15 Best Mediterranean Falafel Recipes

Mediterranean Chickpea Falafel

This classic Mediterranean Chickpea Falafel is a deliciously crispy and flavorful dish that is perfect for any occasion.

Ingredients:

• 1 cup dried chickpeas, soaked overnight
• 1 small onion, roughly chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp baking soda
• Vegetable oil for frying

Cooking method:

1. Drain and rinse the soaked chickpeas.
2. In a food processor, combine chickpeas, onion, garlic, parsley, cumin, coriander, salt, pepper, and baking soda. Blend until the mixture is finely ground but not a paste.
3. Form the mixture into small balls or patties.
4. Heat oil in a deep pan over medium-high heat.
5. Fry the falafel in batches until golden brown and crispy, about 3-4 minutes per side.
6. Drain on paper towels and serve hot with your favorite dip.

Lemon Herb Falafel

This Lemon Herb Falafel is infused with fresh herbs and a zing of lemon, adding a delightful twist to the traditional recipe.

Ingredients:

• 1 cup dried chickpeas, soaked overnight
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh dill, chopped
• 2 cloves garlic, minced
• Zest of 1 lemon
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp baking powder
• Olive oil for frying

Cooking method:

1. Drain and rinse chickpeas.
2. In a food processor, combine chickpeas, cilantro, dill, garlic, lemon zest, cumin, salt, and baking powder. Pulse until mixture forms a coarse paste.
3. Shape into small balls or patties.
4. Heat olive oil in a skillet over medium heat.
5. Cook falafel until golden brown on both sides, about 3 minutes per side.
6. Serve warm with lemon wedges.

Spicy Red Pepper Falafel

If you're looking for a bit of heat, this Spicy Red Pepper Falafel is sure to satisfy with its fiery kick.

Ingredients:

• 1 cup dried chickpeas, soaked overnight
• 1 small red bell pepper, diced
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tsp cayenne pepper
• 1 tsp ground cumin
• 1/2 tsp salt
• Vegetable oil for frying

Cooking method:

1. Drain and rinse chickpeas.
2. Pulse chickpeas, red bell pepper, garlic, parsley, cayenne pepper, cumin, and salt in a food processor until combined.
3. Form into small balls or patties.
4. Heat oil in a frying pan over medium heat.
5. Fry falafel until crispy and golden, about 3-4 minutes per side.
6. Serve with spicy tahini sauce.

Sweet Potato Falafel

Add a nutritious twist to your falafel with this Sweet Potato Falafel recipe, which offers a slightly sweet and earthy flavor.

Ingredients:

• 1 large sweet potato, peeled and boiled
• 1 cup canned chickpeas, drained
• 1/4 cup fresh cilantro, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Olive oil for frying

Cooking method:

1. Mash the boiled sweet potato.
2. In a food processor, combine sweet potato, chickpeas, cilantro, garlic, cumin, paprika, salt, and pepper. Blend until smooth.
3. Shape into small balls or patties.
4. Heat olive oil in a pan over medium heat.
5. Cook the falafel until browned, about 3 minutes per side.
6. Serve with a dollop of yogurt.

Quinoa and Spinach Falafel

Incorporate the goodness of quinoa and spinach in this nutritious Quinoa and Spinach Falafel recipe.

Ingredients:

• 1/2 cup quinoa, cooked
• 1 cup canned chickpeas, drained
• 1 cup fresh spinach, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh mint, chopped
• 1 tsp ground cumin
• 1/2 tsp salt
• Olive oil for frying

Cooking method:

1. In a food processor, combine chickpeas, spinach, garlic, mint, cumin, and salt. Blend until smooth.
2. Add cooked quinoa and mix well.
3. Form into small balls or patties.
4. Heat olive oil in a frying pan over medium heat.
5. Cook falafel until crisp, about 3-4 minutes per side.
6. Serve with a side salad.

Sun-Dried Tomato Falafel

This Sun-Dried Tomato Falafel brings a burst of umami flavor that pairs perfectly with a creamy dip.

Ingredients:

• 1 cup dried chickpeas, soaked overnight
• 1/4 cup sun-dried tomatoes, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1 tsp ground coriander
• 1/2 tsp salt
• Vegetable oil for frying

Cooking method:

1. Drain and rinse chickpeas.
2. Pulse chickpeas, sun-dried tomatoes, onion, garlic, basil, coriander, and salt in a food processor until well combined.
3. Shape into small balls or patties.
4. Heat oil in a pan over medium-high heat.
5. Fry falafel until golden brown, about 3-4 minutes per side.
6. Serve with a drizzle of balsamic glaze.

Eggplant Falafel

This Eggplant Falafel offers a uniquely silky texture and a robust flavor profile.

Ingredients:

• 1 medium eggplant, roasted and peeled
• 1 cup canned chickpeas, drained
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• Olive oil for frying

Cooking method:

1. Mash the roasted eggplant.
2. In a food processor, combine chickpeas, eggplant, garlic, parsley, cumin, salt, and pepper. Blend until smooth.
3. Form into small balls or patties.
4. Heat olive oil in a frying pan over medium heat.
5. Cook falafel until browned, about 3 minutes per side.
6. Serve with a side of hummus.

Roasted Beet Falafel

Add a pop of color and earthy sweetness to your meal with this Roasted Beet Falafel.

Ingredients:

• 1 large beet, roasted and peeled
• 1 cup canned chickpeas, drained
• 2 cloves garlic, minced
• 1/4 cup fresh dill, chopped
• 1 tsp ground cumin
• 1/2 tsp salt
• Olive oil for frying

Cooking method:

1. Grate or dice the roasted beet.
2. In a food processor, combine chickpeas, beet, garlic, dill, cumin, and salt. Blend well.
3. Shape into small balls or patties.
4. Heat olive oil in a skillet over medium heat.
5. Cook until falafel is crispy, about 3-4 minutes per side.
6. Serve with a dollop of sour cream.

Carrot and Coriander Falafel

These Carrot and Coriander Falafel balls are a vibrant and aromatic variation on the classic dish.

Ingredients:

• 1 cup shredded carrots
• 1 cup canned chickpeas, drained
• 2 cloves garlic, minced
• 1/4 cup fresh coriander, chopped
• 1 tsp ground cumin
• 1/2 tsp salt
• Olive oil for frying

Cooking method:

1. In a food processor, blend chickpeas, carrots, garlic, coriander, cumin, and salt until combined.
2. Shape into small balls or patties.
3. Heat olive oil in a pan over medium heat.
4. Fry falafel until golden, about 3-4 minutes per side.
5. Enjoy with mango chutney.

Black Bean Falafel

This Black Bean Falafel is a hearty variation that packs a punch of flavors and protein.

Ingredients:

• 1 cup canned black beans, drained
• 1 cup canned chickpeas, drained
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• Olive oil for frying

Cooking method:

1. In a food processor, combine black beans, chickpeas, garlic, cilantro, cumin, paprika, and salt. Blend to a smooth paste.
2. Form into small balls or patties.
3. Heat olive oil in a skillet over medium heat.
4. Cook falafel until crispy, about 3-4 minutes per side.
5. Serve with avocado dip.