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Easy Traditional Falafel Recipe (Pan-Fried & Air Fryer) Recipe

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4 from 3 reviews

This Easy Traditional Falafel Recipe features crispy, herb-packed falafel made from dried chickpeas combined with fresh parsley, cilantro, and mint. The falafel can be pan-fried or air-fried, making them a versatile and kid-friendly dish perfect for appetizers or main courses. They freeze well, are simple to shape, and pair wonderfully with tahini sauce, pita bread, and fresh vegetables.

Ingredients

Falafel Ingredients

  • 450 g dry chickpeas
  • 1 small onion, roughly chopped
  • 3 garlic cloves
  • 1 handful fresh parsley
  • 1 handful fresh cilantro
  • 1 handful fresh mint
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp baking soda
  • 2 tbsp chickpea flour or all-purpose flour if needed
  • 250 ml neutral oil for pan-frying (or light spray for air frying)

Tahini Sauce

  • 60 g tahini (¼ cup)
  • 1 lemon, juiced
  • Water as needed to thin
  • Salt to taste

Instructions

  1. Soak Chickpeas: Rinse the dry chickpeas thoroughly, then soak them overnight in the fridge in a large bowl of cold water. This soaking will allow the chickpeas to roughly double in size, essential for the proper texture of the falafel.
  2. Prepare Ingredients: Drain and rinse the soaked chickpeas well. Roughly chop the onion and gather fresh garlic, parsley, cilantro, and mint.
  3. Blend Herbs and Spices: Add the onion, garlic, parsley, cilantro, mint, ground cumin, ground coriander, salt, and black pepper to a food processor and blend until combined. This initial blending ensures even distribution of flavors.
  4. Add Chickpeas: Add the drained chickpeas in batches to the food processor, pulsing after each addition until the mixture resembles coarse crumbs rather than a smooth paste, ensuring the falafel stays light and crumbly.
  5. Season and Adjust: Taste a small pinch of the mixture to check seasoning and adjust salt or spices if needed. If the mixture feels too wet, stir in chickpea flour or all-purpose flour to help bind.
  6. Chill Mixture: Cover the mixture and chill it in the refrigerator. This chilling is essential for allowing the falafel to hold together during cooking.
  7. Add Baking Soda: Right before cooking, stir the baking soda into the chilled mixture. This ingredient makes the falafel light and fluffy and should be added last.
  8. Shape Falafel: Scoop portions of the mixture and roll into balls or pat into small patties. Test one by frying it; if it falls apart, add a little more flour and reshape.
  9. Cook Pan-Fried Falafel: Heat neutral oil in a large pan over medium heat to about 175°C (350°F), filling the pan approximately 1cm deep. Fry no more than 8 falafel at a time to avoid crowding. Do not flip for the first few minutes to let the first side set and turn deeply golden. Once set, flip once and cook the other side until golden and cooked through. If you don’t have a thermometer, a pinch of mixture should sizzle immediately when added to the oil.
  10. Cook Air Fryer Falafel: Preheat the air fryer to 200°C (400°F). Spray the falafel generously with oil before cooking. Arrange falafel in a single layer with space between them (10–12 at a time) and cook for 13-14 minutes until golden and crisp.
  11. Serve: Serve the warm falafel in pita or flatbread with fresh tomatoes, cucumber, pickles, and tahini sauce, or over a salad. They also pair beautifully with hummus for dipping.

Notes

  • Use Dried Chickpeas Only: Canned chickpeas are already cooked and soft, causing the mixture to become mushy and fall apart during cooking, especially in the air fryer.
  • Herb Variation: This recipe uses a lighter amount of mint alongside parsley and cilantro, a typical Lebanese touch. Many traditional recipes add dill or omit the third herb entirely based on regional preference.
  • Storage: The raw, unshaped mixture can be kept in the fridge for a few days. Cooked falafel stays fresh for up to 3 days in the refrigerator.
  • Freezer-Friendly: Shape falafel and freeze uncooked on a tray until solid, then transfer to a bag. They keep for a couple of months and can be cooked straight from frozen with a slightly longer cooking time. Cooked falafel also freezes well and reheats crisp in the air fryer.
  • Nutrition Notes: Nutrition values reflect the falafel only and exclude tahini sauce and oil absorbed during frying.

Find it online: https://lauracooks.com/easy-traditional-falafel-recipe-pan-fried-and-air-fryer-recipe/