Falafel Recipe

These falafel get the best of both worlds: a quick sear in a hot skillet for a golden crust, then a trip to the oven to cook through without any deep frying. The result is crispy on the outside, tender inside, and way less greasy than the traditional version.

Chickpeas get blended with garlic, cumin, coriander, cayenne, and cilantro into a coarse puree. Don’t over-process; you want some texture left in there, not a smooth hummus paste. The little bits of chickpea are what give falafel their characteristic crumbly-yet-moist interior.

Rice bran is an unusual binder here, replacing the breadcrumbs or flour you’d see in most recipes. It absorbs moisture without making the mixture gummy and adds a mild nuttiness.

A drizzle of creamy cucumber dressing is the classic pairing, and it works because the cool, tangy sauce cuts right through the warm spices.

Kitchen Tips

• If the mixture is too wet to shape, add flour a tablespoon at a time until it holds together. Wet hands help too.
• Get the skillet screaming hot before adding the balls. You want a fast sear, not a slow steam.
• Don’t skip the oven step. The sear alone won’t cook the centers through, and over-browning in the skillet will burn the outside.
• These freeze well after baking. Reheat straight from frozen on a sheet pan for about 15 minutes.

Variations

• Use black-eyed peas instead of chickpeas for a Southern-meets-Middle Eastern twist.
• Add a tablespoon of tahini to the puree for richer flavor and better binding.
• Stuff into warm pita bread with pickled onions and shredded lettuce for a full falafel sandwich.