Crunchy Falafel


  • 2 cups of chickpeas soaked in water overnight
  • 1 onion
  • 1 tbsp lemon
  • 2 – 3 handful of fresh parsley
  • 1 handful of fresh coriander (optional)
  • 2 minced garlic cloves
  • 1 tsp cumin
  • 1 tsp baking soda
  • 4 tbsp olive oil
  • 1/2 – 1 tbsp of salt
  • Organic rapeseed / canola oil to fry the falafel in

*You can add more or less spices I actually found a spice mix called falafel spices in my local bazar, that’s a great option to add to the recipe if you find that! Method:

  1. Drain and wash the uncooked chickpeas thoroughly and blend it well in a food processor with the rest of the ingredients until it turns into a coarse pastry. The texture of the chickpea mixture should be firm enough to easily hold its shape.
  2. You don’t need to cook the chickpeas, that happens during the frying or baking process in the last step of the recipe.
  3. Form the falafel into small balls or flat mini burgers it’s up to you. Just don’t make it too thick in order for it to cook properly in the middle.
  4. Heat the oil in a small or medium sized sauce pan and fry them until the surface becomes crispy (around 5 min). You can also bake the falafels for a healthier option.
  5. For a baking option  – preheat the oven to 375 F while in the meantime you just place the falafels on a baking sheet, butter the falafels with some olive oil on both sides. Bake it for a total of 30-40 minutes, flipping once at the halfway through the cooking process. the longer you bake them the firmer they’ll become.
  6. If the mixture becomes too loose add some breadcrumbs or wheat flour to the pastry. If the mixture becomes too firm add more olive oil.

Note: You cannot substitute the chickpeas with canned chickpeas. It doesn’t work and usually results in a very sloppy pastry.

Recipe from Super Healthy Kids.


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