Homemade Falafel Recipe

1. Soak the Chickpeas - Add the dried chickpeas to a large mixing bowl and cover with double the amount of cold water. Allow to soak at room temperature overnight. (The chickpeas will triple in size so make sure you use a big enough bowl and that you add enough water to the bowl.)

2. Drain the Chickpeas - The following day, drain and rinse chickpeas under running cold water. Dry chickpeas in a colander or sieve lined with paper towel.

3. Make the Falafel Mixture - Add the soaked chickpeas, onion, garlic, parsley, cayenne pepper, cumin, coriander, salt and pepper to the bowl of a food processor. Pulse until the chickpeas resembles fine breadcrumbs. Scrape down the sides of the bowl as necessary. (The falafel mixture shouldn’t be mushy or pasty but should hold its shape when pressed together.) Transfer the mixture to a large mixing bowl and mix in the baking powder and flour. 

4. Rest the Falafel Mixture - Cover the bowl and place in the refrigerator for 30 minutes to 1 hour.

5. Shape the Falafel - Use a tablespoon measuring spoon, measure out 1 tablespoon of the mixture and shape into falafel balls or patties with wet hands. Place your falafel on a baking sheet lined with parchment paper. (Both shapes work for deep frying, the patties work better for pan frying or baking.)

6. Cook Falafel - Deep Fry: Fill a deep, heavy-based, medium saucepan (deep cast iron skillet or dutch oven) with enough oil to come to about 5 - 7 cm (2 - 3 inches) up the sides of the pan. Gently heat the oil on medium heat to 180°C (350°F). Once the oil has reached temperature, fry the falafel in batches for 2-3 minutes or until golden brown and cooked through. (Keep monitoring the temperature of the oil.) Transfer the cooked falafel to a plate or baking sheet lined with paper towel. Season with salt.

Traditional falafel is deep fried but alternatively falafel can also be pan fried, baked, or even air fried

Pan Fry: Heat 2 - 3 tablespoons of oil in a heavy-based saucepan (or cast iron skillet) on medium - high heat. Pan fry falafel in batches for 2-3 minutes on each side or until golden brown and cooked through. Transfer the cooked falafel to a plate or baking sheet lined with paper towel. Season with salt.

Oven-Baked: Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. Lightly brush falafel with olive oil on both sides and place on the baking sheet. Bake for 25 to 30 minutes, flipping halfway through.Transfer the cooked falafel to a plate or baking sheet lined with paper towel. Season with salt.

To Assemble The Mediterranean Falafel Bowls

1. Divide cooked basmati rice among 4 serving bowls. 

2. Add a dollop of hummus and tzatziki to each bowl. 

3. Place 3-4 falafels into each bowl. 

4. Garnish with tomato and cucumber salad (or Jerusalem salad), olives (or pickles) and pitta.