These Classic Homemade Falafels hold their shape perfectly, forming crispy, healthy, delicious balls of goodness with a fluffy flavourful centre & lots of great serving options. My favourite ways to enjoy them are in salad wraps, with mint yoghurt or with a tasty couscous salad like the one included in this recipe!
Falafels are quite a staple for most vegetarians and vegans as they’re one of the most popular ways to cook and enjoy chickpeas. Which is fantastic because they’re also packed with other delicious, healthy ingredients and can be easily customised by adding even more goodness into them.
When I first started experimenting with vegetarian cooking, I struggled with falafels a fair bit. First finding a reliable recipe and a method of making them that was practical as well as super tasty. I’ve tested many different recipes using different methods and combined all my lessons and favourite parts to create this recipe that I’m sharing with you. I hope it helps you and saves you the time of searching for your own falafel soul mate!
How to make classic falafels
I learned through many a trial and error that fried falafels should be made with dried chickpeas instead of canned chickpeas if you want them to hold together well, hold their round shape and remain crispy on the outside but fluffy and evenly cooked on the inside. If you’re in a pinch for time, of course, you can use canned chickpeas, however, they may flake when frying, lose their shape and be cooked unevenly.
So to soak the dried chickpeas properly, cover them with cold water overnight or for at least 8 hours. This just makes them soft enough to blend in a food processor. It’s unnecessary to boil them after soaking as some might suggest because they cook sufficiently when being fried as falafels. Boiling the chickpeas actually just adds extra unwanted moisture to them and that’s the whole reason we don’t use canned chickpeas in the first place; too much moisture.
Keep in mind: the falafel mixture should be a fine and crumbly texture rather than a hummus-like paste!
More delicious vegan recipes
- 1/2 cup dried chickpeas
- 1 tablespoon chickpea flour
- 1/2 teaspoon baking powder
- 1 small brown onion
- 2 cloves garlic
- 2 tablespoons fresh parsley
- 1 tablespoon sesame seeds
- 1 teaspoon cumin
- 1/2 teaspoon cardamon
- 1/2 teaspoon garam masala optional
- pinch of salt and pepper
- oil for frying
- 1 cup couscous
- 1 cup hot water
- 1 teaspoon veggie stock powder or 1 cube
- 2 tablespoons French dressing
- 1/3 cup diced tomato
- 1/3 cup diced cucumber
- 2 small sprigs fresh mint
- salt to taste
- Before you make your falafels, soak the dried chickpeas in roughly 1.5 cups of cold water, cover and let soak for up to 8 hours.
- When you’re ready, rinse and drain the chickpeas, then add them to a food processor with all the other falafel ingredients (minus the oil of coursand process for 5 minutes or until everything is well combined. The texture should be fine and crumbly.
- Place enough oil in a small frying pan to be about half an inch deep and pop it on medium heat.
- Use a tablespoon measure to scoop out each falafel, roll into a ball and place onto a plate. When you’ve rolled out the whole mixture (it should make 10 falafelyou can gently add them to the frying pan. The heat should be high enough for them to gently sizzle but not spit oil from the pan. Give them about 10 minutes on each side, checking to ensure they aren’t burning.
- While the falafels are frying you can prepare the couscous salad by adding the couscous, hot water, stock and French dressing to a large bowl and fluff with a fork until the water has been soaked up. Now add the diced tomato, cucumber, mint and salt and mix together.
- When the falafels are finished frying, place them on a piece of paper towel to soak up any excess oil before serving up and enjoying!