Easy Chickpea Flour Falafel
These falafel made from chickpea flour are quick, easy, and incredibly versatile. They are perfect for lunch, dinner, brunch, or as a healthy snack to take with you on the go. Unlike classic falafel, they are not fried in cheap vegetable oil. This makes them much easier to digest and a beneficial, nutrient-rich choice for your body.
Ingredients
- 200 g chickpea flour
- 150 ml boiling water
- 1 small red onion very finely diced
- 2 garlic cloves finely grated
- 2 handfuls fresh parsley very finely chopped
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander seeds
- ½ tsp baking powder
- 1 tsp lemon juice
- 1 tsp salt
- Pepper to taste
- Oil for frying
Instructions
- Put the chickpea flour in a large bowl.
- Slowly stir in the boiling water, stirring constantly, until a thick, smooth mixture forms.
- Fold in the onion, garlic, parsley, olive oil, lemon juice, and spices.
- Let stand for 10 to 15 minutes. This is crucial for binding and digestibility.
- Finally, stir in the baking powder.
- With slightly moistened hands, form small balls or flat patties.
Pan version:
- Heat oil in a pan over medium heat.
- Fry falafel for 3 to 4 minutes on each side until golden brown.
- Do not turn too early, only when a stable crust has formed.
Air fryer method:
- Preheat the air fryer to 190 degrees Celsius.
- Lightly brush or spray the falafel with oil.
- Bake for 8 to 12 minutes, turning halfway through.
- They are ready when they are golden brown on the outside and cooked through on the inside.
Notes
Dip recommendation:
For a delicious, healthy dip, I recommend my vegan fat-free mayonnaise or the tahini spread from my Hasselback and Oven Veggies recipe.