Greek-American Falafel
Greek-American falafel combines the best of Mediterranean and Middle Eastern flavors. These crispy, golden falafel balls are made from chickpeas, fresh herbs, and spices, then served with a variety of tasty accompaniments. Perfect for a quick meal, a healthy snack, or a party appetizer, this falafel is both delicious and versatile.
Equipment
- Food Processor – 1 unit
- Frying Pan or Skillet – 1 unit (for pan-frying)
- Baking Sheet – 1 unit (for baking)
- Parchment Paper – 1 sheet (if baking)
- Measuring cups and spoons (1 set)
- Tongs – 1 set (for flipping falafel during frying)
- Strainer or Paper Towels – 1 unit (for draining excess oil)
Ingredients
- Chickpeas canned or dried – 2 cups (or 1 can, drained and rinsed)
- Red Onion – ½ medium chopped
- Garlic Cloves – 3 cloves minced
- Fresh Parsley – ¼ cup chopped
- Fresh Cilantro – ¼ cup chopped
- Ground Cumin – 1 teaspoon
- Ground Coriander – 1 teaspoon
- Ground Paprika – ½ teaspoon
- Baking Powder – 1 teaspoon
- Flour all-purpose or chickpea flour for gluten-free – 2-3 tablespoons
- Olive Oil – 2-3 tablespoons for frying
- Salt – 1 teaspoon
- Black Pepper – ½ teaspoon
- Water – 1-2 tablespoons if needed to adjust consistency
Instructions
- Prepare the Chickpeas: If using dried chickpeas, soak them in water overnight. Drain and rinse. If using canned chickpeas, drain and rinse well.
- Pulse the Ingredients: In a food processor, combine the chickpeas, red onion, garlic, parsley, cilantro, cumin, coriander, paprika, salt, and pepper. Pulse until the mixture is finely chopped but not a paste. Scrape down the sides of the bowl as needed.
- Add the Flour & Baking Powder: Add the flour and baking powder to the mixture. Pulse again to combine. If the mixture is too dry, add water, a tablespoon at a time, until it holds together but is not too sticky.
- Chill the Mixture: Transfer the falafel mixture to a bowl, cover it with plastic wrap, and refrigerate for 1-2 hours. This helps the falafel hold together when frying or baking.
- Shape the Falafel: Once chilled, shape the mixture into 1 ½-inch balls or patties.
- Cook the Falafel:
- Frying: Heat oil in a frying pan over medium heat. Fry the falafel in batches for 3-4 minutes per side, or until golden and crispy. Use tongs to flip them carefully.
- Baking: Preheat the oven to 375°F (190°C). Place the falafel balls on a baking sheet lined with parchment paper. Lightly brush them with olive oil. Bake for 20-25 minutes, flipping halfway through.
- Drain and Serve: Remove the falafel from the oil or oven and drain excess oil on paper towels. Serve warm with pita, salad, or dipping sauces like tzatziki or hummus.
Notes
- Adjusting Flavor: You can adjust the spice level by adding more cumin or paprika to taste.
- Gluten-Free Option: Use chickpea flour or another gluten-free flour instead of regular flour.
- Make-Ahead: The falafel mixture can be prepared in advance and stored in the fridge for up to 2 days.
- Storage: Leftover cooked falafel can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
- Freezing: To freeze, shape the falafel, freeze them on a baking sheet, and then transfer to a freezer bag. Fry or bake from frozen when needed.