A very easy falafel recipe, for fried or baked falafel. Check notes for frying falafel or the main instructions for baked falafel.
Course: dinner, lunch, Main Course, Salad, Side Dish
Cuisine: Middle Eastern
olive oil(optional for baked falafel, but you will need oil for fried falafel)
Soak dried chickpeas overnight for at least 12 hours. They should be completely covered in water.
The next day, drain the chickpeas and add them to the food processor along with other ingredients. If your food processor is not strong enough, blend other ingredients separately and than add them to the blended chickpeas mixture and blend more.
Make falafel balls or burgers. If you see that the mixture is not smooth enough and the balls are falling apart, that means you need to blend the mixture more.
Put falafel balls on the baking sheet and drizzle some olive oil on them. Bake falafel at 230 degrees Celsius for 25 to 30 minutes. They have to look golden and crispy.
If you want to fry falafel, it takes about 3 minutes to fry it on each side, at medium temperature. The more oil you put in a pot, the less oil will falafel absorb.