These Authentic Crispy Falafel are a sure-fire crowd pleaser! Made with simple and wholesome ingredients, these falafels are the perfect vegan protein source! This falafel recipe uses the air-fryer, but you can also make these baked falafels instead (instructions below).
I absolutely love falafel. They’re soft on the inside, crispy on the outside, and they just taste sooo good.
We don’t have too many authentic falafel places near our house, so I set out to make my own. Surprisingly, they’re really easy to make! You just need a little bit of planning as you’ll see.
These honestly taste like authentic falafel that you’d get at a restaurant and it makes me so happy :). And, they’re made with easily accessible and whole ingredients!
Main Ingredients
Dried Chickpeas: It’s sooo important that you used dry chickpeas and not canned! The falafel will not turn out properly if you used canned chickpeas, I’m not sure why. These need to soak for at least 24 hours in water with a little baking soda to soften them. This is where the little bit of planning comes in, but if you know you want to make falafel the next day, simply soak them 24 hours prior!
Fresh Herbs: Fresh herbs are essential to a fresh and authentic tasting falafel. We’re going to use onion, parsley, cilantro, dill, green onion, green chili peppers, and garlic. Feel free to omit the chili peppers if you don’t do well with spice, but I personally don’t find the addition too spicy at all!
Spices: To add some more flavor, we’re going to be adding cumin, coriander, cardamom, salt, and pepper. Just a few spices, but they make all the difference!
Flour: We’re just going to be adding 1-2 tbsp to really bind everything together. I used chickpea flour because I feel like it’s a denser flour and it’s pretty fitting for falafel haha. But, any more dense flour like whole wheat, buckwheat, or oat would work too!
How to Make Authentic & Crispy Falafel
This is sooo easy!
Prepare: Soak the dry chickpeas in water and baking soda for 24 hours
Mix: Put the chickpeas, herbs, spices, flour, and lemon juice in a food processor. Blend until everything is well combined and the dough is a nice pretty green 🙂
Marinate: If you have time, let the mixture sit in the fridge for an hour or so to really let the flavors combine.
Add: If you’re adding in sesame seeds for some crunch ( which I think you should), add them now along with the baking soda.
Form Falafel: Take a spoon and scoop out some of the mixture. Roll it between your palms until a ball forms. This mixture should make about 15-20 falafels.
Make Falafel: In an air fryer, place about 9 of the falafel. Air fry for 8 minutes at 380 F. Then, flip the falafel over and air fry for another 7 minutes. If you’re baking them, bake them at 375 F. After about 10-15 minutes, flip them over and bake until they’re fulling browned. They won’t turn out as crispy this way, but they’ll still taste really good! Lastly, you can just fry these in some avocado oil to also get a crispy and yummy finish!
Make the Sauce: If you want to make a yummy, refreshing yogurt sauce, simply combine all the dressing ingredients together, and you’re done!
Create your bowl and Enjoy: Put the falafel, your veggies, and your carb source on top of a bed of massaged kale. Top with the dressing and enjoy!
Tips for Making Authentic & Crispy Falafel:
I’ve noticed that the falafel mixture can stick to my hands when I’m making them. So, I liked to keep washing my hands every few falafels because they don’t stick to my hands when they’re wet!
These falafels also test best FRESH! So, if I know all the falafel aren’t going to get eaten, I’ll only make as many falafels as we need and put the rest of the mixture back in the fridge. The mixture keeps well for 2-3 days! BUT, make sure to only add baking soda to the mixture you’re using, not all of it!
Lots of different veggies go well with this! I love cucumber, olives, beets, avocado, carrots, mushrooms, bell peppers, and butternut squash! But honestly, anything goes well!
Why are these Authentic & Crispy Falafel Bowls Balanced?
These bowls are naturally a balanced and nutritious meal without having too think too hard about it!
Protein: The star of the show, the falafel, are our main source of protein, but if you’re using quinoa as your carb source, you’re also getting a boost of protein from there as well!
Carbs: Chickpeas are also a great source of carbs! That, along with some quinoa, rice, pita, or potatoes are going to keep you nice and energized!
Fat: You already know I put avocado in my bowl, but some hummus or drizzling some tahini on top would be a great way to make this meal more filling and flavorful!
Storage:
Like I mentioned above, these falafel taste best fresh, but if you’re going to make them ahead of time, store them in an air tight container in the fridge. When you’re reheating them, do so in an oven for about 5-6 minutes. The microwave will make the soft 🙁
If you like these, be sure to check out:
Protein Packed Mushroom and Wild Rice Bowl
Vegan Korean Inspired BBQ Bowl
Cozy Fall Lentil & Sweet Potato Stew
Authentic & Crispy Falafel
Ingredients
Falafels:
- 1 cup dried chickpeas soaked for 24 hours in water with 1/2 tsp baking soda
- ½ yellow onion diced
- 1 cup paresly roughly chopped
- 1 cup cilantro roughly chopped
- 2 tbsp dill roughly chopped
- 1 green onion stall roughly chopped
- 2 small green chili peppers roughly chopped
- 1 ½ tsp minced garlic
- 1 tsp cumin
- ½ tsp coriander
- ¼ tsp salt
- ½ tsp cardomom
- ¼ tsp black pepper
- 1-2 tbsp chickpea flour
- 1 tbsp lemon juice
- 2 tbsp toasted sesame seeds
- ½ tsp baking powder
Bowls:
- Veggies like kale, beets, olives, bell pepper, carrots, mushrooms, etc.
- Quinoa, Rice, Potatoes, or Pita
- Avocado
- Tahini
- Sesame seeds
Yogurt Sauce:
- ½ cup unsweetened coconut cashew, or non-dairy greek yogurt
- ¼ cup grated cucumber skin on
- 2 tbsp fresh dill chopped
- 1 tsp garlic minced
- 1 tbsp lemon juice
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Place all the falafel ingredients except for the sesame seeds and baking powder in a food processor. Blend until all the ingredients are well combined.
- If you have time, let the mixture marinate in the fridge for as long as you can to let the flavors really come together.
- When you’re ready to make the falafel, wet your hands and start to form falafel balls. This mixture should make between 15-20 falafels.
- Put about 9 of the balls in the air-fryer at 380 F for 8 minutes. Then, flip them over and air fry them at 380 for 7 minutes. *
- To make the yogurt sauce, combine all the ingredients together in a bowl.
- Assemble your bowls by putting all the veggies, quinoa, falafel, avocado, tahini, and yogurt sauce in a larrrge bowl.
- Enjoy!
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