Super Quick Falafel!

The scent of cumin and cilantro always transports me back to my tiny apartment in Beirut. My neighbor, a kind woman named Fatima, would make falafel every Friday, and the aroma would drift through the hallway, an irresistible invitation. We’d sit on her balcony, sipping strong Arabic coffee, the setting sun painting the sky in shades of orange and purple, and devour her freshly fried falafel, stuffed in warm pita with tahini sauce and a vibrant salad. Each bite was a little piece of sunshine, a taste of home and friendship, and a reminder that even the simplest foods can create the most cherished memories. Now, I share this streamlined version, hoping to bring a little bit of that Lebanese sunshine to your kitchen.

Recipe Overview

• Prep Time: 7 minutes
• Cook Time: 20 minutes
• Total Time: 27 minutes
• Yields: 4 pitta pockets
• Serves: 4
• Dietary Type: Vegetarian

Ingredients

• 800 g drained canned chick-peas
• 2 teaspoons cumin
• 2 tablespoons fresh coriander, chopped (cilantro)
• 2 garlic cloves, crushed
• 1 fresh green chile, deseeded and finely chopped
• Oil (for frying)
• 1 cup Greek yogurt
• Salad leaves
• 4 pita breads, to serve

Equipment Needed

• Food processor (optional)
• Large bowl
• Frying pan
• Spatula
• Tongs

Instructions

1. Begin by preparing the chickpea mixture. You can either mash the drained chickpeas with a fork for a rustic texture or, for a smoother consistency, pulse them coarsely in a food processor. Be careful not to over-process into a paste; you want some texture remaining.
2. In a large bowl, combine the mashed chickpeas with the cumin, chopped fresh coriander (cilantro), crushed garlic, and finely chopped, deseeded green chile.
3. Season the mixture generously with salt and freshly ground black pepper to taste. Don’t be shy with the seasoning – it really elevates the flavor of the falafel.
4. With your hands, divide the chickpea mixture into 24 pieces of equal size. This will make it easier to ensure even cooking.
5. Shape each piece into a small ball. Gently roll the mixture between your palms to create smooth, compact falafel balls.
6. Heat a little oil in a frying pan over medium heat. You want enough oil to coat the bottom of the pan. Olive oil or vegetable oil works well.
7. Carefully place the falafel balls into the hot oil, ensuring not to overcrowd the pan. Work in batches if necessary to maintain an even cooking temperature.
8. Cook the falafel balls for approximately 6 minutes each, or until they are crisp and golden brown on all sides. Turn them frequently with tongs to ensure even browning.
9. Remove the cooked falafel from the pan and place them on a plate lined with paper towels to absorb any excess oil.
10. While the falafel are draining, toast the pita breads lightly. You can use a toaster, a dry frying pan, or even a broiler.
11. Once toasted, slit the tops of the pita breads to create pockets.
12. Fill each pita pocket with salad leaves and falafel.
13. Spoon a little Greek yogurt over the top of the falafel in each pita pocket.
14. Serve immediately and enjoy your super quick falafel!

Expert Tips & Tricks

• For extra flavor, consider adding a pinch of red pepper flakes to the chickpea mixture for a touch of heat, or a squeeze of lemon juice for brightness.
• If the falafel mixture is too wet and difficult to shape, add a tablespoon or two of chickpea flour (besan) or breadcrumbs to help bind it together.
• Don’t have fresh coriander (cilantro)? Substitute with fresh parsley.
• To make ahead, prepare the chickpea mixture and shape the falafel balls. Store them in the refrigerator for up to 24 hours before cooking.
• For a healthier option, bake the falafel instead of frying. Preheat your oven to 375°F (190°C), place the falafel balls on a baking sheet lined with parchment paper, and bake for 20-25 minutes, or until golden brown, flipping halfway through.

Serving & Storage Suggestions

Serve your super quick falafel immediately while they are still warm and crispy. They are delicious served in pita pockets with salad leaves and Greek yogurt, but can also be enjoyed on their own as a snack or appetizer.

Leftover falafel can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through. You can also reheat them in a frying pan with a little oil, but be careful not to burn them.

Falafel can also be frozen for longer storage. Place the cooked and cooled falafel balls on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe bag or container and store for up to 2 months. To reheat, bake them directly from frozen in a preheated oven at 375°F (190°C) for 15-20 minutes, or until heated through and crispy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	415.3 kcal	N/A
Calories from Fat	N/A	7%
Total Fat	3.3 g	5%
Saturated Fat	0.4 g	1%
Cholesterol	0 mg	0%
Sodium	922.8 mg	38%
Total Carbohydrate	81 g	27%
Dietary Fiber	10.8 g	43%
Sugars	1.5 g	6%
Protein	15.9 g	31%

Variations & Substitutions

• Vegan Falafel: Replace the Greek yogurt with a plant-based yogurt alternative, such as soy or coconut yogurt.
• Gluten-Free Falafel: Ensure your pita breads are gluten-free, or serve the falafel in lettuce wraps instead.
• Spicy Falafel: Add more green chile or a pinch of cayenne pepper to the chickpea mixture for extra heat.
• Herbaceous Falafel: Experiment with different herbs, such as mint, parsley, or dill, in addition to the coriander (cilantro).
• Sesame Falafel: Roll the falafel balls in sesame seeds before frying for added flavor and texture.
• Lemon-Herb Falafel: Zest of one lemon and 1 tbsp of finely chopped fresh parsley can brighten up the flavor.
• Add some tahini: Incorporating a tablespoon of tahini to the mixture adds nuttiness to the falafel.

FAQs (Frequently Asked Questions)

Q: Can I use dried chickpeas instead of canned?
A: Yes, but you’ll need to soak them overnight and then cook them until tender before using them in the recipe. Canned chickpeas are a convenient shortcut.

Q: Why are my falafel falling apart when I fry them?
A: The mixture may be too wet. Try adding a tablespoon or two of chickpea flour or breadcrumbs to help bind it together.

Q: Can I grill these falafel instead of frying?
A: Absolutely! For best results, lightly spray the falafel with oil and grill them over medium-high heat until golden brown and slightly crispy.

Q: What other sauces go well with falafel besides Greek yogurt?
A: Tahini sauce, hummus, or a spicy chili sauce are all delicious options.

Q: Can I make these without the green chile?
A: Yes, simply omit the green chile if you prefer a milder flavor. You can also add a pinch of red pepper flakes for a different kind of heat.

Final Thoughts

So, there you have it – a super quick and delicious falafel recipe that you can whip up in under 30 minutes! I encourage you to give it a try and experiment with different variations to find your perfect falafel. Feel free to share your feedback and any creative twists you come up with. Serve these falafel with a side of tabbouleh and a refreshing glass of iced mint lemonade for a complete and satisfying Middle Eastern-inspired meal. Enjoy!