It's so easy to make crispy falafel at home in just 30 minutes. This recipe uses canned chickpeas for ease and is bursting with fresh flavor from parsley and cilantro. Enjoy them on their own, in pita sandwiches, or on salads.
In the bowl of a food processor, add chickpeas, shallot, garlic, cilantro, parsley, salt, cumin, coriander, and black pepper. Pulse until a coarse, pea-sized mixture forms.
1 15-oz. can chickpeas, 1/3 cup shallots, heaping, 3 garlic cloves, 1/2 cup cilantro, 1/2 cup parsley, 1/2 tsp fine sea salt, 1/4 tsp ground cumin, 1/4 tsp coriander, Pinch black pepper
Add 4 tablespoons of flour, and continue pulsing until the mixture is uniform and fairly smooth - some texture is ideal. If the mixture is really sticky, add an additional 1-2 tablespoons of flour.
4-6 Tablespoon all-purpose flour
Optional: chill the mixture for about 15 minutes before forming.
Take approximately 2 tablespoons of the falafel mixture and form it into a ball, then roll each ball in panko and set on a plate or baking sheet while you continue with the rest of the mixture (will make 8-10 falafel balls).
½ cup panko
Meanwhile, begin heating a flavorless oil in a skillet over medium heat. Oil should be approximately ½ inch high in the pan. Add falafel balls in the hot oil, evenly spacing them evenly, being careful to not crowd the pan.
Oil for frying
Use a spatula to gently press about halfway down on the ball to form a disc (if desired). Cook for 2-4 minutes on each side until golden brown. Remove from oil and place on a paper towel or cooling rack. Continue frying the remaining falafel (I usually do 2 batches, this will depend on the size of your pan).
Serve immediately as desired. Excellent with hummus, tzatziki sauce, or in a pita sandwich.
Notes
Bake: I recommend omitting the panko if you plan to bake the falafel because it won't crisp up as intended. Otherwise, lightly spray it with cooking oil before baking. Preheat oven to 375°F. Bake the falafel for 16-20 minutes, flipping halfway through. Using an oven-safe cooling rack to bake them on helps yield crispier results, too.
Air Fry: Lightly spray falafel on each side and place on the rack of an air fryer. Set the air fryer to 375°F and bake for 14-16 minutes (if not preheated) flipping halfway through, until golden brown and crispy. If you preheat the air fryer, cook for 12-14 minutes.
Storage & Reheating: place any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer at 350° for 6-10 minutes (less time in the air fryer), flipping halfway through, until the falafel is crispy again.