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Homemade mini Falafels, crispy and fluffy - deep-fried, Air Fryer or oven (traditional method & Thermomix)

Prep Time 30 mins
Cook Time 4 mins
Rest Time 19 hrs
Total Time 19 hrs 34 mins
Racing: , , , , , , ,
Difficulty: Beginner
Cooking Temp: 160 C
Servings: 40
Best Season: Suitable throughout the year
Description

There are certain recipes that seem quite simple... until the day when everything falls apart in the oil.

That's exactly what several people around me have told me recently. Falafels that break, drink too much oil or come out heavy and compact.

So I wanted to try out my own version at home, using real dried chickpeas, lots of fresh herbs and, above all, several different ways of cooking.

After several batches - and even a little comparison test between 160°C and 175°C - I finally found what I really like about this mini format: gentle cooking at 160°C, In my case, this results in perfectly cooked falafels that are crispy on the outside and still soft on the inside.

My advice

Cooking falafels in the Air Fryer
Form the falafels into small, slightly flattened discs. In my case, they are about 3 cm in diameter and 1.3 cm high, a size I find ideal for even cooking.
Place them loosely in the Air Fryer basket and brush lightly with olive oil.
Bake at 200°C for 10 to 15 minutes, turning halfway through.
As appliances can vary, I recommend starting with 5 minutes, checking the colouration, then continuing in small stages if necessary.
With this size, the result is a real success: crispy on the outside, soft in the centre.

Baking falafels in the oven
Preheat the oven to 180°C fan oven.
Place the falafels on a baking tray lined with baking paper and brush lightly with olive oil on both sides.
Bake for 15 to 20 minutes, turning gently halfway through.
The result will be a little less crispy than frying, but still excellent for a lighter version.

Ingredients
  • The day before
  • 250 g of SECS chickpeas!!!! (especially not canned or pre-cooked chickpeas)
  • ½ tsp baking soda
  • Cold water for soaking
  • For the dough
  • 1 small onion
  • 7 pods garlic
  • 1 handle fresh flat-leaf parsley
  • ¾ cup fresh coriander
  • ½ cup fresh dill
  • Salt to taste
  • 1 tbsp. ground black pepper
  • 1 tbsp. ground cumin
  • 1 tbsp. ground coriander
  • 1 tsp cayenne pepper (optional)
  • Just before cooking
  • 1 tsp baking powder
  • 2 tbsp. toasted sesame seeds
  • Neutral frying oil
Instructions
  1. 1

    Traditional preparation

  2. 2

    The day before

  3. 3
    Rinse the chickpeas thoroughly and place in a large bowl.
  4. 4
    Add the bicarbonate and cover with plenty of cold water, making sure that the water extends at least 5 cm above the chickpeas.
  5. 5
    Leave to soak for 18 hours, or a little longer if the chickpeas are still too firm.
  6. 6
    The next day, drain well and dry thoroughly in a clean cloth.
  7. 7

    Preparing the dough

  8. 8
    Place the chickpeas, fresh herbs, onion, garlic and all the spices in the bowl of a food processor fitted with a blade.
  9. 9
    Blend for 30 to 40 seconds at a time, until the mixture is smooth but still slightly grainy.
  10. 10
    The last thing you want is a hummus texture. It's precisely this texture that makes falafels light and fluffy.
  11. 11

    Rest time

  12. 12
    Transfer the dough to an airtight tin. Cover and refrigerate for at least 1 hour, or overnight if you prefer.
  13. 13

    Just before cooking

  14. 14
    Add the baking powder and toasted sesame seeds. Simply mix with a spoon.
  15. 15

    Shape the falafels

  16. 16
    Using my small press, I've created mini-falafels measuring 3 cm in diameter and 1.3 cm high. A format I particularly like for an aperitif or buffet.
  17. 17

    Cooking

  18. 18
    Heat the oil to 160°C!
  19. 19
    After several trials at home - including at 175°C - this is clearly the temperature that gave me the best results with this mini format.
  20. 20
    Dip the falafels in small batches and cook for 4 to 5 minutes, until nicely browned.
  21. 21
    Avoid overloading the fryer or pan.
  22. 22
    Drain on a wire rack or paper towel.
  23. 23

    Thermomix version

  24. 24

    The day before

  25. 25
    Rinse the chickpeas thoroughly. Place them in a large bowl with the bicarbonate and cover with plenty of cold water. Leave to soak for 18 hours. The next day, drain well and dry carefully in a clean cloth.
  26. 26

    Preparing the dough

  27. 27
    Place the drained chickpeas, parsley, coriander, dill, onion, garlic and all the spices in the Thermomix bowl and blend for 40 seconds on speed 7. Carefully scrape down the sides.
  28. 28
    Blend again for 40 seconds at speed 6.5. The texture should remain slightly grainy and never become smooth like hummus.
  29. 29

    Rest time

  30. 30
    Transfer the dough to an airtight tin. Cover and chill for at least 1 hour or overnight.
  31. 31
    Just before cooking, add the baking powder and sesame seeds. Simply mix with a spatula.
  32. 32

    Shape the falafels

  33. 33
    Form small portions with slightly damp hands or with a falafel press. Here I'm using a small press, 3 cm in diameter and 1.3 cm high.
  34. 34

    Cooking

  35. 35
    Heat the oil to 160°C and cook the falafels in small batches for 4 to 5 minutes until golden brown and crisp. Drain on a wire rack or paper towel.
Read it online: https://auxdelicesdecaroline.com/en/recipe/mini-falafels-maison-croustillants-et-bien-moelleux-methode-traditionnelle-thermomix/