My Falafels
Let’s be honest: falafel has a reputation. It's that cool, crunchy thing you order when you're trying to be a little healthy but still want to feel like a person. It's meatless but mighty. But more importantly: it's something you can make. Yes, you.
Yes, you. You don’t need a food truck. You don’t need a Middle Eastern grandmother whispering wisdom through the steam. You just need a blender, a pan, and the courage to fry things.
This recipe isn’t traditional. It’s not even pretending to be. It’s fast, forgiving, and deeply satisfying. Like a good website or a great comeback, it’s better done than perfect. And once you make it, you’ll realize: you’re capable of so much more than you give yourself credit for.
Let’s make some.
Things You'll Need (about 20-25 falafels)
- 1 egg
- 2 heaping tablespoons of cornstarch
- 1 can of pre-cooked chickpeas, drained
- 1 tablespoon of tahini (sesame paste)
- 1 small spoonful of harissa (optional, but spicy is nice)
- 1 small spoonful of margarine or butter
- Salt, to taste
- Black pepper, to taste
You can optionally put the pre-cooked chickpeas to the owen for 20 minutes prior blending, but it’s works perfectly fine without it too.
Preparation
Throw everything into a blender or food processor. Chickpeas, egg, tahini, the whole gang. Add your salt and pepper. Pulse until it turns into a thick, slightly chunky paste. It should hold together when you scoop it—think wet sandcastle, but tastier.
Heat a neutral oil in a pan. Form the mixture into very little balls or patties. Whatever feels doable today. Carefully lower them into the oil and fry until golden brown on all sides. This is their first crisp, not their final form.
Place your fried falafels on a plate with paper towels to soak up excess oil. Now walk away. Let them cool down completely for about 2 hours. This is not wasted time. This is falafel becoming itself.
Heat fresh oil or reheat the same pan. Fry the falafels a second time. This is where the real crunch kicks in. They’ll go from “nice” to “wow.” Remove them when they are golden brown.
Some Proper Dips
Sumac yogurt
Mix greek yogurt, sumac and zest of a halved lemon
Siracha yogurt
Mix siracha and yogurt
Z’aatar yogurt
Add a spoon of olive oil and a pinch of z’aatar to yogurt
Tahini yogurt
One spoon of tahini in yogurt, chili flakes
You're already doing great. You just made falafel from scratch. You double-fried like a boss. Whether you eat them solo, in a wrap, or standing over the sink with a spoonful of yogurt, know this: you did the thing. You turned a can of chickpeas into a small triumph.
