High-Protein Falafel Bites
These crispy falafel bites are packed with plant-based protein, making them a satisfying and flavorful meal. They are perfect for lunch or dinner, served in a pita or alongside a fresh salad.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 498 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 250 gdried chickpea, soaked overnight
- 0.5 pcsyellow onion, roughly chopped
- 3 clovegarlic, roughly chopped
- 0.5 cupfresh parsley, packed
- 0.25 cupfresh cilantro, packed
- 1 tspcumin, ground
- 1 tspcoriander, ground
- 0.5 tspcayenne pepper(optional)
- 0.5 tspbaking powder
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 2 tbspall-purpose flour
- 4 cupvegetable oil, for frying
Equipment
deep-fry thermometer · deep pot · food processor · slotted spoon · large bowl · wire rack
The method
Step by step
- 1
Drain the soaked chickpeas thoroughly and pat them dry with a clean towel.
About 5 min
Cook’s note: Ensure chickpeas are very dry; excess moisture can make falafel mushy.
- 2
Combine the drained chickpeas, yellow onion, garlic, fresh parsley, fresh cilantro, cumin, coriander, cayenne pepper (if using), salt, and black pepper in a food processor.
About 5 min
- 3
Pulse the mixture until it forms a coarse meal, scraping down the sides as needed. Do not over-process; it should not be a smooth paste.
About 2 min
Cook’s note: A slightly chunky texture helps with a crispier falafel.
- 4
Transfer the mixture to a large bowl, then stir in the baking powder and all-purpose flour until just combined.
About 2 min
Cook’s note: The flour and baking powder help bind the falafel and make them fluffy.
- 5
Cover the bowl and refrigerate the falafel mixture for at least 1 hour to allow the flavors to meld and the mixture to firm up.
About 1 hr
Cook’s note: This resting period is crucial for falafel that holds its shape and doesn't crumble during frying.
- 6
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 175°C (350°F).
About 5 min
Cook’s note: Use a deep-fry thermometer for accurate temperature control. Too low, and falafel will be greasy; too high, and they'll burn outside and be raw inside.
- 7
While the oil heats, form the falafel mixture into small balls or patties, about 3-4 cm (1.5 inches) in diameter.
About 5 min
Cook’s note: Use a falafel scoop if you have one, or shape them by hand.
- 8
Carefully place a few falafel bites into the hot oil, ensuring not to overcrowd the pot.
About 1 min
Cook’s note: Frying in batches maintains the oil temperature and ensures even cooking.
- 9
Fry the falafel for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
About 5 min
Cook’s note: They should be uniformly deep golden brown.
- 10
Remove the cooked falafel with a slotted spoon and transfer them to a wire rack lined with paper towels to drain excess oil.
About 1 min
Cook’s note: Draining on a wire rack prevents sogginess.
- 11
Repeat with the remaining falafel mixture, adjusting the heat as necessary to maintain the oil temperature.
About 15 min
- 12
Serve the falafel bites warm with your favorite accompaniments like tahini sauce, pita bread, or a fresh salad.
Per serving
Nutrition
- Calories
- 497.5kcal
- Protein
- 13.2g
- Carbs
- 46.2g
- Fat
- 30.4g
- Fibre
- 12g
- Sugar
- 8.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover falafel in an airtight container in the refrigerator.
Reheat falafel in an oven or air fryer at 180°C (350°F) for 5-10 minutes until heated through and crispy.