Falafel / Mini Falafel Bites / Dukkah-Crusted Falafel

Dried chickpeas: These are the base of the falafel, providing texture and protein.

Onion: Adds moisture and a slight sweetness to the mixture.

Garlic: Provides a robust flavor that complements the spices.

Fresh parsley: Adds freshness and a vibrant green color.

Ground cumin: A warm spice that is essential for authentic falafel flavor.

Ground coriander: Adds a citrusy note that balances the cumin.

Salt: Enhances all the other flavors in the mixture.

Baking powder: Helps to lighten the texture of the falafel.

All-purpose flour: Binds the mixture together.

Vegetable oil: Used for frying the falafel to a golden brown.

When forming the falafel mixture into balls or patties, wet your hands slightly to prevent the mixture from sticking. This will help you achieve uniform shapes and ensure even cooking. Additionally, make sure the oil is at the right temperature—around 350°F (175°C)—to get a crispy exterior without absorbing too much oil.

• soaked overnight dried chickpeas - Substitute with canned chickpeas: If you're short on time, canned chickpeas can be used. Make sure to drain and rinse them thoroughly.

• soaked overnight dried chickpeas - Substitute with fava beans: Traditional Egyptian falafel uses fava beans instead of chickpeas. They provide a slightly different flavor and texture.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• chopped onion - Substitute with leeks: Leeks can provide a subtle onion flavor and add a unique twist to the falafel.

• minced garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can be used. Use about ¼ teaspoon of garlic powder for each clove of garlic.

• minced garlic - Substitute with shallots: Shallots can provide a mild garlic flavor if minced finely.

• chopped fresh parsley - Substitute with cilantro: Cilantro can be used for a different but equally fresh and vibrant flavor.

• chopped fresh parsley - Substitute with spinach: Spinach can add a mild flavor and a similar green color to the falafel.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor and can be used in place of cumin.

• ground cumin - Substitute with ground coriander: While not identical, ground coriander can provide a complementary flavor profile.

• ground coriander - Substitute with ground fennel seeds: Fennel seeds offer a sweet and aromatic flavor that can work well as a substitute.

• ground coriander - Substitute with ground caraway seeds: Caraway seeds can provide a similar earthy and slightly sweet flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use sparingly to avoid overpowering the dish.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt, offering a slightly different mineral profile.

• baking powder - Substitute with baking soda and cream of tartar: Mix ¼ teaspoon of baking soda with ½ teaspoon of cream of tartar to replace 1 teaspoon of baking powder.

• baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder, so you can use it in place of both the flour and baking powder.

• all-purpose flour - Substitute with chickpea flour: Chickpea flour can enhance the chickpea flavor and is gluten-free.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can add a slightly nutty flavor and more fiber.

• vegetable oil - Substitute with olive oil: Olive oil can be used for frying, offering a slightly different flavor profile.

• vegetable oil - Substitute with canola oil: Canola oil is a neutral-flavored oil that works well for frying.

• Allow the falafel to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.

• For short-term storage, place the falafel in an airtight container lined with paper towels. This helps absorb any excess moisture and keeps them crispy. Store in the refrigerator for up to 4 days.

• To freeze, arrange the falafel in a single layer on a baking sheet. Place the sheet in the freezer for about 1-2 hours, or until the falafel are firm. This prevents them from sticking together.

• Transfer the frozen falafel to a resealable freezer bag or an airtight container. Label with the date and store in the freezer for up to 3 months.

• When ready to enjoy, reheat refrigerated falafel in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy.

• For frozen falafel, there's no need to thaw. Simply place them on a baking sheet and reheat in a preheated oven at 375°F (190°C) for 15-20 minutes, or until hot and crispy.

• Alternatively, you can reheat falafel in a skillet with a small amount of vegetable oil over medium heat. Cook for a few minutes on each side until heated through and crispy.

• Serve your reheated falafel with your favorite dipping sauce or in pita bread with fresh veggies.

• Preheat your oven to 350°F (175°C). Place the falafel on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the falafel on the rack or a small baking sheet. Heat for about 8-10 minutes, turning once to ensure even reheating.

• If you prefer using a microwave, place the falafel on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Heat on medium power for 1-2 minutes, checking halfway through. Note that this method may not retain the crispiness as well as the oven.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and place the falafel in the skillet. Cook for 2-3 minutes on each side, until they are heated through and have regained some of their crispiness.

• If you have an air fryer, preheat it to 350°F (175°C). Place the falafel in the basket in a single layer. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method will help maintain their crispy texture.

• Food processor: To blend the chickpeas, onion, garlic, parsley, cumin, coriander, salt, and baking powder into a coarse mixture.

• Mixing bowl: To transfer the processed mixture and stir in the flour.

• Measuring cups: To measure the chickpeas, parsley, and flour accurately.

• Measuring spoons: To measure the cumin, coriander, salt, and baking powder precisely.

• Knife: To chop the onion and parsley.

• Cutting board: To provide a surface for chopping the onion and parsley.

• Garlic press: To mince the garlic cloves efficiently.

• Spoon: To stir the mixture in the bowl.

• Frying pan: To fry the falafel until golden brown.

• Slotted spoon: To remove the falafel from the oil and let excess oil drain.

• Paper towels: To drain the fried falafel and absorb excess oil.

• Plate: To serve the falafel once they are cooked.

Prepare ingredients in advance: Soak chickpeas overnight and chop onion, garlic, and parsley ahead of time.

Use a food processor: Quickly blend chickpeas, onion, garlic, and parsley together to save time.

Batch frying: Fry multiple falafel at once to reduce cooking time.

Pre-measure spices: Measure out cumin, coriander, and salt before starting to streamline the process.

Make extra: Double the recipe and freeze extra falafel for quick meals later.