10 Crispy Greek Falafel Recipes for Plant Based Dinners

When it comes to plant-based dinners, crispy Greek falafel always hits the spot. These flavorful bites are perfect for sprucing up any meal. Whether you bake or fry them, serve them in a warm pita or atop a fresh salad, they never disappoint. Each recipe has its own delightful twist, making it tough to pick just one favorite. Let’s explore these tempting variations—you’re sure to find something to love.

Classic Greek Falafel

Falafel is a beloved Middle Eastern dish that has become a staple in Greek cuisine as well. These crispy chickpea balls are packed with flavor and can be enjoyed in various ways, whether in a pita wrap, on a salad, or as part of a mezze platter. Making classic Greek falafel at home isn’t only satisfying but also allows you to customize the spices and herbs to your liking.

With a crispy exterior and a tender, flavorful interior, these falafels will surely impress your family and friends. To achieve the perfect texture and taste, it’s important to use dried chickpeas rather than canned ones, as they provide the ideal consistency. Additionally, incorporating fresh herbs such as parsley and cilantro enhances the flavor profile, making your falafel truly authentic.

This recipe serves 4-6 people, making it perfect for gatherings or family meals. Get ready to make some delicious falafel that will transport your taste buds straight to Greece!

Ingredients:

• 1 cup dried chickpeas (soaked overnight)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 3 tablespoons flour (more if needed)
• Vegetable oil for frying

Cooking Instructions:

1. Prepare the Chickpeas: Drain and rinse the soaked chickpeas. Make sure they’re completely dry, as any moisture can affect the falafel’s texture.
2. Blend the Ingredients: In a food processor, combine the soaked chickpeas, chopped onion, minced garlic, parsley, cilantro, cumin, coriander, baking powder, salt, black pepper, and cayenne pepper (if using). Pulse until the mixture is coarsely ground but not pureed—about 10-15 pulses should do the trick.
3. Check the Consistency: Transfer the falafel mixture to a bowl. If it feels too wet, add flour a tablespoon at a time until the mixture holds together when formed into a ball.
4. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the falafel mixture for at least 30 minutes. This step helps the flavors meld together and makes the mixture easier to handle.
5. Form the Falafel Balls: After chilling, use your hands to form the mixture into small balls or patties, about 1 inch in diameter. Place them on a parchment-lined baking sheet.
6. Heat the Oil: In a deep frying pan or pot, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C). You can test the temperature by dropping a small piece of the mixture into the oil; it should sizzle and float to the surface.
7. Fry the Falafel: Carefully add the formed falafel balls to the hot oil, working in batches to avoid overcrowding. Fry for about 4-5 minutes, or until they’re golden brown and crispy on all sides. Use a slotted spoon to remove them from the oil and drain on paper towels.
8. Serve: Serve your crispy Greek falafel warm, alongside pita bread, tahini sauce, or your favorite dipping sauce, and enjoy!

Extra Tips: For an even more authentic taste, consider adding a teaspoon of sumac to the falafel mixture. Additionally, if you’re looking to make these falafels in advance, you can freeze them before frying. Just place the uncooked falafel balls on a baking sheet, freeze until solid, and transfer them to a freezer bag. When ready to fry, cook them straight from frozen—no need to thaw!

Spinach and Feta Stuffed Falafel

If you’re seeking to elevate your falafel game, search no more than this delicious Spinach and Feta Stuffed Falafel. Combining the classic Middle Eastern flavors of falafel with the rich, tangy taste of feta cheese and the nutritious greens of spinach, this dish makes for a perfect appetizer or a main course.

The crispy exterior contrasts beautifully with the soft, flavorful filling, making each bite a delightful experience. Not only does this recipe offer a unique twist on traditional falafel, but it also packs in a healthy dose of greens, making it a fantastic option for any meal.

Making Spinach and Feta Stuffed Falafel is a fun and rewarding cooking adventure. The process involves blending chickpeas and herbs to create the falafel base, then stuffing the mixture with a savory filling of spinach and feta before frying to crispy perfection.

Whether you serve them alongside a revitalizing tzatziki sauce or nestled in a warm pita, these falafel are sure to impress your family and friends.

Ingredients (serving size: 4-6 people):

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup breadcrumbs
• Olive oil for frying

Cooking Instructions:

1. Prepare the Falafel Base: In a food processor, combine the drained chickpeas, chopped spinach, crumbled feta cheese, parsley, minced garlic, chopped onion, ground cumin, ground coriander, baking powder, salt, and black pepper. Pulse until you have a coarse mixture, ensuring not to over-process it to maintain some texture.
2. Form the Falafel Mixture: Transfer the mixture to a bowl and stir in the breadcrumbs until well combined. This helps to bind the mixture and provides a crispy texture when frying. If the mixture feels too wet, you can add a bit more breadcrumbs.
3. Shape the Falafel: Using your hands, take a small amount of the mixture and form it into small balls or patties, about 1 to 1.5 inches in diameter. Place the formed falafel on a plate or baking sheet lined with parchment paper.
4. Heat the Oil: In a deep skillet or frying pan, pour enough olive oil to cover the bottom of the pan and heat it over medium-high heat. You want the oil hot enough to sizzle when you add the falafel but not so hot that it burns them.
5. Fry the Falafel: Once the oil is hot, carefully add the falafel in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and crispy. Use a slotted spoon to remove the falafel and transfer them to a plate lined with paper towels to drain excess oil.
6. Serve: Enjoy the Spinach and Feta Stuffed Falafel warm, accompanied by your choice of dipping sauces like tzatziki or tahini, and a side of fresh salad or pita bread.

Extra Tips: For an even healthier version, you can bake the falafel instead of frying them. Preheat your oven to 400°F (200°C), place the formed falafel on a baking sheet lined with parchment paper, and lightly brush them with olive oil.

Bake for about 20-25 minutes, flipping halfway through, until they’re golden and crispy. Additionally, feel free to experiment with different herbs or spices in the filling to suit your taste preferences.

Spicy Harissa Falafel

Falafel is a beloved Middle Eastern dish that has gained popularity worldwide for its crispy exterior and flavorful interior. This Spicy Harissa Falafel recipe adds a delightful kick to the classic dish, infusing it with the vibrant flavors of North African harissa paste. The combination of fresh herbs, spices, and chickpeas creates a protein-packed meal that isn’t only delicious but also perfect for vegetarians and vegans alike.

These falafels can be served in a pita, atop a salad, or as an appetizer with a side of tahini or yogurt sauce for dipping.

Making Spicy Harissa Falafel at home is easier than you might think. The key is to use dry chickpeas that have been soaked overnight, guaranteeing they maintain their texture during frying. The addition of harissa paste elevates the flavor profile, making these falafels an exciting twist on a traditional favorite.

Gather your ingredients and prepare to impress your friends and family with this crispy delight!

Ingredients (serving size: 4-6 people)

• 1 cup dry chickpeas (soaked overnight)
• 1 small onion, roughly chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons harissa paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon baking powder
• Salt and pepper, to taste
• Oil for frying (vegetable or canola)

Cooking Instructions

1. Prepare the Chickpeas: After soaking the chickpeas overnight, drain and rinse them thoroughly. This will help remove any excess sodium and guarantee they’re ready for blending.
2. Blend the Ingredients: In a food processor, combine the soaked chickpeas, chopped onion, minced garlic, parsley, cilantro, harissa paste, cumin, coriander, baking powder, salt, and pepper. Pulse until the mixture is well combined but not completely smooth. You want it to have some texture.
3. Chill the Mixture: Transfer the falafel mixture to a bowl, cover it with plastic wrap, and refrigerate for at least 30 minutes. Chilling helps the mixture firm up, making it easier to shape into balls or patties.
4. Form the Falafel: Once chilled, use your hands to form the mixture into small balls or patties, about the size of a golf ball. Guarantee they’re compact so they hold together during frying.
5. Heat the Oil: In a deep skillet or frying pan, heat about 2 inches of oil over medium-high heat. To check if the oil is hot enough, drop a small piece of the falafel mixture in; if it sizzles, the oil is ready.
6. Fry the Falafel: Carefully add the falafel balls to the hot oil, making sure not to overcrowd the pan. Fry them in batches for about 3-4 minutes on each side or until they’re golden brown and crispy. Use a slotted spoon to remove them from the oil and transfer them to a paper towel-lined plate to drain excess oil.
7. Serve: Serve the Spicy Harissa Falafel warm with your choice of pita bread, tahini sauce, or a fresh salad. Enjoy the delicious flavors and crispy texture!

Extra Tips

For the best results, make sure your oil is at the right temperature before frying; too cool, and the falafel will absorb too much oil, becoming greasy, while too hot will burn the exterior before the inside cooks through.

If you prefer a healthier alternative, you can also bake the falafel at 375°F (190°C) for about 20-25 minutes, flipping halfway through to guarantee even cooking.

Additionally, feel free to adjust the amount of harissa paste according to your spice tolerance; you can even add a pinch of cayenne pepper for an extra kick!

Mediterranean Quinoa Falafel

Mediterranean Quinoa Falafel is a delicious and nutritious twist on the traditional chickpea falafel. Packed with flavor and healthy ingredients, this dish combines the earthy taste of quinoa with fresh herbs and spices, creating a crispy exterior and a tender interior.

Whether served in a pita, on a salad, or as an appetizer with tahini sauce, these falafels are sure to impress both vegetarians and meat-eaters alike.

The beauty of this recipe lies not only in its flavor but also in its versatility. Quinoa is a complete protein, making this falafel a great option for anyone looking to enjoy a wholesome meal without sacrificing taste. Ready in under an hour, Mediterranean Quinoa Falafel is perfect for weeknight dinners or meal prep for the week ahead.

Ingredients (Serves 4-6)

• 1 cup cooked quinoa
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 3-4 tablespoons flour (all-purpose or whole wheat)
• Olive oil for frying

Cooking Instructions

1. Prepare the Quinoa: If you haven’t already, rinse 1/3 cup of quinoa under cold water. Combine it with 2/3 cup of water in a small pot. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Allow it to cool.
2. Blend the Mixture: In a food processor, combine the drained chickpeas, chopped onion, minced garlic, parsley, cilantro, cumin, coriander, baking powder, salt, black pepper, and cayenne pepper (if using). Pulse until the mixture is well combined but still has some texture. Avoid over-processing.
3. Incorporate Quinoa and Flour: Transfer the chickpea mixture to a large bowl. Add the cooled quinoa and mix well. Gradually add flour, one tablespoon at a time, until the mixture holds together without being too sticky. This will help the falafel hold its shape while frying.
4. Shape the Falafel: Wet your hands slightly to prevent sticking and shape the mixture into small balls or patties, about 1.5 inches in diameter. Place them on a parchment-lined baking sheet as you form them.
5. Heat the Oil: In a large skillet, heat about 1/4 inch of olive oil over medium heat. To check if the oil is hot enough, drop a small piece of the mixture into the oil; if it sizzles, it’s ready.
6. Fry the Falafel: Carefully place a few falafel balls in the skillet without overcrowding. Fry for about 3-4 minutes on each side or until golden brown and crispy. Use a slotted spoon to transfer the cooked falafel to a paper towel-lined plate to drain excess oil.
7. Serve: Serve the Mediterranean Quinoa Falafel warm, accompanied by your favorite sauces such as tahini, yogurt, or a fresh salad.

Extra Tips

For an even healthier option, you can bake the falafel instead of frying them. Preheat your oven to 400°F (200°C), place the shaped falafel on a lined baking sheet, drizzle with a little olive oil, and bake for about 20-25 minutes, flipping halfway through, until they’re golden brown.

Additionally, make sure to let the falafel mixture rest in the fridge for about 30 minutes before shaping to help them hold their form while cooking. Enjoy experimenting with different herbs and spices to customize the flavor to your liking!

Lemon Dill Falafel

Lemon Dill Falafel is a delightful twist on the classic Middle Eastern dish, adding a revitalizing citrusy flavor that elevates the traditional taste profile. This version features a zesty lemon and fragrant dill, making it perfect for those who appreciate a bright and herbaceous touch in their meals.

These crispy falafel balls aren’t only packed with flavor but are also a healthy and hearty option, suitable for vegetarians and vegans alike. Serving as a fantastic appetizer or a main dish when paired with pita bread, fresh salads, or your favorite dips, Lemon Dill Falafel is sure to impress family and friends.

The combination of chickpeas, fresh herbs, and spices brings a unique taste that complements any meal. Follow this recipe to create your own batch of crispy falafel that will be a hit at any gathering!

Ingredients (Serves 4-6):

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon baking powder
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1/4 cup all-purpose flour (or gluten-free flour)
• Salt and pepper, to taste
• Oil for frying (vegetable or olive oil)

Instructions:

1. Prepare the Chickpeas: In a food processor, add the drained chickpeas, fresh parsley, dill, minced garlic, cumin, coriander, baking powder, lemon zest, and lemon juice. Pulse the mixture until it’s coarsely blended but not completely smooth. Scrape down the sides of the bowl as necessary to facilitate even mixing.
2. Form the Mixture: Once the chickpea mixture is blended, transfer it to a large bowl. Stir in the flour, and season with salt and pepper to taste. Mix until all ingredients are well combined. The mixture should hold together but not be too wet. If it feels too loose, add a little more flour.
3. Chill the Mixture: Cover the bowl with plastic wrap or a lid and refrigerate the falafel mixture for at least 30 minutes. This step helps the falafel hold their shape during frying.
4. Shape the Falafel: After chilling, take out the mixture and use your hands to form small balls or patties (about 1-2 inches in diameter). Place them on a parchment-lined baking sheet or plate.
5. Heat the Oil: In a deep frying pan or pot, heat about 2 inches of oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of the falafel mixture into it; if it sizzles and bubbles, the oil is ready.
6. Fry the Falafel: Carefully add the shaped falafel to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and crispy. Use a slotted spoon to remove them from the oil and transfer them to a plate lined with paper towels to drain excess oil.
7. Serve: Once all falafel are cooked, serve them warm with pita bread, fresh salad, and your favorite dipping sauce, such as tahini or tzatziki.

Extra Tips:

For an even crispier falafel, consider baking them in the oven. Preheat your oven to 400°F (200°C), place the shaped falafel on a baking sheet lined with parchment paper, and lightly brush or spray them with oil. Bake for about 20-25 minutes, flipping halfway through, until they’re golden and crispy.

Additionally, feel free to customize your falafel by adding other herbs or spices according to your taste preferences. Enjoy your Lemon Dill Falafel!

Roasted Red Pepper Falafel

Falafel is a beloved dish that originates from the Middle East but has found its way into the hearts (and stomachs) of food lovers around the world. This particular recipe for Roasted Red Pepper Falafel adds a delightful twist to the classic chickpea-based falafel. By incorporating roasted red peppers, the falafel gains a sweet and smoky flavor that pairs wonderfully with traditional dips like tahini sauce or yogurt dressing.

These crispy, golden-brown balls aren’t only delicious but also packed with nutrients, making them a perfect plant-based protein option.

To prepare these falafel, you’ll need to start by soaking the chickpeas, which is essential for achieving the right texture. The roasted red peppers can be made at home or purchased jarred, depending on your convenience. This recipe is perfect for gatherings, serving 4-6 people, and can easily be doubled for larger crowds. Enjoy these falafels as part of a mezze platter, stuffed in pita bread, or as a topping for salads.

Ingredients (Serves 4-6):

• 1 cup dried chickpeas (soaked overnight)
• 1 medium roasted red pepper (peeled and seeded)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon baking powder
• Salt and pepper to taste
• 1/4 cup all-purpose flour (more if needed)
• Oil for frying (vegetable or olive oil)

Cooking Instructions:

1. Prepare the Chickpeas: Drain and rinse the soaked chickpeas thoroughly. Confirm they’re well-drained to prevent excess moisture in the falafel mixture, which can make them soggy.
2. Blend the Ingredients: In a food processor, combine the drained chickpeas, roasted red pepper, onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper, baking powder, salt, and pepper. Pulse the mixture until it’s coarsely blended. Avoid over-processing; you want a slightly chunky texture.
3. Add Flour: Transfer the mixture to a bowl and add the flour. Mix until well combined. The mixture should hold together but not be too sticky. If it’s too wet, add more flour, a tablespoon at a time.
4. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the falafel mixture for at least 30 minutes. This helps the flavors meld and makes the mixture easier to shape.
5. Shape the Falafel: Once chilled, scoop out portions of the mixture and roll them into balls or patties, about 1.5 inches in diameter. Make sure they’re compact to prevent them from falling apart while frying.
6. Heat the Oil: In a deep skillet or frying pan, heat about 2 inches of oil over medium-high heat. To test if the oil is hot enough, drop a small piece of the falafel mixture into the oil; it should sizzle immediately.
7. Fry the Falafel: Carefully add the falafel balls to the hot oil in batches, being cautious not to overcrowd the pan. Fry for about 3-4 minutes on each side or until they turn golden brown and crispy. Remove them with a slotted spoon and drain on paper towels.
8. Serve: Serve the roasted red pepper falafel warm with your choice of tahini sauce, yogurt dressing, or a fresh salad. Enjoy!

Extra Tips:

For an even healthier option, consider baking the falafel instead of frying. Preheat your oven to 400°F (200°C) and place the shaped falafel on a baking sheet lined with parchment paper. Brush or spray them lightly with oil and bake for about 25 minutes, flipping halfway through, until they’re golden and crispy.

Additionally, feel free to experiment with spices and herbs according to your taste preferences.

Herbed Tzatziki Sauce With Falafel

Crispy Greek falafel is a delightful vegetarian dish that brings the vibrant flavors of Mediterranean cuisine to your table. Made from ground chickpeas and a blend of fresh herbs and spices, falafel isn’t only packed with protein but also offers a satisfying crunch when fried or baked.

When paired with herbed tzatziki sauce, this dish transforms into an invigorating and zesty meal that’s perfect for sharing with family and friends. The herbed tzatziki sauce is a cool complement to the warm, crisp falafel. This creamy sauce, made from Greek yogurt, cucumber, garlic, and herbs, adds a revitalizing element to the dish, enhancing the overall flavor experience.

Whether served as an appetizer, a main dish, or a filling for pita wraps, crispy Greek falafel with herbed tzatziki sauce is sure to be a crowd-pleaser.

Ingredients (Serves 4-6):

• 1 cup dried chickpeas (or 2 cups canned chickpeas, drained and rinsed)
• 1 small onion, chopped
• 2-3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp baking powder
• Salt and pepper to taste
• 1-2 tbsp olive oil (for frying)
• 1 cup Greek yogurt
• 1 medium cucumber, grated and drained
• 1-2 cloves garlic, minced (for tzatziki)
• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
• 1 tbsp lemon juice
• Salt to taste

Cooking Instructions:

1. Prepare the Chickpeas: If using dried chickpeas, soak them in water overnight. This will soften them and make them easier to blend. If using canned chickpeas, simply drain and rinse well.
2. Make the Falafel Mixture: In a food processor, combine the soaked and drained chickpeas, chopped onion, minced garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper. Pulse the mixture until it’s coarse but well combined; avoid over-blending to maintain some texture.
3. Shape the Falafel: Transfer the mixture to a bowl and refrigerate for about 30 minutes to allow it to firm up. Once chilled, use your hands to form small balls or patties, about 1-2 inches in diameter.
4. Fry the Falafel: In a large skillet, heat olive oil over medium heat. Once hot, carefully add the falafel balls to the skillet in batches, frying them until golden brown and crispy, about 3-4 minutes on each side. Remove and place on a paper towel-lined plate to drain excess oil.
5. Prepare the Tzatziki Sauce: In a separate bowl, combine the Greek yogurt, grated and drained cucumber, minced garlic, dill, lemon juice, and salt. Mix well until all ingredients are thoroughly incorporated.
6. Serve: Arrange the crispy falafel on a serving platter and accompany with the herbed tzatziki sauce. Enjoy as an appetizer, or serve in pita bread with additional toppings like lettuce, tomato, and onion.

Extra Tips:

For an even healthier version, consider baking the falafel instead of frying them. Preheat your oven to 400°F (200°C), place the shaped falafel on a parchment-lined baking sheet, and lightly brush or spray with olive oil. Bake for about 20 minutes, flipping halfway through, until they’re golden and crispy.

Additionally, let the tzatziki sit for at least 30 minutes before serving to allow the flavors to meld together for a more delicious experience.

Sweet Potato and Chickpea Falafel

Sweet Potato and Chickpea Falafel is a delightful twist on the traditional falafel, combining the sweetness of roasted sweet potatoes with the earthy flavor of chickpeas. This recipe isn’t only packed with nutrients but also offers a unique flavor profile that’s sure to impress your family and friends.

The crispy exterior and soft, flavorful interior make these falafels a perfect addition to any meal or a satisfying snack on their own. Serve them with a tangy tahini sauce or a fresh salad for a complete dish.

Making Sweet Potato and Chickpea Falafel is a straightforward process that will fill your kitchen with a wonderful aroma. The key to achieving that perfect crispy texture lies in using the right cooking technique and ensuring your ingredients are well-combined.

With just a few simple steps and ingredients, you can create a deliciously healthy dish that everyone will love.

Ingredients (Serves 4-6):

• 1 medium sweet potato, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• 1/2 cup flour (all-purpose or chickpea flour)
• Oil for frying (olive oil or vegetable oil)

Cooking Instructions:

1. Roast the Sweet Potato: Preheat your oven to 400°F (200°C). Spread the cubed sweet potato on a baking sheet, drizzle with a little oil, and season with salt. Roast for about 25-30 minutes, or until the sweet potato is tender and lightly caramelized. Allow it to cool slightly before proceeding.
2. Prepare the Falafel Mixture: In a large mixing bowl, combine the roasted sweet potato, chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, smoked paprika, salt, pepper, and lemon juice. Using a fork or potato masher, mash the mixture until well combined but still slightly chunky.
3. Add Flour: Gradually mix in the flour to the sweet potato and chickpea mixture. Start with 1/4 cup and add more as needed until the mixture holds together but isn’t too sticky. This should create a moldable consistency for forming falafel balls.
4. Shape the Falafel: With your hands, take a small amount of the mixture and roll it into balls or patties, about the size of a golf ball. Place them on a parchment-lined baking sheet as you shape them.
5. Fry the Falafel: In a large skillet, heat about 1 inch of oil over medium heat. Once the oil is hot, carefully add the falafel balls in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Use a slotted spoon to transfer the cooked falafel to a plate lined with paper towels to drain excess oil.
6. Serve: Serve the crispy sweet potato and chickpea falafel warm, accompanied by your choice of dipping sauce or in pita bread with fresh veggies and tahini sauce.

Extra Tips:

For an extra layer of flavor, consider adding spices such as cayenne pepper for heat or a pinch of cinnamon for warmth.

If you prefer a healthier option, you can also bake the falafel instead of frying them. Preheat the oven to 375°F (190°C), place the shaped falafel on a baking sheet lined with parchment paper, and lightly brush or spray them with oil before baking for 25-30 minutes, flipping halfway through.

Enjoy experimenting with different dips and toppings to find your perfect combination!

Beetroot Falafel With Tahini Dressing

Beetroot falafel is a vibrant twist on the classic Middle Eastern dish, combining the earthy flavors of chickpeas with the sweet, earthy notes of beetroot. This delightful recipe not only packs a nutritional punch with the addition of beets, but it also brings a stunning magenta color to your plate.

Perfect as a starter, side dish, or even a main course when served in a wrap or salad, these crispy falafels are sure to impress both vegetarians and meat-lovers alike. The accompanying tahini dressing adds a creamy, nutty flavor that complements the falafel beautifully.

This dressing is quick to make and can also be drizzled over salads or used as a dip for vegetables. With simple ingredients and straightforward techniques, making beetroot falafel with tahini dressing is an enjoyable culinary adventure that brings the essence of Greek and Mediterranean cuisine to your home.

Ingredients (serving size: 4-6 people)

• 1 cup dried chickpeas (soaked overnight)
• 1 medium beetroot, peeled and cubed
• 1 small onion, roughly chopped
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh coriander, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon baking powder
• Salt and pepper to taste
• 3-4 tablespoons all-purpose flour (or as needed)
• Oil for frying (e.g., vegetable or olive oil)

Tahini Dressing:

• 1/3 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1-2 tablespoons water (to thin)
• Salt to taste

Cooking Instructions

1. Prepare the Chickpeas: Drain the soaked chickpeas and rinse under cold water. This helps remove any residual salt and improves the texture of the falafel.
2. Blend the Ingredients: In a food processor, combine the soaked chickpeas, beetroot, onion, garlic, parsley, coriander, cumin, ground coriander, baking powder, salt, and pepper. Pulse until everything is finely chopped and well blended, but don’t over-process; you want a slightly coarse texture.
3. Add Flour: Transfer the mixture to a bowl and stir in the flour, starting with 3 tablespoons. The mixture should be firm enough to hold its shape when formed into balls; add more flour if necessary.
4. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the falafel mixture for at least 30 minutes. This helps to firm up the mixture and makes it easier to shape.
5. Form the Falafel: After chilling, use your hands to form small balls or patties from the mixture. Aim for about 1.5 inches in diameter for even cooking.
6. Heat the Oil: In a large skillet, heat about 1 inch of oil over medium heat. You can test if the oil is ready by dropping a small piece of the falafel mixture into the oil; it should sizzle and rise to the surface.
7. Fry the Falafel: Carefully place the falafel balls in the hot oil, being sure not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
8. Prepare the Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, 1 tablespoon of water, and salt. Adjust the consistency with more water as needed until smooth.
9. Serve: Arrange the crispy beetroot falafel on a serving platter and drizzle with tahini dressing. You can also serve with pita bread, fresh vegetables, or in a salad.

Extra Tips

For even more flavor in your beetroot falafel, consider adding spices like smoked paprika or cayenne pepper for a kick.

You can also bake the falafel instead of frying by placing them on a baking sheet drizzled with olive oil and baking at 375°F (190°C) for about 25-30 minutes, flipping halfway through for even cooking.

Additionally, feel free to customize the tahini dressing by adding garlic or herbs to suit your taste. Enjoy your culinary creation!

Baked Falafel With Greek Salad

Baked Falafel with Greek Salad is a delightful, vibrant dish that brings together the rich flavors of Mediterranean cuisine. The falafel, made from chickpeas and a blend of spices, is baked to crispy perfection, offering a healthier alternative to the traditional fried version.

Paired with a revitalizing Greek salad, which includes juicy tomatoes, crunchy cucumbers, and tangy feta cheese, this dish isn’t only nutritious but also bursting with flavor.

This recipe serves 4-6 people and is perfect for a light lunch, dinner, or as a party appetizer. The combination of baked falafel and Greek salad creates a harmonious balance of textures and tastes. Plus, it’s easy to prepare and can be made ahead of time, making it a great option for busy weeknights or entertaining guests.

Ingredients:

• For the Baked Falafel:
• 2 cups canned chickpeas, rinsed and drained
• 1 small onion, roughly chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon baking powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup breadcrumbs (optional for extra crunch)
• For the Greek Salad:
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup Kalamata olives, pitted and halved
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Falafel Mixture: In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper. Pulse until the mixture is well combined but still slightly chunky. Scrape down the sides of the bowl as needed. If you want a crunchier texture, add breadcrumbs and pulse again to combine.
2. Shape the Falafel: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Using your hands, scoop out tablespoon-sized portions of the falafel mixture and roll them into balls or patties. Place them evenly spaced on the prepared baking sheet.
3. Bake the Falafel: Drizzle the falafel with olive oil to help them crisp up in the oven. Bake for 20-25 minutes, flipping halfway through, until the falafel are golden brown and crispy on the outside.
4. Prepare the Greek Salad: While the falafel is baking, prepare the Greek salad. In a large bowl, combine the cherry tomatoes, cucumber, red onion, feta cheese, and olives. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.
5. Serve the Dish: Once the falafel is done baking, remove it from the oven and let it cool for a couple of minutes. Serve the baked falafel warm on a platter alongside the Greek salad. You can also add pita bread and a dollop of tzatziki for an extra touch.

Extra Tips:

For the best flavor, allow the falafel mixture to rest in the refrigerator for at least 30 minutes before shaping and baking. This helps the flavors meld together and makes it easier to shape the falafel.

If you prefer a spicier kick, consider adding a pinch of cayenne pepper or some chopped jalapeños to the mixture. Additionally, feel free to customize the Greek salad ingredients based on your preferences or seasonal vegetables available. Enjoy this healthy and satisfying dish!