Falafel, But Make It Homemade: No Deep Fryer Needed

Falafel is a traditional Middle Eastern dish that can be baked in the oven without a deep fryer. It is made from a base of chickpeas or lentils, fresh herbs, garlic, onion, and spices. The key to achieving a crispy exterior and moist, fluffy interior without deep-frying is to use dried chickpeas or lentils that have been soaked and rehydrated, rather than canned ones. The falafel mixture can then be shaped into balls or flattened into discs and baked in the oven at around 350-400°F for 15-30 minutes, depending on the size and shape. Baking falafel results in a slightly softer exterior compared to deep-frying, but it is a healthier and easier alternative that still delivers on flavour.

Soak the chickpeas overnight

Soaking the chickpeas overnight is an essential step in making falafel. This is because dried chickpeas are crucial for a good falafel recipe. Canned chickpeas are too soft and contain too much moisture, which can prevent the falafel from achieving the proper texture and can cause them to fall apart during frying.

To soak the chickpeas, cover them with water in a large bowl and leave them to soak overnight or for at least 18 hours. They should easily break apart when squeezed. This is important because it ensures the falafel will have the right texture and taste. The chickpeas will double or triple in size, so make sure there is enough water to cover them. You can also add a teaspoon of baking soda to the water, which will help to soften the chickpeas.

After soaking, drain the chickpeas and pat them dry with paper towels or a salad spinner. They should be relatively dry before blending them with other ingredients. Excess moisture can make the falafel mixture too wet, which can make the falafel too gooey.

Use dried chickpeas, not canned

Using dried chickpeas instead of canned is crucial to making falafel. Canned chickpeas are too wet, and will result in "sad falafel pancakes". Some recipes try to fix this issue by adding flour, but this dulls the flavour and makes the texture doughy.

Dried chickpeas, on the other hand, give the falafel a better texture and flavour. However, it's important to choose dried chickpeas wisely. Buy them from a store with a high turnover, as old chickpeas need longer to soften. Pick the smallest chickpeas, as they'll soften faster.

Before using dried chickpeas, they must be soaked for at least four hours. If they aren't sufficiently softened, you'll end up with unpleasantly tough pieces of chickpea in your falafel.

Add herbs and spices

Adding herbs and spices is an essential step in making falafel. The herbs and spices you choose will determine the flavour and aroma of your falafel, so it's important to select the right ones and use them in the right quantities.

A blend of fresh herbs, such as parsley, cilantro, and dill, will give your falafel a fresh, herbal flavour and a vibrant green colour. If you don't like cilantro, you can simply omit it or substitute it with more parsley. Mint and basil are also great options to mix in with the parsley. Just make sure to always choose fresh herbs, as dried herbs will not give you the same flavour or texture.

In addition to herbs, you'll also want to include some alliums, such as garlic and onion, to give your falafel a deeply savoury taste. For a bracing amount of garlic, you can use around 4-8 cloves, depending on your preference. As for onion, you can use a small red, yellow, or white onion, or about half a cup of red onion, chopped.

To spice things up, you can add ground cumin, coriander, cayenne pepper (optional), and black pepper. These spices will give your falafel a classic Mediterranean flavour. You can also add ground cinnamon for a subtle sweet and spicy touch.

Once you've gathered your herbs and spices, simply add them to your food processor along with the other ingredients, such as chickpeas or lentils, and pulse until everything is well combined. Then, form the mixture into balls or patties and cook using your desired method, such as baking or pan-frying.

By choosing the right combination of herbs and spices and adjusting the quantities to your taste, you can create falafel that is full of flavour and aroma.

Form into balls

Forming the falafel mixture into balls is a crucial step in the falafel-making process. Here are some detailed instructions to help you master this step:

Start by scooping out about 1-2 tablespoons of the falafel mixture with your hands. This will give you the right amount of mixture to form a ball that is roughly 2 inches wide and 1/2 inch thick. You can use a cookie or ice cream scoop to ensure even sizing if you prefer.

Next, shape the falafel mixture into small balls or patties. If you're baking the falafel, a slightly flatter patty shape will help them cook more evenly. Wet your hands as you go to prevent the mixture from sticking to your hands.

Once you've formed the falafel balls or patties, it's time to cook them. If you're baking them, place them on a pre-oiled baking sheet and brush the tops with a thin layer of olive oil. Bake at 350-375°F for 8-30 minutes, flipping them halfway through, until they're golden brown and cooked through.

If you're pan-frying the falafel, heat about 1 inch of oil in a large skillet over medium-high heat. Carefully add the falafel to the hot oil, being careful not to overcrowd the pan. Fry for 3-6 minutes on each side, or until they're deeply browned and cooked through.

Finally, transfer the cooked falafel to a paper towel-lined plate or baking sheet to absorb any excess oil. Sprinkle them with salt, and they're ready to serve!

Bake in the oven

Baking falafel in the oven is a healthier alternative to deep-frying, and it's just as delicious! Here's a step-by-step guide to help you achieve crispy, golden falafel without a deep fryer.

Step 1: Prepare the Chickpeas

Falafel is traditionally made with chickpeas, but you can also use lentils for a twist. If you're using dried chickpeas, it's crucial to soak them overnight or for at least four hours. Canned chickpeas are not recommended as they tend to make the falafel crumbly and dense. If you're short on time, you can use canned lentils, ensuring they are thoroughly drained.

Step 2: Make the Falafel Batter

In a food processor, combine the chickpeas or lentils with your choice of herbs and spices. For a classic falafel flavour, use parsley, cilantro, onion, garlic, cumin, salt, and pepper. You can also add baking powder to make the falafel lighter and fluffier. Pulse the mixture until it forms semi-dry crumbles that stick together when pressed.

Step 3: Chill the Batter (Optional)

Chilling the falafel batter in the refrigerator for an hour or two is optional but helps the falafel maintain their shape during baking. This step can be skipped if you're short on time.

Step 4: Form the Falafel

Preheat your oven to 350-375°F (177-190°C). Lightly oil a baking sheet or line it with parchment paper. Form the falafel mixture into balls or patties, wetting your hands to prevent sticking. Place them on the prepared baking sheet, leaving some space between each falafel. Brush the tops of the falafel with a thin layer of olive oil for added crispness.

Step 5: Bake the Falafel

Bake the falafel for 8-30 minutes, depending on their size. For smaller falafel, bake for 8-15 minutes. For larger falafel patties, bake for 25-30 minutes. Flip them halfway through the baking time to ensure even cooking. The falafel is ready when it is golden brown and cooked through.

Step 6: Serve and Enjoy!

Allow the falafel to cool slightly, then serve them hot. Falafel is typically served in pita bread with tahini sauce, hummus, or tzatziki, alongside fresh vegetables like arugula, cucumber, and tomato. You can also add pickled vegetables like turnips or red onions for a bright burst of flavour. Enjoy your homemade baked falafel!

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