Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Falafel Mixture
To Serve
Method
Falafel Mixture
Prep peas and chickpeas
If using frozen peas, thaw and drain well. Pat fresh or thawed peas dry with paper towels. Drain and rinse canned chickpeas thoroughly and pat dry — excess moisture will make the mixture too wet.
Pulse ingredients
In a food processor, add the peas, chickpeas, chopped onion, parsley, cilantro, garlic, lemon zest, lemon juice, cumin, coriander, salt, and pepper. Pulse in 8–12 short bursts until the mixture is coarsely combined: you want a crumbly but holdable texture (not a smooth paste). Scrape down sides as needed.
Bind the mixture
Transfer the pulsed mixture to a bowl. Sprinkle in the flour and baking powder. Mix thoroughly with a spatula or your hands until combined. Test by pressing a small amount together — it should hold its shape. If too wet, add up to 1–2 tablespoons more flour (or chickpea flour). If too dry, add 1 teaspoon water or 1/2 teaspoon lemon juice at a time.
Chill
Cover the bowl and refrigerate for 20–30 minutes to firm up the mixture. Chilling helps the falafel hold their shape during cooking.
Forming & Cooking
Form balls
Use a tablespoon or a small cookie scoop to portion the mixture (about 1.25 tablespoons per ball) and roll between your palms to form compact 1-inch balls (about 24–28 balls). Place formed balls on a parchment-lined tray.
Pan-fry (preferred) or shallow-fry
For pan-frying: heat a large nonstick or cast-iron skillet over medium heat and add 2 tablespoons olive oil. When shimmering, add falafel balls in a single layer without overcrowding. Cook 2–3 minutes per side, turning gently, until each side is golden-brown and a crust forms. Add additional oil as needed and transfer cooked balls to a paper towel–lined plate. For shallow-frying: heat 1/2 inch oil in a skillet and fry 3–4 minutes, turning to brown all sides; drain on paper towels.
Bake (alternative, lighter)
Preheat oven to 200°C (400°F). Place falafel balls on a baking sheet lined with parchment, brush or spray lightly with olive oil, and bake 15–18 minutes, turning once halfway, until golden and slightly crisp.
To Serve