Falafel Balls Recipe

Chickpeas: The base of the falafel, providing texture and protein.

Onion: Adds moisture and a slight sweetness to the mixture.

Garlic: Enhances the flavor with a pungent, aromatic quality.

Parsley: Fresh and vibrant, it adds a herby note to the falafel.

Ground cumin: A warm, earthy spice that is essential for authentic falafel flavor.

Ground coriander: Adds a citrusy, slightly sweet flavor that complements the cumin.

Salt: Enhances all the flavors in the mixture.

Baking powder: Helps to make the falafel light and fluffy.

Flour: Binds the mixture together to form balls or patties.

Water: Used to adjust the consistency of the mixture if needed.

Oil: For frying the falafel to a crispy, golden brown.

When forming the falafel mixture into balls or patties, wet your hands slightly to prevent the mixture from sticking. This will help you shape the falafel more easily and create uniform pieces that cook evenly.

• soaked overnight dried chickpeas - Substitute with canned chickpeas: Using canned chickpeas can save time, but make sure to drain and rinse them well to remove excess sodium and improve texture.

• chopped onion - Substitute with shallots: Shallots provide a milder flavor and can add a subtle sweetness to the falafel mixture.

• minced garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can be used, though it may slightly alter the texture and flavor.

• chopped fresh parsley - Substitute with chopped fresh cilantro: Cilantro offers a different but complementary flavor profile, adding a fresh and slightly citrusy note.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy and nutty flavor, making them a good alternative to cumin.

• ground coriander - Substitute with ground fennel seeds: Fennel seeds provide a sweet and aromatic flavor that can mimic the taste of coriander.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor, but use it sparingly to avoid making the mixture too wet.

• baking powder - Substitute with baking soda and lemon juice: A combination of baking soda and a small amount of lemon juice can create the same leavening effect as baking powder.

• flour - Substitute with chickpea flour: Chickpea flour is a gluten-free option that also enhances the chickpea flavor in the falafel.

• water - Substitute with vegetable broth: Vegetable broth can add extra flavor to the falafel mixture, making it more savory.

• oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for frying.

• Allow the falafel balls to cool completely before storing. This prevents condensation, which can make them soggy.

• For short-term storage, place the cooled falafel balls in an airtight container. They can be kept in the refrigerator for up to 4-5 days.

• If you plan to store them longer, consider freezing. Arrange the falafel balls in a single layer on a baking sheet and place them in the freezer. This ensures they freeze individually and don’t stick together.

• Once frozen solid, transfer the falafel balls to a freezer-safe bag or container. Label with the date to keep track of freshness. They can be stored in the freezer for up to 3 months.

• When ready to enjoy, reheat the falafel balls directly from the freezer. Preheat your oven to 375°F (190°C) and bake for about 15-20 minutes, or until heated through and crispy.

• Alternatively, you can reheat them in a skillet with a bit of olive oil over medium heat until they are warmed and crispy on the outside.

• For a quick snack, you can also microwave the falafel balls for 1-2 minutes, though they may not retain their crispiness as well as other methods.

• Serve the reheated falafel balls with your favorite dips and sauces, such as tahini, hummus, or tzatziki, for a delightful meal or snack.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the falafel balls on a baking sheet lined with parchment paper.
  3. Lightly brush or spray the falafel balls with olive oil to keep them moist.
  4. Bake for about 10-15 minutes, flipping halfway through to ensure even heating.
  5. Remove from the oven and let them cool slightly before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or your preferred cooking oil.
  3. Place the falafel balls in the skillet, making sure not to overcrowd them.
  4. Cook for about 3-4 minutes on each side, or until they are heated through and crispy on the outside.
  5. Transfer to a plate lined with paper towels to drain any excess oil.

• Microwave Method:

  1. Place the falafel balls on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through.
  4. If they are not heated through, continue microwaving in 30-second intervals until warm.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the falafel balls in a single layer in the air fryer basket.
  3. Lightly spray them with olive oil for extra crispiness.
  4. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even cooking.
  5. Remove and let them cool slightly before serving.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the falafel balls in the steamer basket, making sure they are not touching the water.
  3. Cover and steam for about 5-7 minutes, or until heated through.
  4. Remove from the steamer and let them cool slightly before serving.

• Food processor: Essential for combining and processing the chickpeas, onion, garlic, parsley, cumin, coriander, salt, and baking powder into a coarse mixture.

• Mixing bowl: Useful for holding the processed chickpea mixture before forming it into balls or patties.

• Measuring cups: Necessary for accurately measuring the chickpeas, flour, and water.

• Measuring spoons: Needed for measuring the cumin, coriander, salt, and baking powder.

• Knife: Used for chopping the onion and parsley.

• Cutting board: Provides a surface for chopping the onion and parsley.

• Garlic press: Handy for mincing the garlic cloves.

• Frying pan: Used for frying the falafel balls or patties.

• Slotted spoon: Ideal for removing the falafel from the hot oil and allowing excess oil to drain.

• Paper towels: Placed on a plate to drain the fried falafel and absorb excess oil.

• Plate: Used to hold the falafel after frying and draining.

• Spatula: Useful for flipping the falafel in the frying pan to ensure even cooking.

Prepare ingredients in advance: Soak chickpeas overnight and chop onion, garlic, and parsley ahead of time.

Use a food processor: Quickly blend chickpeas and other ingredients to save time on manual chopping and mixing.

Batch cooking: Double the recipe and freeze extra falafel balls for future meals.

Preheat oil: Ensure the oil is hot before frying to reduce cooking time and achieve a crispy texture faster.

Form balls uniformly: Use a small ice cream scoop to create evenly sized falafel balls for consistent cooking.