My kitchen always has a special spot for recipes that promise big flavor without the big time commitment. And let me tell you, when I first whipped up these Quick Lunch Easy Falafels, it was a game-changer. Forget soaking chickpeas overnight or fiddling with deep fryers – this recipe delivers all the satisfying, herby goodness of falafel, ready in mere minutes. It’s perfect for those bustling weekdays when you crave something fresh and exciting but are short on time.
What Makes This Recipe Special?
There’s a reason these falafels have become a staple in my home, and I bet they will in yours too. First off, they are incredibly time-efficient. We’re talking 10 minutes from start to finish, which is less time than ordering takeout. This makes them ideal for a spontaneous lunch, a quick dinner, or even a delicious after-school snack. Beyond speed, these falafels are packed with plant-based protein and fiber, keeping you full and energized throughout the afternoon. Plus, the combination of fresh herbs and spices creates a vibrant flavor profile that’s anything but bland. You get that beloved falafel taste without any of the traditional fuss, making them a fantastic choice for anyone looking to incorporate more wholesome, homemade meals into their routine.
> “I used to think falafels were an all-day project, but this recipe completely changed my mind! Quick, easy, and incredibly tasty – my new go-to for a healthy lunch.” – A Happy Home Cook
Step-by-Step Overview
Crafting these quick lunch falafels couldn’t be simpler. You’ll start by gathering your key ingredients, many of which you likely already have in your pantry. The core of this recipe relies on canned chickpeas, which significantly cuts down on prep time. Once you have everything ready, you’ll pulse the ingredients in a food processor until just combined, forming a mixture that holds together. Then, you’ll shape them into small patties or balls and cook them quickly on a hot skillet until golden brown and crispy. The entire process is designed for maximum efficiency and minimal clean-up, letting you enjoy a fresh, homemade meal without the usual culinary marathon.
Gather These Items
To bring these delightful falafels to life, you’ll need a few simple ingredients:
- 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained well
- 1/4 cup fresh parsley, roughly chopped
- 1/4 cup fresh cilantro, roughly chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour (or gluten-free flour blend for a GF option)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional, for a kick)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for cooking)
- 1 tablespoon lemon juice (freshly squeezed is best)
Directions to Follow
Get ready for some speedy cooking!
- Prepare the Chickpeas: In a food processor, combine the rinsed and drained chickpeas, fresh parsley, fresh cilantro, minced garlic, cumin, coriander, cayenne pepper (if using), salt, black pepper, and lemon juice.
- Pulse to Combine: Pulse the mixture a few times until it’s mostly combined but still has some texture. Be careful not to over-process; you want it chunky, not a smooth paste.
- Add Flour: Add the flour to the food processor and pulse once or twice more until just incorporated. The mixture should be firm enough to hold its shape.
- Form the Falafels: Scoop about 1-2 tablespoons of the mixture and gently form it into small patties or balls, about 1/2 inch thick.
- Cook the Falafels: Heat the olive oil in a large non-stick skillet over medium heat. Once hot, carefully place the falafel patties in the skillet, ensuring not to overcrowd it. You may need to cook them in batches.
- Brown and Crisp: Cook for 3-4 minutes per side, or until golden brown and crispy.
- Serve Immediately: Remove from the pan and serve hot with your favorite accompaniments.
Best Ways to Enjoy It
These quick falafels are incredibly versatile and can be enjoyed in so many delicious ways!
- Classic Pita: Wrap them in warm pita bread with a slather of hummus, a drizzle of tahini sauce, chopped tomatoes, cucumbers, and a sprinkle of fresh herbs. This is my go-to for a satisfying lunch.
- Salad Bowl: Serve them atop a vibrant Mediterranean-inspired salad with mixed greens, olives, feta cheese, cherry tomatoes, and a lemon-herb vinaigrette.
- Grain Bowl: Create a wholesome grain bowl with quinoa or couscous, roasted vegetables, and a few crispy falafel patties.
- Mezze Platter: On a platter, arrange them alongside other dips like baba ghanoush, pickled vegetables, and warm flatbread for an easy appetizer or light dinner.
- Snack Attack: Enjoy them on their own with a simple dipping sauce like Greek yogurt mixed with minced garlic and dill.
The Best Way to Save Extras
If by some miracle you have any leftover falafels (they tend to disappear quickly!), storing them properly will ensure they remain delicious.
- Refrigeration: Store cooked falafels in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: To bring back their crispiness, reheat them in a dry skillet over medium heat for a few minutes per side, or in a toaster oven or air fryer until warmed through and crispy. Avoid the microwave, as it often makes them soft.
- Freezing (Uncooked): You can freeze uncooked falafel patties. Arrange them in a single layer on a parchment-lined baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container for up to 2-3 months. Cook from frozen, adding a few extra minutes to the cooking time.
- Freezing (Cooked): Cooked falafels can also be frozen in an airtight container for up to 1 month. Reheat as directed above.
Helpful Cooking Tips
To ensure your quick falafels turn out perfectly every time, keep these tips in mind:
- Drain Chickpeas Thoroughly: This is crucial! Excess moisture will make your falafel mixture too wet and difficult to form. Pat them dry with a paper towel after rinsing.
- Don’t Over-Process: A common mistake is to turn the mixture into a paste. You want texture, so pulse in short bursts until it just comes together. This also helps with the exterior crispness.
- Taste and Adjust: Before cooking, take a tiny bit of the mixture and microwave it for 10-15 seconds to cook it. Then taste and adjust seasonings like salt, pepper, or cayenne as needed.
- Skillet Temperature is Key: Ensure your skillet is hot enough before adding the falafels. A hot pan creates that lovely golden-brown crust. If it’s too cool, they might absorb too much oil.
- Uniform Size: Try to make your patties roughly the same size and thickness for even cooking.
Creative Twists
While this recipe is fantastic as is, feel free to get creative with variations:
- Spicy Kick: Amp up the heat by adding a pinch more cayenne pepper, a finely minced jalapeño, or a dash of hot sauce to the mixture.
- Herbaceous Delight: Experiment with other fresh herbs like dill, mint, or oregano to change the flavor profile.
- Cheesy Goodness: Fold in a tablespoon or two of crumbled feta cheese for a salty, tangy addition.
- Sweet Potato Spin: Add a quarter cup of finely grated raw sweet potato for a hint of sweetness and extra moisture.
- Sesame Crunch: Roll the formed falafel patties in sesame seeds before cooking for an added nutty flavor and textural contrast.
Common Questions
How do I make these falafels gluten-free?
Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend or even chickpea flour. Ensure all other ingredients are naturally gluten-free.
Can I bake these instead of pan-frying?
Yes! While pan-frying gives them the best crisp, you can bake them. Preheat your oven to 375°F (190°C). Lightly brush the falafel patties with olive oil and bake for 20-25 minutes, flipping halfway through, until golden brown and firm. An air fryer also works wonderfully for a crispy result; just spray with oil and air fry at 375°F (190°C) for 10-15 minutes, shaking halfway.
What if my falafel mixture is too sticky?
If your mixture is too wet and doesn’t hold its shape, try adding another tablespoon of flour, one at a time, until it reaches the desired consistency. Conversely, if it’s too dry, add a teaspoon of water or a bit more lemon juice.
Quick Lunch Easy Falafels: 6 Secret Ingredients
Equipment
- large bowl
- food processor
- deep pot or high-sided skillet (Dutch oven)
- slotted spoon
- paper towels
Ingredients
Main Ingredients
- Dried Chickpeas (Not canned!) This is non-negotiable for authentic texture.
- Fresh Parsley A generous amount adds vibrant color and fresh, herby flavor.
- Fresh Cilantro Complements the parsley with its unique, bright notes.
- Onion Provides a savory base.
- Garlic Essential for that pungent, aromatic kick.
- Baking Soda Our first “secret” ingredient, this helps create a lighter, fluffier interior and a crispy exterior.
- Cumin The classic falafel spice, warm and earthy.
- Coriander Adds a citrusy, slightly floral undertone.
- Salt & Black Pepper To taste.
- Vegetable Oil (for frying): Choose one with a high smoke point like canola or sunflower oil.
Instructions
Preparation
- Soak dried chickpeas in a large bowl with cold water and 1/2 teaspoon of baking soda for 12-18 hours or overnight.
- Drain and thoroughly rinse the soaked chickpeas under cold running water.
- Roughly chop the onion, garlic, parsley, and cilantro.
Making the Falafel Mixture
- Combine soaked chickpeas, chopped aromatics, cumin, coriander, salt, and pepper in a food processor.
- Pulse until finely ground with some texture, adding water if needed to hold its shape.
Shaping and Frying
- (Optional) Chill the falafel mixture for at least 30 minutes to meld flavors and make shaping easier.
- Form the mixture into 1.5 to 2-inch patties or balls using your hands or a falafel scoop.
- Heat 2-3 inches of vegetable oil to 350-375°F (175-190°C) in a deep pot or high-sided skillet.
- Fry falafels in batches for 3-5 minutes, turning occasionally, until golden brown and crispy.
- Transfer cooked falafels to a plate lined with paper towels to drain excess oil.
Serving
- Serve your crispy, homemade falafels immediately.