Making falafel at home is easier than it sounds — the secret is dried chickpeas (not canned) and a food processor to get the right texture. Great fried, air-fried, or baked, and even better alongside lentil soup and hummus. A food processor recipe!
4 responses to “Authentic Crispy Falafel from Scratch”
Sharon Rosenberg-Scholl
We are having company tonight and I made your felafel, hummus and babaganoush. I can’t believe how easy it was to make and clean up from all three things!
I’ll make an Israeli salad and roasted cauliflower and we are good to go. I hope there are leftovers but I won’t hold my breath.
Hi Janet. “HEAT” is just the section of instructions for heating the oil or air fryer or oven. Those all caps sections are how I make a map of the method. Thanks!
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