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Raw falafel are shown sitting towards the edge of a stainless steel round grill grate.

Fried-Not-Fried BBQ Falafel Recipe

Saffron Hodgson
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Falafel doesn’t need to be deep-fried, they can be cooked on a barbecue in a method called ‘Fried-Not-Fired‘ which uses circulating hot air.
Preparation 25 minutes
Cook 30 minutes
Ready in 55 minutes
Servings 4 Servings
CourseAppetizer
InfluenceMiddle East
DifficultySeasoned
MethodFried Not Fried
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Ingredients

  • 1 can chickpeas drained
  • 1 small yellow onion finely diced
  • 2 cloves garlic minced
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • salt to taste
  • 4 tablespoons all-purpose or plain flour
  • oil as needed

Equipment

  • closed grill
  • kettle cone vortex or similar, optional

Directions

  • In a large bowl add the drained chickpeas and mash with a fork or potato masher.
  • Add the onions, garlic, parsley, cumin, coriander, salt, and flour. Mash all the ingredients together to create a thick paste.
  • Form the mixture into small balls, a little smaller than a ping-pong ball.
  • Brush or spray all the falafels with oil.
  • Set up the BBQ for a fried-not-fried style cook. This method of cooking works particularly well in a kettle-style or round BBQ. Place the hot coals in the center only. You can use a vortex or kettle cone to help produce drier air circulation while minimizing the direct heat cooking. If you have a rectangular grill, place the coals to one side creating a hot zone and cool zone. If using gas, only light one side of the grill.
  • Place the falafel around the edge of the barbecue if using a round set-up or in the cool zone if using a rectangular grill. Cook for 30 minutes, rotating the falafel every 10 minutes. Serve hot.