Homemade falafel are popular around the world. For good reason – they are quick and easy to make, and they can easily be frozen for future quick meals.
The primary ingredient in falafel is chickpeas. This makes them very high in fiber and protein. They are quite filling and provide a great protein punch.
Raw or Canned Chickpeas?
The trick to nice textured falafel is using raw chickpeas, not canned. The biggest problem with using canned chickpeas is that the moisture content is so high. The falafel dough ends up being very mushy and pasty.
Uncooked chickpeas will have all the moisture you need, once they are soaked. The chickpeas need to be soaked for at least 8 hours or overnight. If you want to make falafel, but forgot to soak the peas, you can also use the quick soak method on the stove or in the pressure cooker.
When you are done processing the dough, it may appear to be too dry to shape. Give it try to see. If it is too dry, process a little more. It will not be a sticky dough and may take a bit of pressing between your hands to hold together.
If you do decide that you want to try making them with canned chickpeas, you may need to add a lot more flour to keep it from being overly mushy. You may also want to drain them and put them in a warm oven to help them dry out a bit before processing.
Make Them Ahead of Time
Falafel are perfect for making ahead of time. This saves a ton of time down the road.
The dough can be frozen whether cooked or not. Just place formed falafel in a single layer on a baking sheet and put the sheet in the freezer. Once frozen, transfer the falafel into a labeled freezer safe bag or container.
- To reheat frozen, cooked falafel: Allow the falafel to thaw in the fridge. Once thawed, place in preheated 350 °F (180 °C) oven until heated through. Keep an eye on them because they will burn quickly or become overly dry.
- To cook frozen, uncooked falafel: Allow the falafel to thaw in the fridge. Once thawed, place in preheated 350 °F (180 °C) oven for 30 minutes – flipping halfway through the time.
As will most dishes, fresh is the best. The texture of reheated falafel will not be as nice as freshly baked or fried.
This recipe has fairly traditional spices added to the chickpeas. But, you can easily substitute other spices.
To ensure that this recipe is gluten free, be sure to use gluten free flour.
Recipe Demonstration Videos
This is a quick video demonstration showing how easy it is to make both baked and fried falafel.
Homemade Chickpea Falafel Recipe
|Servings||Prep Time||Cook Time|
|35 pieces||15 minutes||15-30 minutes|
- Once soaked, the chickpeas will make about 4-5 cups
- If freezing, place formed raw or cooked falafel in a single layer on a baking sheet and freeze. Remove from sheet and place in a labeled freezer-safe bag or container.
- To reheat cooked falafel from frozen: Allow falafel to thaw in the fridge and then bake at 350 °F (180 °C) until warmed through.
- Follow the recipe instructions if cooking thawed raw falafels.
- 454 grams (2 Cups) Dried Chickpeas
- 1 Small Onion
- 1 Tablespoon Dried Parsley
- 3-5 Cloves Peeled Garlic
- 1 Tablespoon Flour
- 1 Teaspoon Salt
- 2 Teaspoons Ground Cumin
- 1 Teaspoon Ground Coriander
- 1 Pinch Pepper