Easy Falafel Recipe with Step-by-Step Guide
Delicious crispy falafel made with seasonal fava beans elevate the popular Middle Eastern street food.
Ingredients
- 1 cup shelled fava beans
- 1 cup garbanzo beans from ⅓ cup dried and soaked overnight for up to 12 hours
- 1 large shallot roughly chopped
- ¼ cup carrot top leaves packed
- ½ cup fresh parsley leaves packed
- ½ cup cilantro leaves packed
- ½ cup chopped garlic scapes Note: can also use 5 to 6 cloves garlic
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon chili powder
- 1 teaspoon lemon zest
- ½ cup of all-purpose flour + more as needed to help patties stick together optional, as needed
Instructions
- Combine the beans, shallot, herbs, and spices in the bowl of a food processor fitted with the chopping blade. Using the pulse button for the food processor, process the mixture until well combined.
- Add the mixture to a large mixing bowl. If the mixture has too much moisture, add ½ cup of all-purpose flour and use your hands to combine the flour with the fava falafel mixture. The patties should hold together when formed and not feel too wet. If the mixture is still too wet, add more flour about 1 tablespoon at a time. You don’t want the mixture to be too wet when frying or else it will fall apart during the fry.
- Using an ice cream scoop or a tablespoon, scoop a couple tablespoons of the falafel mixture and form into patties. Each patty should measure about ½ thickness and about 2 inches in diameter. Place the formed uncooked falafel on a cookie sheet or rimmed baking sheet lined with parchment paper.
- Preheat a large sauce pan or cast iron skillet with about 3 inches of neutral frying oil while forming the rest of the patties. Heat the oil on medium-high until it bubbles softly. Carefully add each of the falafel patties into the hot oil and fry for about 3 to 5 minutes until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
- Place cooked falafel patties on a cooling rack over a baking sheet lined with paper towels to drain the excess oil.
- Serve the falafel hot or at room temperature. They’re best enjoyed in salads, served in pita bread with veggies, greens, and hummus or tahini, or as part of a snack board.
Notes
Note: To sub garlic for the garlic scapes, you can use 5 to 6 cloves of whole garlic instead of the garlic scapes.
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