Easy Fried Falafel Recipe (No Chickpea Soak)
Fried falafel wins every time, and this quick recipe skips overnight soaking by using chickpea flour for perfect texture.
Servings: 4
Calories: 442kcal
Ingredients
- 1 bunch cilantro stems OK
- 1 bunch parsley leaves only
- 1 tablespoon lemon juice
- 1 jalapeño seeded and roughly chopped
- 2 cloves garlic or 1 teaspoon garlic powder
- 2 tsp onion powder
- 1 tablespoon cumin
- ¼ tsp baking soda
- ¾ cup matzo meal or breadcrumbs, or panko
- ½-1 teaspoon sea salt
- ½ teaspoon pepper
- 330 grams chickpea flour
- ½ cup water + up to 1/4 cup
- canola oil or vegetable, for frying
Instructions
- Add cilantro, parsley, lemon juice, jalapeño, garlic, onion powder, cumin, baking soda, matzo meal or breadcrumbs, salt, and pepper to a food processor.1 bunch cilantro, 1 bunch parsley, 1 tablespoon lemon juice, 1 jalapeño, 2 cloves garlic, 2 tsp onion powder, 1 tablespoon cumin, 1/4 tsp baking soda, 3/4 cup matzo meal, ½-1 teaspoon sea salt, ½ teaspoon pepper
- Slowly add in 1/2 cup of water while running until mixed well.1/2 cup water
- Remove from the food processor and add the chickpea flour. If needed, add water one tablespoon at a time to help it come together, but keep the mixture as dry as possible.* Do not overmix, or the falafel will be tough!330 grams chickpea flour
- Pour at least 1–3 inches of oil (more is better) into a deep saucepan or cast-iron skillet. Heat the oil over medium-high heat to about 350-360°F. A pinch of batter should sizzle immediately, and a falafel should sink halfway before rising.canola oil
- Scoop out 2-ish tablespoons of the mixture and shape them into ping-pong sized balls or small patties. You can use an ice cream scooper or your hands.
- Fry the falafel in batches, ensuring they aren’t crowded, until evenly browned, turning as needed. Each batch should take 4-5 minutes. Place the falafel on a paper bag, wire rack, or paper towels to help remove excess oil.Serve immediately.
Notes
* Too much water will cause the falafel to fall apart—if this happens, mix in more chickpea flour. Taste and adjust the seasoning, adding more salt, pepper, or lemon juice as needed.
** Note on pan choice: A narrower pan requires less oil, but a wider one lets you cook more falafel at once.
Avoid overprocessing or the falafel will be dense.
Nutrition
Calories: 442kcal | Carbohydrates: 73g | Protein: 22g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 717mg | Potassium: 875mg | Fiber: 11g | Sugar: 10g | Vitamin A: 1428IU | Vitamin C: 26mg | Calcium: 85mg | Iron: 7mg
