Perfect Pantry Dropper Falafel

• 1 15-ounce can chickpeas, drained and rinsed
• 1/4 cup finely chopped fresh parsley
• 1/4 cup finely chopped red onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon all-purpose flour
• Oil for frying (vegetable or canola)

Steps

1. 1 Drain and rinse chickpeas, then set aside to dry.
2. 2 In a food processor, pulse chickpeas, parsley, red onion, garlic, cumin, coriander, salt, and pepper until just combined but still slightly coarse.
3. 3 Transfer mixture to a bowl and stir in flour until well combined.
4. 4 Form mixture into small balls or patties, about 1.5 inches in diameter.
5. 5 Heat oil in a large skillet over medium heat. Fry falafel in batches for about 3-4 minutes per side, until golden brown.
6. 6 Drain on paper towels before serving.

Nutrition

Tips

• For a healthier option, bake falafel at 375°F for 20-25 minutes, flipping halfway through.
• Adding 1 teaspoon of baking soda to the mixture helps keep falafel light and fluffy.
• Ensure oil is hot enough before frying to avoid absorption and greasiness.
• These falafel freeze well for up to 3 months; just reheat in a 350°F oven until crispy.
• Serve with tahini sauce for extra flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months; reheat in a 350°F oven until crispy.

Serving Suggestions

• Serve with warm pita bread and fresh veggies.
• Pair with creamy tahini sauce and zesty pickles.
• Top with a squeeze of lemon and a sprinkle of sumac.
• Add to a salad for a protein-packed meal.

FAQ