Freezable Herby Falafel with Fresh Herbs and Spices Recipe
Introduction
These freezable herby falafels are crispy on the outside, tender and flavorful inside, filled with fresh parsley and coriander. Perfect for make-ahead meals, they pair wonderfully with warm flatbreads and your favorite toppings.
Ingredients
- 250g dried chickpeas
- 2 tsp coriander seeds, crushed
- 3 tsp ground cumin
- ½ tsp chilli flakes (optional)
- Pinch of allspice
- 2 large garlic cloves, crushed
- Small bunch of parsley, leaves picked and roughly chopped
- Small bunch of coriander, leaves picked and roughly chopped
- ¾ tsp baking powder
- 30g sesame seeds (optional)
- Sunflower oil, for frying
- Warmed flatbreads, hummus, pickles, sliced radishes, mint, coriander, tahini, za’atar or chilli flakes and chilli sauce, to serve
Instructions
- Step 1: Put the chickpeas in a bowl, cover with cold water and leave to soak for at least 12 hours.
- Step 2: Drain the chickpeas and pat dry with kitchen paper. Pulse in a food processor until they begin to break down.
- Step 3: Toast coriander seeds, ground cumin, chilli flakes, and allspice in a dry pan for 1–2 minutes. Add these spices, garlic, herbs, and 1½ tsp sea salt to the food processor. Blitz until smooth and pliable, checking by squeezing a clump—it should hold together.
- Step 4: Transfer the mixture to a bowl, stir in baking powder, cover, and chill for 30 minutes.
- Step 5: Form into 12 small discs and lightly coat each in sesame seeds if using. Chill for another 15 minutes.
- Step 6: Heat 1cm of sunflower oil in a large non-stick pan over medium heat until bubbles form on the surface. Fry falafel in batches for 6 minutes, turning halfway, until golden. Drain on kitchen paper.
- Step 7: Preheat oven to 220C/200C fan/gas 8. Place falafel on a lightly oiled baking sheet, brush with oil, and bake for 15–20 minutes until crisp.
- Step 8: Serve falafel in warmed flatbreads with your choice of hummus, pickles, sliced radishes, mint, coriander, tahini, za’atar, or chilli sauce.
Tips & Variations
- You can freeze the falafel before or after frying. Freeze in a single layer on a tray until solid, then pack into bags and label for up to three months.
- For a milder version, omit the chilli flakes or replace with smoked paprika for a smoky flavor.
- Try adding a little chopped spring onion or grated carrot for extra freshness and texture.
Storage
Store cooked falafel in an airtight container in the fridge for up to 3 days. Reheat in the oven at 200C/180C fan/gas 4 for 15 minutes to regain crispiness. Uncooked falafel discs can be frozen for up to 3 months as described above.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned chickpeas instead of dried?
Dried chickpeas are best for texture and binding in falafel. Canned chickpeas usually make the mixture too wet and can cause the falafel to fall apart.
How do I make the falafel less oily?
Drain fried falafel well on kitchen paper to remove excess oil. Baking the falafel after frying or instead of frying also reduces oil absorption.
Print
Freezable Herby Falafel with Fresh Herbs and Spices Recipe
- Total Time: 13 hrs 15 mins
- Yield: 12 falafel discs 1x
- Diet: Vegan
Description
This recipe for freezable herby falafel features a flavorful blend of soaked chickpeas, aromatic spices, and fresh herbs, formed into discs and fried to a golden crisp. Perfectly crispy on the outside and tender inside, these falafels can be served in warm flatbreads with a variety of toppings and sauces. The recipe also includes helpful tips for freezing and reheating, making it convenient for meal prep and quick dinners.
Ingredients
Scale
Falafel Mix
- 250g dried chickpeas
- 2 tsp coriander seeds, crushed
- 3 tsp ground cumin
- ½ tsp chilli flakes (optional)
- Pinch of allspice
- 2 large garlic cloves, crushed
- Small bunch of parsley, leaves picked and roughly chopped
- Small bunch of coriander, leaves picked and roughly chopped
- ¾ tsp baking powder
- 1½ tsp sea salt
- 30g sesame seeds (optional)
For Frying
- Sunflower oil, for frying (1cm depth in pan)
To Serve
- Warmed flatbreads
- Hummus
- Pickles
- Sliced radishes
- Mint leaves
- Coriander leaves
- Tahini
- Za’atar or chilli flakes
- Chilli sauce
Instructions
- Soak Chickpeas: Place the dried chickpeas in a bowl and cover with cold water. Leave them to soak for at least 12 hours or overnight until fully rehydrated.
- Prepare Falafel Mixture: Drain and pat the soaked chickpeas dry with kitchen paper. Pulse the chickpeas in a food processor until they start to break down but are not pureed. In a dry pan, toast coriander seeds, ground cumin, chilli flakes (if using), and allspice for 1-2 minutes to enhance their aroma. Add these toasted spices, crushed garlic, chopped parsley and coriander, and sea salt into the food processor. Blitz everything until the mixture becomes smooth and pliable, able to hold together when squeezed in your hand.
- Chill Mixture: Transfer the falafel mix into a bowl, stir in the baking powder for lightness, cover, and refrigerate for 30 minutes to firm up.
- Form and Coat Falafel: Shape the mixture into 12 small discs. If desired, lightly coat each disc in sesame seeds for extra texture. Place the shaped falafels back into the fridge to chill for an additional 15 minutes.
- Optional Freezing: At this stage, you can freeze the uncooked falafel by arranging them in a single layer on a baking tray and freezing until solid, then packing into bags for up to 3 months.
- Pan-Fry Falafel: Heat sunflower oil to about 1cm depth in a large non-stick frying pan over medium heat until small bubbles appear on the surface. Fry the falafel in batches for about 6 minutes, carefully turning halfway, until they are deeply golden and crisp. Use a spatula or slotted spoon to flip them gently.
- Drain and Cool: Transfer the fried falafel onto a plate lined with kitchen paper to drain excess oil. Once cooled, the cooked falafel can also be frozen for up to 3 months, following the same freezing method.
- Bake to Reheat or Crisp: Preheat the oven to 220C/200C fan/gas 8. Place the falafel on a lightly oiled baking sheet and brush lightly with oil. Bake for 15-20 minutes until crisp and heated through, especially when reheating from frozen.
- Serve: Serve the falafel in warmed flatbreads with your choice of hummus, pickles, sliced radishes, fresh mint, coriander, tahini, za’atar, chilli flakes, and chilli sauce for a vibrant, flavorful meal.
Notes
- You can freeze falafel either before or after frying. To freeze, arrange in a single layer on a baking tray until solid, then pack in bags and label.
- To defrost, leave falafel at room temperature for 2 hours before cooking or reheating.
- If frozen pre-frying, cook from step 4 in the instructions. If frozen post-frying, reheat by baking at 200C/180C fan/gas 4 for 15 minutes until piping hot.
- Using sesame seeds adds a lovely crunch and nutty flavor to the falafel coating but is optional.
- Ensure the falafel mixture is pliable and holds together well before frying to prevent disintegration.
- Prep Time: 12 hrs 45 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
Keywords: falafel, herby falafel, freezable falafel, chickpea recipe, Middle Eastern cuisine, vegan falafel, easy falafel, party food, plant-based protein
