5 Falafel Recipes You'll Want to Make All Week

Deep-fried, wrapped in a pita, and slathered in yogurt sauce, falafel has always been a staple for people in the Middle East. However, in recent years, the crispy fritter has graduated from a mere Mediterranean treat to a must-have dish on most Western restaurant menus.

So, in honor of this increasingly popular treat and the diet it represents (and since June 12th is International Falafel Day⁽¹⁾), we rounded up our five favorite falafel recipes to prove that the fritter belongs on everyone's weekly menu.

And FYI, making falafel isn't as difficult as you may think. In fact, the whole endeavor (from chopping the chickpeas to frying them) takes less than 30 minutes – which is why falafel is the perfect weeknight meal.

1. Traditional Falafel

If this is your first time attempting to make falafel at home, then this recipe should be your new go-to. Easy and straightforward, it's perfect for total beginners – and even seasoned cooks who value convenience over a long list of ingredients and instructions.

Ingredients:

• 2 cups instant dehydrated garbanzo beans
• 1 cup fresh parsley, stems removed
• 1 cup fresh dill, stems removed
• 1 medium onion, peeled
• 2 tbsp dried garlic (granulated)
• 1 tbsp baking powder
• 1 tbsp cumin
• Salt & pepper, to taste
• Vegetable oil, for frying

Directions:

1. Add the chickpeas to a large bowl and fill it with enough water to cover the legumes. Soak for 15 minutes. Once hydrated, drain, and transfer them to a food processor fitted with a blade.
2. Add the remaining ingredients and pulse until everything is finely chopped and combined. Transfer the mixture to the fridge and chill for 1 hour. Then, scoop spoonfuls and shape them into patties.
3. Fill a medium pot with 3 inches of vegetable oil and heat over medium heat. Fry the falafel in batches for 3 minutes on each side or until crispy and golden brown.
4. Transfer the patties to a dish lined with a paper towel to drain. Serve with rice, salad, hummus, or pita bread, and enjoy!

2. Green Pea Falafel

Let's be honest: Once we find a falafel recipe that works, it's easy to fall into the habit of making it over and over again. But there are countless ways to make falafel patties even more delicious – and one of them is to add green peas to the mix. Herbs pair great with the underrated vegetable, and the addition of lemon juice can take this combo to a whole new level.

Ingredients:

• 1 ¼ cups instant dehydrated garbanzo beans
• ¾ cup freeze dried peas
• ¼ cup fresh parsley, stems removed
• ¼ cup fresh dill, stems removed
• 2 tbsp all-purpose flour
• 1 onion, peeled
• 1 tbsp dried garlic (granulated)
• Juice of 1 lemon
• 1 tsp cumin
• Salt & pepper, to taste
• Vegetable oil, for frying

Directions:

1. Add the chickpeas and peas to a medium pot, fill with enough water to cover, and bring to a boil over medium heat. Cook for 15 minutes until the chickpeas are fork-tender. Drain and transfer to a food processor fitted with a blade.
2. Add the remaining ingredients and pulse until everything is finely chopped and combined. Transfer the mixture to the fridge and chill for 1 hour. Then, scoop spoonfuls and form them into patties.
3. Fill a medium pot with 3 inches of vegetable oil and heat over medium heat. Fry the falafel patties in batches for 3 minutes on each side or until crispy and golden brown. Transfer them to a dish lined with a paper towel to drain.
4. Serve in a wrap with hummus or tzatziki or as part of a nourish bowl/salad.

3. Curry Carrot Falafel

Carrot may work miracles for cake, oatmeal, and smoothies. But, it also does the trick for falafel as it makes the fritter taste (and look) all the more indulgent. Adding a pinch of curry powder also highlights the earthy taste of the carrots, creating a flavor mix that's sure to impress.

Ingredients:

• 2 cups instant dehydrated garbanzo beans
• ¾ cup organic dried carrots
• ½ cup fresh parsley, stems removed
• ½ cup fresh dill, stems removed
• 1 onion, peeled
• 3 tsp dried garlic (granulated)
• 2 tbsp all-purpose flour
• ½ tsp curry powder
• 1 tsp cumin
• Salt & pepper, to taste
• Vegetable oil, for frying

Directions:

1. Add the chickpeas to a pot and fill with enough water to cover. Bring to a boil and cook for 30 minutes or until fork-tender. Five minutes before removing the pot from the heat, add the carrots and cook for a while to soften. Once everything is cooked, drain, and transfer to a food processor fitted with a blade.
2. Add the remaining ingredients and pulse until everything is finely chopped and combined. Transfer the mixture to the fridge and chill for 1 hour. Then, shape the mixture into patties.
3. Fill a medium pot with 3 inches of vegetable oil and heat over medium heat. Fry the falafel in batches for 3 minutes on each side or until crispy and golden brown. Transfer the patties to a dish lined with a paper towel to drain.
4. Serve the falafel patties inside warm pitas and top with tzatziki, hummus, or feta cheese.

4. Sweet Potato & Corn Falafel

This falafel recipe boasts everything you want in a filling dish, from comforting sweet potato to crunchy corn. To round out your meal, you can pair the patties with a bowl of long-grain rice or a refreshing tomato-cucumber salad.

Ingredients:

• ½ cup freeze dried sweet potatoes
• 1 ½ cups instant dehydrated garbanzo beans
• ¼ cup all-purpose flour
• ½ cup dried corn
• ½ cup fresh parsley, stems removed
• ½ cup fresh dill, stems removed
• 1 onion, peeled
• 2 tbsp dried garlic (granulated)
• 1 tsp cumin
• Salt & pepper, to taste
• Vegetable oil, for frying

Directions:

1. Add the corn and sweet potato to a medium pot, fill with enough water to cover, and bring to a boil over medium heat. Cook for 15 minutes until the potatoes are fork-tender. Drain and transfer to a food processor fitted with a blade.
2. Add the remaining ingredients and pulse until everything is finely chopped and combined. Transfer the mixture to the fridge and chill for 1 hour. Then, shape the mixture into patties.
3. Fill a medium pot with 3 inches of vegetable oil and heat over medium heat. Fry the falafel in batches for 3 minutes on each side or until crispy and golden brown. Transfer the patties to a dish lined with a paper towel to drain.

5. Cauliflower Falafel

Even though chickpeas are the main ingredient in falafel, some versions swap the legume with other types of beans with impressive results. This recipe is the perfect example as it features navy beans instead of chickpeas and a generous serving of cauliflower for a dose of fiber.

Ingredients:

• 3 cups freeze dried cauliflower pearls
• 1 cup dehydrated navy beans
• 1 onion, peeled
• ¼ cup all-purpose flour
• 1 egg
• 2 tsp dried garlic (granulated)
• 1 cup fresh parsley, stems removed
• ½ cup fresh dill, stems removed
• 2 tsp cumin
• Salt & pepper, to taste
• Vegetable oil, for frying

Directions:

1. Add the beans to a medium pot, fill with enough water to cover, and bring to a boil. Cook for 20 minutes or until the beans are fork-tender. Five minutes before removing the pot from the heat, add the cauliflower, and cook to soften. Drain the water using a fine sieve and transfer the beans and cauliflower to a food processor fitted with a blade.
2. Add the remaining ingredients and pulse until everything is finely chopped and combined. Transfer the mixture to the fridge and chill for 1 hour. Then, shape the mixture into patties.
3. Fill a medium pot with 3 inches of vegetable oil and heat over medium heat. Fry the falafel in batches for 3 minutes on each side or until crispy and golden brown. Transfer the patties to a dish lined with a paper towel to drain.

Which falafel recipes would you like to try? Let us know in the comment section down below!

References:

1. https://www.daysoftheyear.com/days/international-falafel-day/
2. https://www.themediterraneandish.com/how-to-make-falafel/
3. https://www.pickuplimes.com/recipe/baked-green-pea-chickpea-falafels-59
4. https://itsavegworldafterall.com/carrot-falafel/
5. https://cupfulofkale.com/sweet-potato-and-corn-falafels/
6. https://whatgreatgrandmaate.com/paleo-whole30-cauliflower-falafel/

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