Description
Crispy on the outside and soft, herby on the inside, this quick falafel is the perfect quick lunch, easy dinner idea, or healthy snack. Packed with chickpeas, herbs, and warm spices, this easy recipe delivers authentic flavor with minimal prep time. Serve it in pita, over rice, or with a fresh salad for a delicious plant-based meal packed with protein and texture.
Ingredients
1 can chickpeas (15 oz), drained and rinsed
1 cup fresh parsley, roughly chopped
3 cloves garlic
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon baking powder
2 to 3 tablespoons flour (all-purpose or chickpea flour)
1 tablespoon lemon juice
2 to 3 tablespoons olive oil for frying
Instructions
1. Drain and rinse the chickpeas thoroughly and pat them dry using a kitchen towel.
2. Add chickpeas, parsley, garlic, cumin, coriander, salt, lemon juice, and baking powder to a food processor.
3. Pulse until the mixture is combined but still slightly chunky.
4. Add flour gradually until the mixture holds together when pressed.
5. Shape the mixture into small balls or patties using your hands or a scoop.
6. Heat olive oil in a skillet over medium heat and cook falafel for 3–4 minutes per side until golden and crispy.
7. Transfer to a paper towel to remove excess oil and serve warm.
Notes
Dry the chickpeas well to prevent the falafel mixture from becoming too wet.
Avoid over-processing the mixture so the falafel keeps a pleasant texture.
Test fry one falafel first to check seasoning before cooking the rest.
Nutrition
- Serving Size: 3 falafels
- Calories: 280
- Sugar: 2g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
Keywords: quick falafel, easy dinner, healthy snack, chickpea recipe, vegetarian dinner