Falafel (Veg Times)

This falafel gets a two-stage cooking method that delivers a crispy shell without deep frying. The patties bake first to set their structure, then finish in a hot skillet with just a tablespoon of olive oil for golden, crunchy edges. Way less oil than traditional falafel, same satisfying crunch.

Soaked bread replaces the flour binder you see in most recipes. It keeps the inside moist and soft while the outside crisps up. The food processor does most of the work: garlic, onion, and parsley get minced first, then chickpeas join in and everything gets pulsed to a coarse, textured mixture. Don’t over-process. You want some chickpea chunks for texture, not a smooth paste.

Cumin, coriander, thyme, and a dash of hot sauce give these a warm, spiced backbone. Dredging in whole wheat flour before baking adds an extra layer of crispness.

Kitchen Tips

• Squeeze as much water out of the soaked bread as possible. Soggy bread makes the falafel mixture too wet to hold together.
• Form the patties about ½ inch thick. Thicker and they won’t cook through; thinner and they dry out.
• Don’t flip the patties until they’re properly golden and release easily from the pan. Forcing them tears the crust.
• Serve in warm pita bread with lettuce, tomatoes, cucumbers, and hot sauce.

Variations

• Add a handful of fresh mint or dill to the food processor for a brighter, more herbal falafel.
• Use canned white beans instead of chickpeas for a milder flavor and creamier texture.
• Skip the pan-fry step and bake at a higher heat for a fully oil-free version.