Allergens: Gluten-Free Option | Dairy-Free | Nut-Free | Vegan | High-Protein
Cuisine: Middle Eastern (Levantine)
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Falafel is one of the most iconic dishes in Middle Eastern cuisine, believed to have originated in Egypt and later popularized across the Levant. Traditionally made from ground chickpeas (or fava beans), fresh herbs, onion, and spices, these golden fritters are deep-fried until crisp on the outside and fluffy inside. Commonly served in pita with tahini sauce or as part of a mezze platter, falafel has become a global symbol of plant-based eating — flavorful, nutritious, and satisfying.

Ingredients (Makes 15–18 balls)

• 1 cup dried chickpeas (soaked overnight, not canned)
• ½ small onion, chopped
• 3 garlic cloves, minced
• ½ cup fresh parsley, chopped
• ½ cup fresh cilantro, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• ¼ tsp cayenne pepper (optional)
• 1½ tsp salt
• ½ tsp baking soda
• 2 tbsp chickpea flour or all-purpose flour (use gluten-free as needed)
• Oil for frying (vegetable or avocado oil)

Instructions

1. Soak the Chickpeas
   • Soak dried chickpeas in water overnight (at least 12 hours). Drain well before use.
2. Blend the Mixture
   • In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, spices, salt, and baking soda. Pulse until coarse but moldable — not a paste.
3. Shape & Rest
   • Form small balls or patties. Chill for 30 minutes to firm up.
4. Fry Until Golden
   • Heat oil to 180°C (350°F). Fry falafel in batches for 3–4 minutes per side, until crisp and brown. Drain on paper towels.
5. Serve
   • Serve with tahini sauce, hummus, or wrapped in pita with salad.

Kitchen Equipment

• Food processor
• Mixing bowl
• Measuring cups and spoons
• Slotted spoon or frying spider
• Deep pan or air fryer
• Paper towels
• Cooling rack (optional)

Dietary Substitutions & Allergen Swaps

• Gluten-Free: Use chickpea flour.
• Oil-Free: Air-fry at 200°C (390°F) for 12–15 minutes, flipping halfway.
• Low-Carb: Substitute half chickpeas with cauliflower rice.
• Spice-Free: Omit cayenne for a milder version.

Chef’s Tips

• No canned chickpeas: They make the mix too wet — dried is key.
• Add baking soda last: Keeps falafel airy and light.
• Reheat tip: Bake or air-fry for 5 minutes to restore crispiness.

Wine Pairing

Pair with Sauvignon Blanc or light Pinot Grigio. Non-alcoholic: mint lemonade, pomegranate spritzer, or cold hibiscus tea.

Nutrition Facts

Serving Size: 3 falafel (approx. 100g)
Servings Per Recipe: 6

Frequently Asked Questions

Q: Can I bake falafel instead of frying?
A: Yes — bake at 200°C (390°F) for 25–30 minutes, flipping halfway.

Q: Can I freeze falafel?
A: Absolutely. Freeze uncooked falafel on a tray, then transfer to a bag for up to 3 months.

Q: How do I prevent falafel from falling apart?
A: Ensure chickpeas are well-drained and the mix is not too wet. Add a bit more flour if needed.

Q: What sauces go well with it?
A: Tahini sauce, hummus, tzatziki, or spicy harissa yogurt.

Crispy, golden, and packed with flavor — Falafel proves plant-based can be both delicious and deeply satisfying. Try it this week and tag @simplycookingx using #GlobalCuisineSeries to share your plate!