Falafel
Prep. Time
30 minutes
Cook Time
30 minutes
Servings
25 balls
Difficulty
Challenging
Soy-Free, Nut-Free, Gluten-Free, dairy-free, egg-free
Falafel is an Israeli classic that’s crispy, flavorful, and downright addictive, especially when tucked into a warm pita with fresh salad and a generous drizzle of tahini. It’s the kind of dish that makes you feel like you’re eating both comfort food and something healthy at the same time—so you can totally justify having seconds (or thirds)!
Now, here’s the trick to making perfect falafel every time: 1) Use uncooked, soaked garbanzo beans - this ensures there's no skimping on the starch in your mix. It’s the secret to keeping everything together and not falling apart in the fryer. 3) When it comes to frying, make sure the oil is piping hot with just a few little bubbles—this creates that crispy golden exterior while keeping the inside nice and soft.
Follow these steps, and you’ll be making falafel like a pro in no time!
Ingredients
4 cups uncooked garbanzo beans
1/2 chopped white onion
2 garlic cloves, crushed
1 tsp cumin powder
2 tsps salt
1/2 cup fresh parsley (without the stems)
2 tbsps salsa verde, or 1/2 cup fresh cilantro
3 tbsps all-purpose flour (for a gluten-free recipe - replace this with GF flour)
1 tsp baking powder
1 tsp baking soda
Instructions
Soak garbanzo beans in water with 1/2 tsp baking soda for 8-12 hours. Make sure the water level is about 3 inches above the beans.
Once soaked, drain and place the beans in a food processor along with the other ingredients. Blend until you get a smooth, consistent paste. Let the mixture rest for 20 minutes in the bowl.
Next, heat sunflower oil in a deep pot for frying. The oil should be around 350-370°F (160-180°C), or you can check by dipping a wooden spoon into the oil—small bubbles around it mean it's hot enough.
Shape the falafel mixture into small balls (about 2 inches in diameter) and carefully place them in the hot oil. Fry on medium heat for around 4 minutes, or until the falafel turn a deep golden brown.
Alternatively, you can shape the mixture into flatter patties and enjoy them in a sandwich—equally delicious!
Serve the falafel hot, ideally with a tahini spread, chopped salad, and a warm pita for the perfect bite!
Notes
Do not use cooked garbanzo beans. Soaking them is essential, but cooking will make the mixture fall apart when you'd try to deep-fry the balls.
Don't skip the baking soda! This makes the falafel less condensed.
You can switch parsley with cilantro (and vise versa), or mix them both.
Place the handle of a wooden spoon in the oil, and make sure the oil is boiling hot. If small bubbles immediately gather around the wooden spoon, you're good to go! If you're an avid cook, you might have a kitchen thermometer - use it to measure the temperature of the oil before you fry the falafel balls. It should reach about 350-360F (175-180C).
The Latest Bite
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.