Homemade Falafel

Adapted from: Sean 

Serves: 2-3 (8-10 patties total)

Prep time: 20 minutes
Cook time: 20 minutes

Ingredients:

1 can (400 g / 15 oz) chickpeas, drained

1 small onion, roughly chopped

1/2 cup fresh parsley

2 garlic cloves, peeled

1 egg

2 tsp ground cumin

1 tsp ground coriander

1 tsp salt

a dash of pepper

a dash of cayenne

1 tsp baking powder

1 tsp lemon juice

1 tbsp olive oil

150 g (1 cup) bread crumbs (or GF alternative)

Pita pockets (for serving)

Chopped tomato (for serving)

Tzatziki (for serving)

This recipe needed no glow-up. Over 6 years passed since I last made these and yet they livened my taste buds as if no time had passed. This homemade falafel is the perfect balance of moisture, flavour, and texture whereas store-bought falafel tend to be dry and dense. Additionally, it is easily made gluten-free.

Paired with a tzatziki and a greek salad, this falafel will send you on holidays to a Greek island overlooking the Mediterranean. Take it from me, I dream of going back! And follow up dinner with portokalopita or baklava, while you're at it. 

I reheat my cold falafel by sticking them in the air fryer for 3-4 minutes on 180 C / 350 F.  I reckon these falafel could be doubled or even tripled, baked up, and frozen. I promise the daunting list of ingredients is worth it!

Ingredients:
1 can (400 g / 15 oz) chickpeas, drained

1 small onion, roughly chopped

1/2 cup fresh parsley

2 garlic cloves, peeled

1 egg

2 tsp ground cumin

1 tsp ground coriander

1 tsp salt

a dash of pepper

a dash of cayenne

1 tsp baking powder

1 tsp lemon juice

1 tbsp olive oil

150 g (1 cup) bread crumbs (or GF alternative)

Pita pockets (for serving)

Chopped tomato (for serving)

Tzatziki (for serving)

Directions:
1. Preheat the oven to 230 C / 450 F and line a baking tray with baking paper. 

2. In a large bowl, mash the chickpeas until thick and pasty. 

3. Use a blender to blend the onion, parsley, and garlic until smooth, then mix well into the chickpeas. 

4. In a small bowl, whisk the egg and then stir in the cumin, coriander, salt, pepper, and cayenne. 

5. To the egg mix, stir in the baking powder and lemon juice.

6. Mix in the egg mix and olive oil into the chickpea mix. 

7. Slowly add bread crumbs until the falafel mix is no longer sticky (yet holds together). 

8. Divide the falafel mix into 8-10 balls, add them to the lined baking tray, and then flatten them into patties. 

9. Bake the falafel until golden brown and cooked through (20-30 minutes). 

10. Serve falafel warm with pita, tzatziki, chopped tomatoes, and any other favourite ingredients.