Home cook reveals her simple recipe for crispy falafel

The perfect healthy snack recipe: Home cook wows with her VERY simple recipe for crispy falafel

  • A TikTok user from Sydney has revealed how to make crispy falafel at home 
  • Ayeh demonstrated how to make the middle eastern balls in a video 
  • She used chickpeas, herbs, garlic, cumin, chickpea flour and baking powder
  • The falafel is easy to make but requires a food processor  

A talented home cook who’s gained a cult following on TikTok for sharing unique, easy recipes has revealed how to make crispy falafels.

Ayeh, from Sydney, demonstrated how to make the middle eastern balls using chickpeas, fresh herbs, garlic, cumin, chickpea flour and baking powder.

‘One of my favourite things to cook and eat is homemade falafel; they are great to serve as an appetizer, as part of a mezze platter, and also great to have as a main meal when served in a wrap or with some rice and salad,’ Ayeh wrote on her blog.

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Ayeh, from Sydney, demonstrated how to make the middle eastern balls using chick peas, fresh herbs, garlic, cumin, chickpea flour and baking powder


Ayeh began by soaking the chickpeas in water overnight then blitzing the next day in a food processor. 

In a TikTok video which has now gone viral, Ayeh began by soaking the chickpeas in water overnight then blitzed the peas together the next day in a food processor.

She then roughly chopped bunches of coriander, parsley, spring onions and mint and added the pieces into the food processor along with chopped garlic.

After blitzing the ingredients together a few times, cumin, salt and pepper, chickpea flower and a spoonful of baking powder was added. 

Once combined, the fresh green mixture was rolled into small balls and placed on a lined baking tray then placed in the fridge for an hour to set.

Ayeh then deep fried the falafel balls in a pot of heated oil for a few minutes until golden brown.

Alternatively the falafel could also be air fried at 180 degrees Celsius for ten minutes. 


Ayeh then deep fried the falafel balls in a pot of heated oil for a few minutes until golden brown

Within 24 hours the video went viral and has been viewed more than 269,000 times, leaving thousands wanting to try the homemade snack.

‘Omg I made this and it was really crispy and delicious!’ one person wrote.

‘This looks doable and delicious,’ another added.

A third asked whether the falafels can be baked, to which Ayeh responded with: ‘Yes you can, or air fry them too.’ 

How to make falafel at home  

Ingredients 

  • 1 cup dried chickpeas soaked overnight 
  • 1 cup parsley
  • 1 cup coriander (cilantro)
  • 10 mint leaves
  • 4 shallots
  • 1 large garlic clove
  • 2 tbsp flour (any type)
  • 1 tsp cumin
  • 1/2 tsp baking powder
  • 2 tbsp water
  • Salt and pepper to taste 

For the tahini sauce

  • 1 heaped tbsp tahini
  • 1/2 lemon squeezed
  • 1-2 tbsp cold water
  • Sea salt

Method 

Soak dry chickpeas for a minimum of 8hrs or overnight in water, make sure your bowl has enough room as chickpeas will expand double in size

Drain and pulse the soaked chickpeas in a food processor a few times until they are chopped

Roughly chop all herbs and add into the food processor along with all other ingredients

Blitz together until all ingredients are combined and finely diced, make sure to not over blitz as you want to keep some texture

Using your hands and with a tablespoon, roll mixture into balls and place on a tray lined with baking paper

Refrigerate for one hour

To make the tahini sauce, add all ingredients in a bowl and whisk together until a creamy consistency is achieved – if it’s too thick, add more water to thin it out

Follow your preferred cooking method below then serve with tahini dip and a side of pickles is always a great combo. To serve as a main, serve with rice and salad or works well in a wrap.

Deep fry falafels into heated oil for a few minutes until golden on each side. Fry in batches and don’t overcrowd the pot so falafels aren’t touching

Remove and place on paper towels to remove excess oil 

Source: Cooking With Ayeh

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