I got a huge craving for falafel this week. Luckily, this easy homemade falafel recipe is pretty quick to make — just takes a little bit of planning because you need to soak the chickpeas overnight the night before. Using dried chickpeas instead of canned ones is what makes these falafel fluffy and not super dense. It relies on the starch within the chickpeas to help bind the ingredients together, so you don’t need to add any additional flour.
I love this falafel recipe because it produces falafel that are moist, yet crisp on the outside (is there anything worse than dry falafel?!). While they are deep-fried, pretty much everything else is super-healthy, so no need to fret too much about the calories. 🙂 One of the amazing things I’ve found about becoming (mostly) vegan is that I no longer worry about portion control or calories — since everything is plant-based, I eat as much as I want, and it all works out in the end.
I think it would probably be easier to combine the ingredients in a food processor, but since I don’t have one, I make do with my trusty Ninja blender. Just make sure to scrape down the ingredients from time to time so they are blended properly.
- Blender or food processor
- Instant read thermometer
- Dutch oven — I love my Le Creuset Dutch ovens so much that I have 2 of them!
- Slotted spoon
Inspired by the falafel recipe from Serious Eats