We’ll walk through what falafel is made of, plus how to make it, serve it and freeze it for later.<\/p>\n
What is falafel?<\/h2>\n
A common Middle Eastern food, falafel is made of beans, herbs and spices shaped into a ball or patty and fried. Falafel is known for its crunchy exterior and soft, fluffy center.<\/p>\n You’ll often see falafel served in pita bread<\/a> as a sandwich, with chopped salad and a drizzle of sauce like tahini<\/a>. It’s is also great on a salad or over rice. Classic falafel is vegan, gluten-free and versatile.<\/p>\n Traditional recipes deep-fry falafel. But this easy falafel recipe can also be pan-fried, air-fried or baked in the oven. To get the bean mixture to hold together before and while it cooks, it’s essential to use dried beans, rather than canned ones.<\/p>\n If you typically avoid dried beans because they take a long time to soak and then cook, you’ll be relieved to learn that in this case, you only soak the beans. Cooking them at home has the same effect as opening a can of beans when it comes to falafel: The result will be too moist to stick together once it hits the hot oil or oven.<\/p>\n In a large bowl, cover the chickpeas with several inches of water. Stir in the baking soda, cover the bowl and let it stand at room temperature overnight, until the chickpeas triple in size. Drain the beans, rinse them, and pat them dry.<\/p>\n In a food processor, pulse the cilantro and mint until finely chopped. Add the chickpeas, garlic, salt, pepper, coriander and chili powder. Pulse until the mixture is well blended and the texture of coarse meal. Transfer the mixture to a large bowl, cover the bowl and refrigerate it for at least one hour.<\/p>\n Editor’s Tip:<\/em> Blending until all large chunks have been broken down will help the falafel mixture cling together. The chilling period lets the beans’ starch spread through the mixture, making the falafel easier to shape.<\/p>\n Remove the falafel mixture from the refrigerator. Stir in the sesame seeds and baking powder. Shape the mixture into 16 two-inch balls.<\/p>\n In an electric skillet or a deep-fat fryer, heat an oil with a high smoking point<\/a> to 375\u00b0F. Use enough oil that the falafel will be completely submerged, and follow our best practices for deep-frying at home<\/a>.<\/p>\n Add a few falafel balls at a time and fry for about two minutes, using long-handled tongs to turn them occasionally, until golden brown. Carefully remove the balls with a slotted metal spoon or kitchen spider and transfer them to a tray lined with paper towels to drain before adding the next batch. Serve hot.<\/p>\n Falafel can be made in stages. An overnight soak will sufficiently plump the beans, but they can stay in the water at room temperature for up to 24 hours. Any longer and they can start to ferment and sprout; these can be safely eaten if the water has been changed regularly but may have a different flavor and texture. Once soaked, you can drain and dry the beans completely and then store them in the refrigerator in an airtight container for up to five days.<\/p>\n After you’ve mixed the beans and herbs, the mixture will keep, when refrigerated in an airtight container, for up to five days.<\/p>\n Once cooked and completely cooled, falafel lasts as long as five days in the refrigerator in airtight storage. To reheat the chilled balls or patties, slide them into a 350\u00b0 oven for 10 to 15 minutes, until warmed through.<\/p>\n Falafel freezes quite well. Baked falafel usually holds together after freezing and defrosting better than deep-fried or pan-fried versions. Let the balls or patties cool completely, then freeze them on a parchment-lined baking sheet for a few hours, until firm. Transfer the falafel to a freezer bag or container and seal it tightly before returning it to the freezer. Falafel has the best flavor and texture if defrosted and reheated within three months.<\/p>\n Regardless of how you initially cooked falafel, baking works best for reheating. Let frozen falafel thaw fully in the refrigerator, and then bake at 350\u00b0 for 10 to 15 minutes, until warmed to the center.<\/p>\n![\"Falafel](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Falafel_THVP23_253823_MR_12_13_23_Falafel_2.jpg?fit=700%2C1024\")
Taste Recipes<\/span><\/span><\/p>\nHow do you cook falafel?<\/h2>\n
Falafel Ingredients<\/h2>\n
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Directions<\/h2>\n
Step 1: Soak the dried beans<\/h3>\n
Step 2: Mix and chill the falafel mixture<\/h3>\n
![\"Ingredients](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Falafel_THVS23_253823_MR_12_13_23_Falafel_1.jpg?fit=700%2C1024\")
Taste Recipes<\/span><\/span><\/p>\nStep 3: Shape the balls<\/h3>\n
![\"Shaping](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Falafel_THVS23_253823_MR_12_13_23_Falafel_2.jpg?fit=700%2C1024\")
Taste Recipes<\/span><\/span><\/p>\nStep 4: Heat the oil<\/h3>\n
Step 5: Cook the falafel<\/h3>\n
![\"Fry](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Falafel_THVS23_253823_MR_12_13_23_Falafel_3.jpg?fit=700%2C1024\")
Taste Recipes<\/span><\/span><\/p>\nFalafel Variations<\/h2>\n
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Can you make falafel ahead of time?<\/h2>\n
How to Store Falafel<\/h2>\n
Can you freeze falafel?<\/h2>\n
Falafel Tips<\/h2>\n
![\"Falafel](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Falafel_THVP23_253823_MR_12_13_23_Falafel_1.jpg?fit=700%2C1024\")