Name: Crispy Wok-Fried Falafel Bowls
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups canned chickpeas, rinsed and drained; 1 small onion, roughly chopped; 3 cloves garlic; 1/2 cup fresh parsley leaves; 1/2 cup fresh cilantro leaves; 1 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp baking powder; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp flour (use chickpea flour for gluten-free); 1/4 cup high-smoke point oil (grapeseed or canola); 2 cups mixed greens; 1 cup cherry tomatoes, halved; 1/2 cucumber, sliced

Crispy Wok-Fried Falafel Bowls

FruityGrape9363

This recipe brings a wok technique twist to classic falafel, achieving a super crispy exterior while keeping the inside tender. Inspired by high-heat wok cooking, these falafels are fried quickly in small batches for maximum crunch, echoing the 'wok hei' effect—those smoky, complex flavors you get from perfectly managed heat. The mixture is packed with fresh herbs, garlic, and warming spices, then served over a vibrant salad for a light, satisfying vegan meal. It’s a fresh, textural take on a Middle Eastern favorite, perfect for spring or summer evenings.

Ingredients

Instructions

In a food processor, combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, black pepper, and flour. Pulse until mixture is finely minced but not pureed.
Transfer mixture to a bowl and let rest for 10 minutes.
Preheat a wok over high heat until just smoking. Add oil and swirl to coat.
Using damp hands, form falafel mixture into 1.5-inch balls (about 2 tbsp each).
Carefully add falafel to the wok in batches, not crowding the pan. Fry, turning occasionally, until golden brown and crisp on all sides (about 5-7 minutes).
Drain cooked falafel on a paper towel-lined plate. Repeat with remaining mixture, adding more oil as needed.
Serve falafel warm over mixed greens, cherry tomatoes, and cucumber. Drizzle with lemon juice or tahini if desired.