Falafel Patties Recipe

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

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

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

Parsley: Fresh herb that adds a bright, herbaceous flavor.

Cumin: A warm spice that gives the falafel its distinctive taste.

Coriander: Adds a citrusy, slightly sweet flavor to the mix.

Salt: Enhances all the other flavors in the patties.

Baking powder: Helps the patties to be light and fluffy.

All-purpose flour: Binds the mixture together.

Water: Adds moisture to help bind the ingredients.

Vegetable oil: Used for frying the patties to a golden brown.

When forming the falafel patties, make sure to press them firmly to ensure they hold together during frying. If the mixture feels too wet, add a bit more flour to achieve the right consistency. Additionally, to achieve an even golden brown color, avoid overcrowding the frying pan; fry in batches if necessary.

• soaked overnight dried chickpeas - Substitute with canned chickpeas: If you don't have time to soak dried chickpeas, canned chickpeas can be used. Make sure to drain and rinse them well.

• chopped onion - Substitute with shallots: Shallots have a milder flavor and can be used in place of onions for a slightly different taste.

• minced garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can be used. Use ¼ teaspoon of garlic powder for each clove of garlic.

• chopped fresh parsley - Substitute with dried parsley: If fresh parsley is not available, dried parsley can be used. Use 1 tablespoon of dried parsley for each cup of fresh parsley.

• ground cumin - Substitute with ground caraway seeds: Ground caraway seeds have a similar earthy flavor and can be used as a substitute for cumin.

• ground coriander - Substitute with ground fennel seeds: Ground fennel seeds have a sweet and aromatic flavor that can replace ground coriander.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the falafel mixture. Use 1 tablespoon of soy sauce for each teaspoon of salt.

• baking powder - Substitute with baking soda: Baking soda can be used as a leavening agent. Use half the amount of baking soda as you would baking powder.

• all-purpose flour - Substitute with chickpea flour: Chickpea flour is a great gluten-free alternative and enhances the chickpea flavor in the falafel.

• water - Substitute with vegetable broth: Vegetable broth can add extra flavor to the falafel mixture instead of plain water.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier alternative and adds a rich flavor to the falafel when frying.

• Allow the falafel patties to cool completely at room temperature before storing or freezing. This prevents condensation, which can make them soggy.

• For short-term storage, place the cooled falafel patties in an airtight container. Separate layers with parchment paper to prevent sticking. Store in the refrigerator for up to 5 days.

• To freeze, arrange the falafel patties in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours. This step ensures they don't stick together.

• Once frozen, transfer the falafel patties to a freezer-safe bag or container. Label with the date and store for up to 3 months.

• When ready to enjoy, reheat refrigerated falafel patties in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. For a crispier texture, lightly spray with olive oil before reheating.

• For frozen falafel patties, there's no need to thaw. Reheat directly from the freezer in a preheated oven at 375°F (190°C) for 15-20 minutes, or until hot and crispy. Again, a light spray of olive oil can enhance the crispiness.

• Alternatively, you can reheat falafel patties in a skillet over medium heat. Add a small amount of vegetable oil and cook for 2-3 minutes per side, or until heated through and crispy.

• For a quick snack, consider microwaving refrigerated falafel patties on a microwave-safe plate for 1-2 minutes. Note that this method may not retain the original crispiness.

• Pair reheated falafel patties with fresh vegetables, hummus, or pita bread for a delightful meal.

• Preheat your oven to 350°F (175°C). Place the falafel patties on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Heat a skillet over medium heat and add a small amount of vegetable oil. Place the falafel patties in the skillet and cook for 2-3 minutes on each side until they are warmed through and have a nice, crispy exterior.

• For a quick microwave method, place the falafel patties on a microwave-safe plate. Cover with a damp paper towel to keep them moist. Microwave on high for 1-2 minutes, checking halfway through to ensure they are heated evenly.

• If you have an air fryer, preheat it to 350°F (175°C). Arrange the falafel patties in a single layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• For a steam method, place the falafel patties in a steamer basket over boiling water. Cover and steam for 5-7 minutes until they are heated through. This method keeps them moist but won't make them crispy.

• Food processor: This is essential for pulsing the chickpeas, onion, garlic, parsley, cumin, coriander, salt, and baking powder into a coarse and grainy mixture.

• Measuring cups: These are used to measure out the chickpeas, parsley, flour, and water accurately.

• Measuring spoons: These are necessary for measuring the cumin, coriander, salt, and baking powder.

• Knife: This is used for chopping the onion and parsley.

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

• Mixing bowl: This is used to hold the mixture after it has been processed and before forming it into patties.

• Frying pan: This is used to heat the vegetable oil and fry the falafel patties.

• Spatula: This is used to flip the patties in the frying pan to ensure they cook evenly on both sides.

• Paper towels: These are used to drain the excess oil from the fried patties.

• Plate: This is used to serve the warm falafel patties.

Soak chickpeas in advance: Soak chickpeas overnight to save time on the day of preparation.

Use a food processor: A food processor speeds up chopping and mixing ingredients.

Pre-chop ingredients: Pre-chop onion, garlic, and parsley to streamline the process.

Make patties ahead: Form falafel patties in advance and refrigerate them until ready to fry.

Batch frying: Fry multiple patties at once to reduce cooking time.