Crispy on the outside and tender on the inside, this falafel recipe is perfect for a quick and satisfying meal. With just a few simple ingredients, you’ll have delicious homemade falafel ready in no time.
Prep Time15 min
Cook Time15 min
Total Time30 min
Difficulty
Medium
Smart Cooking Tips
Soak the chickpeas overnight for the best texture and flavor.
Use fresh herbs like parsley and cilantro to brighten the taste.
Fry at the right temperature (around 350°F) to get a crispy exterior without absorbing too much oil.
Ingredients
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Why This Dish Is Hard To Resist
This falafel is quick to prepare and uses simple ingredients you probably already have. It’s crispy on the outside and tender on the inside, making it a perfect snack or meal addition. Plus, it’s a great way to enjoy a classic Middle Eastern favorite without any fuss.
Step 1
Tos the garbanzo beans, onion, 1/4 cup of panko bread crumbs, olive oil, egg, parsley, curry powder, garlic powder, lemon juice, and black pepper into a food processor or blender. Pulse everything until you get a coarse, crumbly mixture. If it feels too wet, add a bit more panko to help it hold together.
Step 2
Scoop out the mixture and roll it into golf ball-sized balls. Then, gently press each ball into a patty shape and coat them with some extra panko crumbs for a nice crunch.
Step 3
Heat about an inch of olive oil in a skillet over medium heat. Once hot, carefully add the patties and cook them until they're golden and crispy on both sides—this usually takes around 3 minutes per side.
Step 4
When they're done, transfer the falafel to a plate lined with paper towels to soak up any excess oil. Serve them up warm and enjoy!
374
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Perfect Pairings
Serve these falafel balls in warm pita bread with tahini sauce, fresh veggies, and pickles. They also work great as a topping for salads or alongside hummus and baba ganoush for a delicious appetizer platter.
Food Storage Guide
Store leftover falafel in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer to keep them crisp. They can also be frozen for up to a month—just thaw and reheat before serving.
Frequently Asked Questions
Can I use dried garbanzo beans instead of canned?
Yes, soak dried garbanzo beans overnight and cook them before using, as canned beans are pre-cooked and softer.
What can I use instead of panko bread crumbs?
You can substitute with regular bread crumbs or crushed crackers if you don’t have panko.
How do I know when the oil is hot enough for frying?
Heat the oil over medium heat until it shimmers or a small piece of mixture sizzles immediately when added.
Can I bake these instead of frying?
Yes, bake at 375°F for about 20-25 minutes, flipping halfway, but frying gives a crispier texture.
How do I store leftover falafel?
Keep leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven or skillet.
Can I make the mixture ahead of time?
Yes, prepare the mixture and refrigerate for up to 24 hours before shaping and cooking.
What if the mixture is too wet or falling apart?
Add more panko bread crumbs a little at a time until it holds together better.
Is olive oil best for frying falafel?
Olive oil works well, but you can also use vegetable or canola oil with a high smoke point.
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