This is a tried and tested foolproof vegan falafel recipe. Crispy from the outside and fluffy from the inside. Be sure to watch the video.
About Falafel
Falafel is a widely popular Mediterranean & Middle Eastern snack. It is a deep-fried, vegetarian fast food made with chickpeas (chana) or fava beans , onion, garlic, spices, and a lot of fresh herbs.
Today, the humble falafel has become one of the most popular fulfilling vegan snacks for adding to salad bowls, sandwiches, or Mezze platter .
There are many versions of a falafel recipe. I am sharing a simple and basic chickpea falafel recipe that requires a few pantry staples.
Reasons To LOVE Falafel
- possible gluten-free
- vegan and vegetarian
- easy to bake or air-fry
- fulfilling and wholesome
- meal-prep and freezer-friendly
Ingredients Required
You will be surprised to know that a few basic ingredients are required to make falafel from scratch at home.
- Chickpeas : Dried chickpeas (white chana) are the key ingredient for making falafel. DO NOT use canned or pre-cooked chickpeas.
- Onion : Yellow onion, white or red onion; feel free to add either of these.
- Garlic : Fresh garlic pods give flavour to the falafel. Adjust quantity as per taste preference.
- Fresh Herbs : From cilantro, parsley, coriander, spring onion, to dill, feel free to add either of these or a combination of herbs to the falafel mixture.
- Seasoning & Spices : Cumin Powder, Coriander Powder, Green Chilli, Red Chili Powder, and Salt are the main ingredients for seasoning falafel.
- Sesame Seeds: An authentic falafel recipe is incomplete without white sesame seeds.
- Baking Powder: It gives a fluffy texture to the falafel and makes them easy to bake.
- Flour : Either use gluten-free chickpea flour (besan) or all-purpose flour to bind the falafel.
- Oil: For frying falafel, use flavourless vegetable oil.
How To Cook Falafel – 3 Method
Frying: This is a pan-fried falafel recipe. But you can shape falafel into round balls and deep-fry as well. Make sure to fry the falafel in small batches in hot oil till crisp and golden.
Baking: Grease a baking sheet with oil. Arrange falafel in the sheet. Spray/brush them with cooking oil. Bake falafel at 190 degrees Celsius for 15 – 20 minutes on each side.
Baked falafel is less crispy, soft, and pale brown. But the taste is the same as fried ones.
Air-Fry : You can air-fry falafel at 190 degrees Celcius for 20 – 25 minutes till crisp and golden. Don’t forget to turn them halfway through cooking time.
Lately, I have started using my Instant Pot Crispy Lid for cooking falafel. The result is crisp but slightly dry falafel. The colour of the falafel is also pale brown. Set Crispy Lid at 180 degrees Celcius. Cook each side for 15 minutes.
My Tried & True Tips
Soaking Chickpeas: The essential step of this falafel recipe is soaking the dried chickpeas in water for 5 – 6 hours. DO NOT use cooked, boiled, or canned chickpeas for making falafel. It does not work.
Keep in Fridge: To avoid soggy or oil-soaked falafel, keep the falafel mixture for 10 – 15 minutes in the refrigerator to chill. Trust me; this trick will always give you the best crispy falafel.
Binding Agent: I firmly believe the falafel mixture needs one binding agent in all-purpose flour or chickpea flour. Otherwise, it is difficult to make them crisp and crunchy.
Frying: Ensure the oil is preheated to the right temperature before frying the falafel. Either use a thermometer to check the oil temperature or drop a tiny ball of falafel mixture in hot oil and check.
Falafel will turn out oil-soaked if the oil is cold or not heated to the right temperature. Or, if the oil is too hot, the falafel will burn from the outside and uncooked from the inside.
While frying, do not flip the falafel again and again. Once crisp and golden from one side, flip to the other side.
Watch Falafel Video
Serving Suggestion
Mezze Platter: The best way to serve falafel is with other Meditteranean finger food on an appetizer platter .
Dips: Falafel is commonly served as a snack with dips like hummus , baba ganoush , avocado hummus , beetroot hummus , tzatziki, tahini sauce, or muhammara .
Salad Bowl: To make a fattoush salad more fulfilling and delicious, add baked falafel.
Storage Suggestion
Meal-Prep: You can make a falafel mixture in advance and store it in the refrigerator for 2 – 3 days. Bake or fry the falafel before serving.
You can shape the falafel and keep them in the refrigerator until ready to cook.
It is best to consume cooked falafel within 2 – 3 hours, or it will become soggy. I would not recommend storing them.
More Snack Recipes
- Paneer Tikka
- Air Fryer Malai Broccoli
- Potato Cheese Balls
- Corn Paneer Cutlet
- Tandoori Gobi Tikka
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 2 Cup dried chickpeas (white chana/chole)
- ▢ ½ Cup onion, roughly chopped
- ▢ 5 – 6 garlic cloves or to taste
- ▢ 1 – 2 green chili
- ▢ ¼ Cup spring onion (greens), roughly chopped
- ▢ ½ Cup fresh coriander or cilantro or parsley
- ▢ 2 tablespoon all purpose flour (maida)
- ▢ 1 tablespoon cumin powder (jeera powder)
- ▢ 1 tablespoon coriander powder
- ▢ 1 teaspoon baking powder
- ▢ 1 teaspoon red chili powder or red paprika
- ▢ Salt to taste
- ▢ 1 tablespoon sesame seeds (white til)
- ▢ 2 Cup vegetable oil, for pan or shallow frying
Instructions
- Start by cooking the dried chickpeas in water for 5 – 6 hours. Once chickpeas are bigger in size after soaking, drain all the water and transfer them to a colander.
- Add soaked chickpeas, onion, garlic, green chili, fresh herbs, spices, and salt in a food processor with a blade attachment. Use the PULSE function without using any water, scraping down the sides of the processor if needed to grind the ingredients but at the same time keep the texture coarse and not a smooth paste.
- Transfer the falafel mixture into a large mixing bowl. Add sesame seeds and mix nicely. Keep in the fridge for 10 – 15 minutes or until ready to use.
- Heat oil in a frying pan to shallow or pan fry the falafel.
- Meanwhile, shape the falafel into a round disc of ¼ inch thickness. Arrange the shaped falafel in a plate.
- Pan Fry the falafel in small batches until golden and crisp on both sides. Transfer to a plate lined with an oil absorbent paper.
Baking Falafel:
- Preheat oven at 190 degrees Celsius. Grease a baking sheet with oil. Arrange falafel at an equal distance on the greased baking sheet. Spray or brush them with cooking oil.
- Bake falafel for 15 – 20 minutes on each side. Flip and bake for the same time from the other side. Baking time may vary depending upon the size and setting of the oven.
- Baked falafel is less crispy, soft, and pale brown in color. But the taste is exactly the same as fried ones.
- Serve Falafel warm with pita bread and hummus .
Recipe Notes:
- Use dry white chickpeas (kabuli chana/chole) soaked 5 – 6 hours in the water for making the falafel batter.
- Use a strong and sharp blade food processor to grind the ingredients for the falafel. A slightly coarse or grainy texture of the ingredients is fine for making falafel.
- If the ingredients including chickpeas aren’t grinding well add 1 tablespoon or so of water. Otherwise, there is no need to add any water to the falafel mixture.
- If the falafel is not holding shape while deep-frying, add more flour to the mixture, mix nicely, and then try.
Nutrition
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Falafel Recipe
Equipment
- Mixing Bowl
- Food Processor
- Frying Pan
Ingredients
- 2 Cup dried chickpeas (white chana/chole)
- ½ Cup onion, roughly chopped
- 5 - 6 garlic cloves or to taste
- 1 - 2 green chili
- ¼ Cup spring onion (greens), roughly chopped
- ½ Cup fresh coriander or cilantro or parsley
- 2 tablespoon all purpose flour (maida)
- 1 tablespoon cumin powder (jeera powder)
- 1 tablespoon coriander powder
- 1 teaspoon baking powder
- 1 teaspoon red chili powder or red paprika
- Salt to taste
- 1 tablespoon sesame seeds (white til)
- 2 Cup vegetable oil, for pan or shallow frying
Instructions
- Start by cooking the dried chickpeas in water for 5 - 6 hours. Once chickpeas are bigger in size after soaking, drain all the water and transfer them to a colander.
- Add soaked chickpeas, onion, garlic, green chili, fresh herbs, spices, and salt in a food processor with a blade attachment. Use the PULSE function without using any water, scraping down the sides of the processor if needed to grind the ingredients but at the same time keep the texture coarse and not a smooth paste.
- Transfer the falafel mixture into a large mixing bowl. Add sesame seeds and mix nicely. Keep in the fridge for 10 - 15 minutes or until ready to use.
- Heat oil in a frying pan to shallow or pan fry the falafel.
- Meanwhile, shape the falafel into a round disc of ¼ inch thickness. Arrange the shaped falafel in a plate.
- Pan Fry the falafel in small batches until golden and crisp on both sides. Transfer to a plate lined with an oil absorbent paper.
Baking Falafel:
- Preheat oven at 190 degrees Celsius. Grease a baking sheet with oil. Arrange falafel at an equal distance on the greased baking sheet. Spray or brush them with cooking oil.
- Bake falafel for 15 – 20 minutes on each side. Flip and bake for the same time from the other side. Baking time may vary depending upon the size and setting of the oven.
- Baked falafel is less crispy, soft, and pale brown in color. But the taste is exactly the same as fried ones.
- Serve Falafel warm with pita bread and hummus .
Video
Notes
- Use dry white chickpeas (kabuli chana/chole) soaked 5 - 6 hours in the water for making the falafel batter.
- Use a strong and sharp blade food processor to grind the ingredients for the falafel. A slightly coarse or grainy texture of the ingredients is fine for making falafel.
- If the ingredients including chickpeas aren’t grinding well add 1 tablespoon or so of water. Otherwise, there is no need to add any water to the falafel mixture.
- If the falafel is not holding shape while deep-frying, add more flour to the mixture, mix nicely, and then try.
Nutrition
Baba Ganoush is a delicious Mediterranean-style roasted eggplant dip. The smoked flavour and smooth texture of baba ganoush make it an all-time favourite vegan dip for pita bread and falafel.
About Baba Ganoush
The name “Baba Ganoush” can be fascinating, especially for someone unfamiliar with the Arabic language.
When translated, ‘baba’ means father, and ‘gannuj’ means to be cared for or loved by. This makes sense because, according to local folklore, this dish was created by a daughter for her beloved toothless father, who was most likely very fond of eggplants.
Credited initially as a Lebanese dish , Baba Ganoush is a blend of roasted eggplants, sesame seeds paste (tahini), garlic, olive oil, herbs, and seasonings of choice.
Other than the mystery around the name of the dish, here are a few more reasons to LOVE Baba Ganoush:
- gluten-free dip
- meal-prep friendly
- easy to follow recipe
- keto-friendly and whole30
- vegetarian and possible vegan
Ingredients Required
Eggplant: It is the star ingredient. Use fresh, firm, big-size purple eggplant to make this Mediterranean dip.
Tahini: The white sesame seeds paste (tahini) gives the dip a nutty taste and creamy texture.
Yogurt: I add a dollop of plain Greek yogurt to my baba ganoush. It is an optional ingredient.
Za’tar: A Middle Eastern spice blend. It gives a flavour to the Mediterranean dips. Substitute it with a dash of roasted cumin powder.
Other Ingredients: Garlic, Salt, Olive Oil, Lemon Juice
How To Roast Eggplant
The most important part of making baba ganoush is to roast the eggplants for a smokey flavour of the dip.
The traditional way to prepare the eggplant is to broil it over an open flame of a BBQ or on a wood-burning fire. That’s what gives it the strong smokey flavor.
Here are a few methods to grill the eggplant:
Oven/ Grill method: Cut eggplant into equal halves lengthwise and place them on a baking tray—drizzle olive oil over the halved eggplants. Sprinkle salt and let them cook on the ‘grill’ or convection oven at 225 degrees Celcius for 35 – 40 minutes or till the flesh inside has softened and the skin of the eggplant is roasted. Scoop out the flesh and use it for making the baba ganoush.
Gas Stove Method: Over a medium flame, hold your eggplant with a skewer inserted through and rotate slowly till it has been evenly roasted on all sides and the flesh is tender all the way through. Remove the charred skin and use the pulp to make the dip.
How To Make Baba Ganoush
Making baba ganoush is a straightforward two-step process.
Step 1) Roast the eggplant following either of the methods suggested above. Once roasted, peel and discard the skin. Chop off the crown. Roughly chop the flesh of the eggplant.
Step 2) Combine all the ingredients for making the dip in a food processor or a blender. Pulse to get a smooth and creamy eggplant dip.
My Tried & True Tips
Make sure the flesh of the eggplant is tender or nicely cooked after the roasting process. This step ensures a silky smooth texture of the baba ghanouj.
The charred or the roasted skin of the eggplant is not added to the dip. Hence, remove the skin and crown, and collect the tender pulp in a bowl.
It is always best to blend the ingredients in a food processor or mixer for a smooth texture. Do not add any water while blending the ingredients. If the dip seems too thick, use a little more extra virgin olive oil.
Eggplant is the main ingredient in baba ghanouj. Hence, it is packed with Vitamins, fiber, and anti-aging properties. In addition, the Baba Ganoush is gluten-free, low-calorie, vegan, paleo, keto-friendly, and a whole30 dip.
Baba Ganoush is made with roasted eggplant, whereas hummus with boiled chickpeas (chana). Both are vegetarian dips perfect for Mediterranean-style mezze platter.
Baba ganoush will keep well in the fridge for around 7 days in an air-tight container. Therefore, I do not recommend freezing it.
Serving Suggestion
Baba Ganoush, alongside other Mediterranean dips like labneh, roasted red pepper dip , and hummus , is part of a snacking mezze platte r.
You can also serve it with pita bread, meat kebabs, fattoush , crackers, or falafel .
More Dip Recipes
- Chilli Oil
- Avocado Hummus
- Beetroot Hummus
- Spicy Mango Dip
- Creamy Corn Dip
- Creamy Hummus
- Roasted Red Pepper Dip
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 1 large-size eggplant (baigan/brinjal)
- ▢ 2 garlic cloves
- ▢ 1 tablespoon plain Greek yogurt
- ▢ 1 tablespoon tahini paste (sesame seed paste)
- ▢ ¼ Cup extra virgin olive oil
- ▢ 1 tablespoon lemon juice
- ▢ 1 teaspoon salt or to taste
- ▢ 1 teaspoon Za’tar Spice Mix (optional)
Instructions
Roast the Eggplant:
- To make baba ganoush, first prick eggplant with knife or a fork. Next, roast it over the direct flame or in the oven at 225 degrees C till the outer skin gets charred and the flesh is tender.
- Once roasted transfer the eggplant to the bowl full of water. This way it is easier to get rid of the charred skin else you can remove the skin without soaking in water as well.
- Scoop the pulp of the roasted eggplant into a clean bowl and mash it nicely using the back of the spoon or fork. Allow to cook down a bit.
- Add the eggplant pulp, garlic, tahini paste, yogurt, salt, lemon juice, olive oil, and za’tar spice mix in a food processor. Blend to make a smooth paste. Taste and adjust the seasoning accordingly.
- To serve, transfer Baba Ganoush to a bowl, on top sprinkle crumbled feta cheese, chopped tomato and drizzle olive oil.
- Serve Baba Ganoush with toasted Pita Bread.
Recipe Notes:
- A tablespoon of thick yogurt can also be added to the dip for a creamy taste and texture.
- If tahini paste is not available, use pine nuts or walnuts. But make sure to blend the dip to a smooth consistency.
- Do not add any water while blending the dip. If the dip seems too thick, use a tablespoon of plain yogurt or olive oil.
- Adding za’tar spice mix gives authentic flavor to the dip. It has nothing to do with the texture of the Baba Ganoush.
- Baba Ganoush can be stored in the fridge for a week easily. And in the freezer for a month. Make sure to thaw it nicely before serving.
- For a spicy flavor, add a teaspoon of cayenne pepper while blending the dip.
Nutrition
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