How do I make crispy falafel?

To get that signature crunch, make sure your oil is heated to medium-high heat before frying the falafel. A quick way to test the oil is a splatter of water (just rinse your hand under water and then spritz). If the oil sizzles vigorously, it’s ready. Fry them in a single layer and avoid overcrowding the pan. If you’re using an air fryer, preheat it and spray the falafel patties with oil to ensure they crisp up nicely.

Can I bake or air fry the falafel instead of frying?

Yes! For a slightly lighter pre method, you can make air fryer falafel or bake them. Preheat the air fryer to 375°F and cook for about 10-12 minutes, flipping halfway through. If baking in the oven, place the falafel on a parchment-lined baking sheet and bake at 400°F for about 20 minutes, or until the falafel golden brown. That said, frying is the best way achieve a crispy exterior.

Can I use canned chickpeas for this recipe?

While traditional falafel uses dried chickpeas soaked in cold water, I really don’t see the need the fuss with dried beans. Canned chickpeas work just fine in my experience. That said, as mentioned above, be sure to drain and rinse them thoroughly as we do ‘not’ want the canning liquid in the batter.

Can I make this recipe ahead of time for meal prep?

Absolutely! Both the falafel and yogurt sauce can be made up to three days advance. Simply store the falafel in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer to maintain their crispiness (microwaving is a big no-no as it can make the falafel soggy). For the yogurt sauce, once again store it in an airtight container in the fridge for about three days. You might need to revive it with a squeeze of fresh lemon and a bit fresh dill, but it will be just as delicious as the day you made it.

What are some serving ideas?

When in doubt, go with the classics, and for falafel that means serving as falafel pita sandwich with soft pita bread, fresh veggies, and a drizzle of tahini sauce or tzatziki sauce. Baba ganoush is another popular side. Falafel also typically feature with on Mediterranean starter platters with hummus and crunchy veggies.

What type of veggies should I include in a falafel pita recipe?

Opt for crisp veggies like cucumbers, bell peppers, and yellow onion. Add a mix of fresh veggies such as lettuce, tomatoes, and carrots for extra crunch and freshness.

Can I freeze falafel batter?

Yes! To do this, I would recommend shaping the falafel either into patties or balls, and them place them in a single layer on a baking sheet. Then freeze until solid, and transfer to an airtight container or freezer bag.

What’s the best way to reheat falafel?

I would recommend reheating any leftover falafel in the oven at about 325 degrees Fahrenheit. You could also wrap them in tinfoil and pop them in the toaster oven. That said, I would definitely avoid microwaving, as microwaving falafel can make it soggy.

Why should I add baking soda to the falafel batter?

If you find that your falafel batter is to stiff or dense, baking soda helps lighten the batter, making it fluffier on the inside while keeping the outside crispy. This is entirely optional, but it ‘can’ help enhance the texture, although I would only do this if you find that your batter is too dense.

Can I make falafel without bread crumbs?

Absolutely. If need be, feel You can substitute the breadcrumbs with crushed crackers, oats, or almond flour for a gluten-free option.

Easy Homemade Falafel with Pita and Yogurt Tzatziki

Ingredients

Units Scale

1 recipe for Homemade Flatbread
Salad Greens, for serving
Olives, for topping
Dried figs, optional
2 avocados, sliced
Canned Herring filets, optional

For the Falafel:

1 lb. 15 oz. garbanzo beans, drained
3 - 4 pieces of sun-dried tomatoes
3 - 4 garlic cloves
1/4 cup of parsley or cilantro, stems removed
1/2 cup of bread crumbs
2 tbs. olive oil
1/2 tsp. black pepper
1 tsp. salt
1/4 tsp. red pepper flakes
1/2 tsp. ground cumin
1/2 tsp. curry
1/2 tsp. dried oregano

For the Yogurt Sauce:

1 cup Greek yogurt
1 tablespoon fresh lemon or lime juice
1 tablespoons fresh dill, minced
1 clove garlic, grated
Salt and Pepper to taste

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Instructions

For the Falafel:

Combine all of the ingredients for the falafel in a food processor and process until smooth. Let the mixture rest for about 15 minutes in the refrigerator.
Heat a large frying pan with about ¼-inch oil.
Using two teaspoons carefully place falafel mixture into the heated frying pan. Gently press down, then carefully turn over each falafel and continue to cook until both sides are golden.

For the yogurt sauce:

Combine all ingredients for the sauce and whisk until smooth. Adjust the seasonings if needed.

Assembly:

Place fresh salad greens on each flatbread (best to serve the flatbread warm). Top each with at least 2 falafel medallions and sliced avocado. Drizzle with yogurt sauce and seasoned olives if desired.
Serve alongside dried fruit and/or fresh fruit if you desire. Arrange canned herring filets if desired on your board alongside lemon wedges.
See notes for more ideas on how to customize your summer dinner board.

Notes

Feel free to get creative with your dinner board. Serve chilled grapes to refresh the palate. I also like sliced stone fruit and berries as an option. If you like you can add cheese to the board. Fresh feta or goat cheese would compliment the flavors of this dish best. Though I wanted to keep the board light and vegetarian-based for the most part, feel free to add a meat to the board if you like. I feel the most complimentary for this spread would be prosciutto.

Prep Time: 15 minutes
Cook Time: 15 minutes

Nutrition

Serving Size: 4