Featured Recipes
Classic Falafel
- 1 cup dried chickpeas (soaked overnight)
- 1 medium onion, roughly chopped
- 3 cloves garlic
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 1 tsp cumin
- 1 tsp coriander
- Salt and pepper, to taste
- 1/2 tsp baking powder
- Oil for frying
Drain and rinse the soaked chickpeas. In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, pepper, and baking powder. Pulse until the mixture is coarse but holds together. Form the mixture into small balls or patties. Heat oil in a deep pan over medium-high heat and fry the falafel in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Serve warm with tahini sauce and pita bread.
Vegan Falafel Wrap
- Prepared falafel (store-bought or from Classic Falafel recipe)
- 1 large pita bread or flatbread
- Mixed greens (lettuce, spinach, arugula)
- Chopped tomatoes
- Cucumber slices
- Red onion, thinly sliced
- Tahini sauce or hummus
Warm the pita or flatbread slightly in the oven or on a skillet. Spread a generous layer of tahini sauce or hummus onto the bread. Place a few prepared falafel balls on top, then add mixed greens, chopped tomatoes, cucumber slices, and red onion. Roll up the wrap tightly and serve immediately.
Falafel Salad
- Mixed salad greens
- 2-3 falafel balls (from the Classic Falafel recipe), sliced or crumbled
- Cherry tomatoes, halved
- Cucumber, diced
- Red onion, thinly sliced
- Olives (optional)
- Lemon vinaigrette (lemon juice, olive oil, salt, pepper)
In a large bowl, combine the mixed salad greens, cherry tomatoes, diced cucumber, red onion, and olives if using. Add the sliced or crumbled falafel on top. Drizzle with lemon vinaigrette and toss gently to combine. Serve immediately.
Falafel Pita Sandwich
- Pita bread
- Falafel balls (prepared as per Classic Falafel)
- Hummus
- Shredded lettuce
- Sliced tomatoes
- Sliced cucumbers
- Pickles (optional)
- Tahini sauce
Cut the pita bread in half to form pockets. Spread a layer of hummus on the inside of each pita half. Fill with falafel balls, shredded lettuce, sliced tomatoes, cucumbers, and pickles if desired. Drizzle with tahini sauce and serve.
Falafel Soup
- 4 cups vegetable broth
- 2-3 falafel balls, crumbled
- 1 can diced tomatoes (14.5 oz)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Juice of 1 lemon
- Fresh parsley, chopped
- Salt and pepper, to taste
In a large pot, sauté the diced onion and minced garlic until soft. Add the cumin and smoked paprika, stirring for another minute. Pour in the vegetable broth and diced tomatoes (with their juices) and bring the mixture to a simmer. Stir in the crumbled falafel and let the soup simmer for about 10 minutes. Finish with a squeeze of lemon juice and garnish with fresh parsley. Season with salt and pepper to taste.
Spicy Falafel Recipe – A Fiery Twist on a Classic
Falafel Mixture:
- 1 ½ cups dried chickpeas (soaked overnight, drained)
- ½ small onion, roughly chopped
- 3 cloves garlic
- ½ cup fresh parsley, chopped
- ½ cup fresh cilantro, chopped
- 1 small jalapeño, chopped (remove seeds for less heat)
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust for spice level)
- ¼ teaspoon black pepper
- ¼ teaspoon baking soda
- 2 tablespoons flour (or chickpea flour for gluten-free)
- 1 tablespoon lemon juice
- 1-2 tablespoons cold water (if needed)
- ½ teaspoon red pepper flakes (optional, for extra heat)
For Frying: Neutral oil (vegetable, canola, or avocado oil)
Spicy Tahini Sauce:
- ½ cup tahini
- 2 tablespoons lemon juice
- 1 small garlic clove, minced
- 1 teaspoon harissa or sriracha
- ½ teaspoon salt
- 2-4 tablespoons cold water (to thin)
1. Prepare the Falafel Mixture: In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cilantro, and jalapeño. Pulse until finely chopped but still textured. Add salt, cumin, coriander, smoked paprika, cayenne, black pepper, baking soda, flour, and lemon juice. Pulse until the mixture holds together when pressed. If it’s too dry, add a little cold water, one tablespoon at a time. Transfer the mixture to a bowl, cover, and refrigerate for at least 30 minutes (or up to 2 hours).
2. Shape and Fry: Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C). Scoop portions of the falafel mixture and form them into small balls or patties (about the size of a golf ball). Fry in batches for 3-4 minutes, turning occasionally, until golden brown and crispy. Remove and drain on paper towels.
3. Make the Spicy Tahini Sauce: In a small bowl, whisk together tahini, lemon juice, garlic, harissa (or sriracha), and salt. Gradually add cold water until the sauce is smooth and creamy.
4. Serve & Enjoy: Serve the spicy falafel with warm pita, chopped salad, pickles, and a generous drizzle of spicy tahini sauce. For extra heat, sprinkle with additional red pepper flakes or serve with a side of chili sauce. Pro Tip: To bake instead of frying, brush the falafel lightly with oil and bake at 400°F (200°C) for 25-30 minutes, flipping halfway through.
🔥 Enjoy your fiery, crispy, and flavor-packed falafel!