Classic Quick Lunch Easy Falafels
Quick and easy falafels made with canned chickpeas and fresh herbs, perfect for a fast and delicious lunch. These flavorful patties are pan-fried until golden brown and crispy.
Equipment
- Food processor
- Non-stick skillet
- Paper towels
Ingredients
Falafel Ingredients
- 1 can (15 ounces) chickpeas rinsed and drained
- 1/2 cup fresh parsley
- 1/4 cup fresh cilantro (or more parsley if you're not a cilantro fan)
- 2 cloves garlic minced
- 1/2 small onion roughly chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional, for a kick)
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour (or gluten-free blend)
- 1 tablespoon olive oil plus more for cooking
Instructions
Preparation
- In a food processor, combine the rinsed chickpeas, fresh parsley, fresh cilantro, minced garlic, and chopped onion.
- Add the ground cumin, ground coriander, cayenne pepper (if using), salt, and black pepper to the chickpea mixture.
- Pulse the mixture until coarsely chopped with some texture, avoiding over-processing into a smooth paste.
- Add the flour and 1 tablespoon of olive oil, then pulse a few more times until combined and the mixture holds together.
- Form the mixture into small patties or balls, about 1.5 inches in diameter, yielding approximately 8-10 falafels.
Cooking
- Heat a thin layer of olive oil in a non-stick skillet over medium heat.
- Carefully place the falafel patties in the hot skillet, ensuring not to overcrowd the pan.
- Cook for 3-4 minutes on each side until golden brown and crispy.
- Remove the falafels from the skillet and place them on a paper towel-lined plate to absorb excess oil. Serve immediately.
Notes
For extra flavor, serve with a tahini sauce or yogurt dip. These falafels are also great in a pita with fresh vegetables.