Falafel is one of the classic signature dishes of the Middle Eastern region. This vegetarian falafel recipe with pita bread and hummus will bring the Mediterranean palate to your home. This is one of the most loved dishes in our household.

This week, we celebrated our little ones’ third Birthday, and it was a weeklong celebration. Celebrations at home on his actual Birthday, celebrations in school, and a little get-together with friends.

Falafel in a plate - 1

I like to have a theme when cooking for parties, and for this one chose Middle Eastern food. We have a great Middle Eastern restaurant in our neighborhood, which we love, and we eat there often. So my kids are also used to the flavors.

I made this falafel from the recipe in the book Perfect Vegetarian . This is my post for the blogging marathon # 26 under the theme, cooking from a cookbook .

This book has many simple and quick vegetarian recipes ranging from appetizers to desserts. The falafel recipe was really good and straightforward to make.

Falafel tastes the best when made from fresh chickpeas. I made it from canned chickpeas, as it says in the book, and it turned out pretty well.

Ingredients to make Falafel -

  • Canned chickpeas - 2 cans (15 oz)*see notes if making from fresh chickpeas
  • Onion - 1 small (chopped)
  • Garlic cloves - 2
  • Hot Chili - 1 (optional)
  • Baking powder - 1 tsp
  • Fresh parsley - ¼ cup
  • Fresh cilantro - ½ cup
  • Cayenne pepper - ¼ tsp
  • Cumin powder - 1 tsp
  • All-purpose flour - 2 tsp
  • Bread crumbs - 3 tbsp
  • Salt and pepper - to taste
  • Oil - for deep frying

To serve -

  • Pita Bread
  • Hummus
Vegetarian falafel served in a plate - 2

*Notes -

  • If using fresh chickpeas - soak 1 cup of chickpeas in fresh water for at least 12 hrs. Drain all the water and use it to make the falafels.

  • I do not have step-by-step pictures of the whole process. I will update it when I make them again.

Procedure to make Falafel -

  • Drain the chickpeas from the can and wash them several times under running cold water. Then drain them and dry them for a few minutes, and add them to the food processor.

  • Add the onion, garlic, chili, cilantro, parsley, APF, bread crumbs, cayenne, and cumin powder. Process them until they become a coarse paste. Then season it with salt and pepper and process it once more.

  • Now remove it from the food processor and transfer it to a bowl. Refrigerate the ground mixture for at least ½ hr. I realized from experience that it is essential for the mixture to be chilled; otherwise, it disintegrates in the hot oil when frying.

  • Heat oil in a deep pan over high heat while the mixture is refrigerating.

  • Remove the mixture from the refrigerator and add the baking powder to it. Mix it well.

  • Form small patties from the mixture and drop them into the hot oil. Drop up to 3 or 4 into hot oil at one time. Without disturbing, let it fry until golden brown. Remove with a slotted spoon and drain on a paper towel.

  • Once the excess oil is drained, remove it on a cooling rack so that it retains its crispness. If left in the paper towel too long, they become soft, so remove them after a minute or two.

  • Repeat the same for the rest of the mixture.

Falafel on a wire rack - 3

To serve -

  • The Falafel can be served as an appetizer as is with some yogurt sauce.

  • I served the vegetarian falafel inside pita bread with hummus.

Notes and observations -

  • Fresh chickpeas work better than canned ones.

  • The ground mixture has to be refrigerated before frying; otherwise, it disintegrates when frying.

  • If you find them disintegrating, refrigerate the mixture for a few more minutes or add more bread crumbs for binding.

  • Make sure to transfer it to a cooling rack to retain its crispness. Leaving it too long on a paper towel-lined plate would make them soft.

Falafel garnish with cilantro serve in a plate - 4

Other Middle Eastern dishes

  • Veggie Salad Pita Pocket Recipe
  • Mediterranean Style Hummus Wrap
  • Latkes | Potato Pancakes | Eggless Recipe
  • Honey Drizzled Semolina Cake Recipe

Recipe

Homemade Vegetarian Falafel with pita and hummus on the side - Feature Image - 5

Equipment

  • ▢ Wire rack
  • ▢ food processor

Ingredients

  • ▢ 2 can Canned chickpeas 15 oz*see notes if making from fresh chickpeas
  • ▢ 1 small Onion chopped
  • ▢ 2 Garlic cloves
  • ▢ 1 Hot Chili optional
  • ▢ 1 teaspoon Baking powder
  • ▢ ¼ cup Fresh parsley
  • ▢ ½ cup Fresh cilantro
  • ▢ ¼ teaspoon Cayenne pepper
  • ▢ 1 teaspoon Cumin powder
  • ▢ 2 teaspoon All purpose flour
  • ▢ 3 tablespoon Bread crumbs
  • ▢ to taste Salt and pepper
  • ▢ for deep frying Oil

To serve -

  • ▢ Pita Bread
  • ▢ Hummus

Instructions

  • Drain the chickpeas from the can and wash it several times under running cold water. Then drain it and dry them for few minutes and add it to the food processor.
  • Along with it, add the onion, garlic, chili, cilantro, parsley, APF, bread crumbs, cayenne and cumin powder. Process them until it becomes a coarse paste. Then season it with salt and pepper and process it once more.
  • Now remove it from the food processor and transfer it to a bowl. Refrigerate the ground mixture for at least ½ hr. I realized from experience that it very important for the mixture to be chilled; otherwise they disintegrate in the hot oil when frying.
  • When the mixture is refrigerating, heat oil in a deep pan over high heat.
  • Remove the mixture from the refrigerator and add the baking powder to it. Mix it well.
  • Form small patties from the mixture and drop it into hot oil. Drop up to 3 or 4 into hot oil at one time. Without disturbing, let it fry until golden brown. Remove with a slotted spoon and drain on a paper towel.
  • Once the excess oil is drained remove it on a cooling rack so that it retains its crispness. If left in the paper towel too long, they become soft, so remove them after a minute or two.
  • Repeat the same for the rest of the mixture.

To serve -

  • The Falafel can be serves as an appetizer as is with some yogurt sauce.
  • I served them inside pita bread with hummus.

Notes

  • If using fresh chick peas - soak 1 cup of chickpeas in fresh water for at least 12 hrs. Drain all the water and use it to make the falafels.
  • I do not have step by step pictures of the whole process. I will update it when I make them again.
  • Fresh chick peas works well than canned.
  • The ground mixture has to be refrigerated before frying, otherwise they disintegrate when frying.
  • If you find them disintegrating, refrigerate the mixture for few more minutes or add more bread crumbs for binding.
  • Make sure to transfer it to a cooling rack to retain its crispness. Leaving it too long in a paper towel lined plate would make them soft.

Nutrition

More Entree

  • Mooli Ka Paratha | Radish Paratha
  • Vellam Sadam | Sweet Jaggery Rice
  • Ajwain Paratha | Carom Seeds Flatbread
  • Bikaneri Chana Dal Paratha | Lentil Stuffed Flatbread
Homemade Vegetarian Falafel with pita and hummus on the side - Feature Image - 6

Homemade Vegetarian Falafel Recipe

Equipment

  • Wire rack
  • food processor

Ingredients

  • 2 can Canned chickpeas 15 oz*see notes if making from fresh chickpeas
  • 1 small Onion chopped
  • 2 Garlic cloves
  • 1 Hot Chili optional
  • 1 teaspoon Baking powder
  • ¼ cup Fresh parsley
  • ½ cup Fresh cilantro
  • ¼ teaspoon Cayenne pepper
  • 1 teaspoon Cumin powder
  • 2 teaspoon All purpose flour
  • 3 tablespoon Bread crumbs
  • to taste Salt and pepper
  • for deep frying Oil

To serve –

  • Pita Bread
  • Hummus

Instructions

  • Drain the chickpeas from the can and wash it several times under running cold water. Then drain it and dry them for few minutes and add it to the food processor.
  • Along with it, add the onion, garlic, chili, cilantro, parsley, APF, bread crumbs, cayenne and cumin powder. Process them until it becomes a coarse paste. Then season it with salt and pepper and process it once more.
  • Now remove it from the food processor and transfer it to a bowl. Refrigerate the ground mixture for at least ½ hr. I realized from experience that it very important for the mixture to be chilled; otherwise they disintegrate in the hot oil when frying.
  • When the mixture is refrigerating, heat oil in a deep pan over high heat.
  • Remove the mixture from the refrigerator and add the baking powder to it. Mix it well.
  • Form small patties from the mixture and drop it into hot oil. Drop up to 3 or 4 into hot oil at one time. Without disturbing, let it fry until golden brown. Remove with a slotted spoon and drain on a paper towel.
  • Once the excess oil is drained remove it on a cooling rack so that it retains its crispness. If left in the paper towel too long, they become soft, so remove them after a minute or two.
  • Repeat the same for the rest of the mixture.

To serve –

  • The Falafel can be serves as an appetizer as is with some yogurt sauce.
  • I served them inside pita bread with hummus.

Notes

  • If using fresh chick peas – soak 1 cup of chickpeas in fresh water for at least 12 hrs. Drain all the water and use it to make the falafels.
  • I do not have step by step pictures of the whole process. I will update it when I make them again.
  • Fresh chick peas works well than canned.
  • The ground mixture has to be refrigerated before frying, otherwise they disintegrate when frying.
  • If you find them disintegrating, refrigerate the mixture for few more minutes or add more bread crumbs for binding.
  • Make sure to transfer it to a cooling rack to retain its crispness. Leaving it too long in a paper towel lined plate would make them soft.

Nutrition