!
Budget-Friendly
- Using affordable, everyday ingredients keeps this recipe easy on the wallet. Plus, many of these are pantry staples!
Crowd-Pleaser
- You’ll be the hero of dinner night, this is a dish that gets everyone raving. Even those picky eaters in your family will be asking for more!
Customizable
- The falafel mix is super forgiving! Got leftovers from last week’s taco night? Toss ‘em in! Feel free to add different spices or veggies based on what you have.
Perfect for Meal Prep
- You can easily double the batch, freeze half, and take it out when you need. Hello, efficient cooking!
Serving & Storage Tips
Serving Suggestions
These delightful falafels are perfect served with a side of tabbouleh, stuffed into a pita with fresh veggies and tahini sauce, or even on their own as a filling snack. Try pairing them with a refreshing salad or spicy sauce to really amp up the flavors!
Storage
Falafels tend to keep well in the fridge for about 3-4 days. Store them in an airtight container to ensure freshness.
Reheating Instructions
To reheat, simply pop them in an oven at 375°F for about 10-15 minutes until they’re warmed through and crispy again. You don’t want to microwave them, as they can get soggy.
Freezer-Friendly
Yes! These falafels freeze beautifully. Just cook them as directed, let them cool completely, and then freeze them in a single layer on a baking sheet. Once solid, transfer them to a freezer bag. They should keep well for about 3 months!
Final Thoughts
Cooking these falafels brings together flavor, simplicity, and a sprinkle of fun, the way all meals should be. Trust me when I say you’ll want to make this your go-to recipe for quick weeknight meals. So gather your ingredients, dial up your favorite tunes, and let’s whip up some magic in the kitchen together! Follow us on Pinterest for daily meal inspiration!
Happy cooking, friends!
Print
Falafel
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious falafel recipe that comes together in about 30 minutes, perfect for busy weeknight dinners.
Ingredients
- 2 cups Chickpeas (dried, soaked overnight)
- ¼ cup Cilantro (finely chopped)
- ¼ cup Parsley (finely chopped)
- 2 Garlic Cloves (minced)
- 1 tsp Coriander (ground)
- 1 tsp Cumin (ground)
- 1 tbsp Lemon Juice
- ½ tsp Salt
- 1 tbsp Olive Oil
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- 1 tbsp Vinegar (apple cider recommended)
- 1½ tbsp Tahini
- 1 Hot Chili Pepper (optional)
- ½ Onion (finely chopped)
- Vegetable Oil for Deep Frying
Instructions
- Soak the chickpeas in water overnight.
- Drain the chickpeas and place in a food processor with cilantro, parsley, garlic, spices, and remaining ingredients.
- Blend until combined, resembling coarse wet sand.
- Shape the mixture into small balls or patties.
- Heat vegetable oil in a deep pan over medium heat and fry the falafels until golden brown, about 3-4 minutes per side.
- Transfer cooked falafels to a plate lined with paper towels to drain.
- Serve hot with tahini sauce or yogurt.
Notes
Feel free to customize with leftover vegetables or spices. Falafels can be stored in the fridge for 3-4 days or frozen for 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
