Falafel
Discover how to make crispy, flavorful falafel at home with chickpeas, fresh herbs, and spices. A healthy, protein-packed Middle Eastern favorite — perfect for wraps, salads, or snacks.
Ingredients
- 1 cup dried chickpeas (not canned)
- 1/2 large onion, roughly chopped
- 2–3 cloves garlic
- 1/2 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp baking soda
- 1 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 2–3 tbsp flour or chickpea flour (if needed for binding)
- Oil for frying (vegetable or canola)
Instructions
Soak Chickpeas
- Rinse the dried chickpeas and soak them in water overnight (at least 12 hours). They will double in size. Drain them well before using.
Blend Ingredients
- In a food processor, combine soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking soda, salt, pepper, and cayenne. Pulse until the mixture is finely minced but not a paste. It should be coarse but hold together when pressed.
Rest The Mixture
- Transfer the mixture to a bowl. If it feels too loose, add a little flour. Cover and refrigerate for 30–60 minutes to firm up.
Form The Falafel
- Scoop and shape into small balls or patties (about the size of a walnut).
Heat The Oil
- Heat about 2 inches of oil in a deep pan to 350°F (175°C).
Fry Falafel
- Carefully lower the falafel into the hot oil. Fry in batches for about 3–4 minutes per side until deep golden brown and crispy.
Drain And Serve
- Remove with a slotted spoon and drain on paper towels. Serve warm in pita with tahini sauce, hummus, salad, or pickles.