The scrumptious flavors of falafel are not out of reach, event if you don’t have a deep fryer. These homemade falafel balls come together in a snap, with canned chickpeas, flour and spices that bake on a sheet pan, sizzle in a skillet, or air fry to a lightly crisp golden brown. To add more flavor and citrus contrast to the falafel balls, add garlic powder, onion powder or a squeeze of lemon.
While the recipe calls for baking, you can try other options as well:
- To pan fry: Heat about 1/2-inch of oil in a deep skillet over medium heat and fry until golden-brown on all sides.
- To air fry: Preheat air fryer to 375°F. Plae falafel balls into the air fryer basket and spray with cooking spray. Bake for 12 – 15 minutes, flipping halfway through until golden-brown.
Homemade Falafel Balls
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 25 min | 35 min |
Ingredients
- 1 (15 ounce) can chickpeas, drained and rinsed, or 2 cups cooked chickpeas, drained
- 1/4 cup all-purpose flour
- 1 teaspoon ground cumin or coriander
- 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Hummus or Greek yogurt (optional, for serving)
Method
- Preheat oven to 400°F. Mash the chickpeas in a large bowl until mostly smooth, leaving some texture.
- Stir in the flour, cumin or coriander, parsley, salt and pepper until a thick dough forms.
- Roll the mixture into 1-inch balls or patties, and place onto a rimmed baking sheet lined with parchment paper. Lightly grease falafel balls with cooking spray and bake until golden brown, about 20-25 minutes, flipping halfway through.
- Serve warm with hummus or yogurt for dipping.
- Recipe and video: Dish Works
