Falafel is a beloved Middle Eastern dish made from ground chickpeas or fava beans, fresh herbs, and bold spices. These crispy, golden bites are packed with flavor and perfect for serving in pita bread, on a salad, or as a stand-alone snack. With this recipe, you can easily recreate authentic falafel at home!
Ingredients
- 1 1/2 cups dried chickpeas (soaked overnight, not canned)
- 1 small onion, roughly chopped
- 3 cloves garlic, minced
- 1/4 cup fresh parsley
- 1/4 cup fresh cilantro
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 3 tbsp all-purpose flour (or chickpea flour)
- Vegetable oil for frying
Equipment
- Food processor
- Large mixing bowl
- Frying pan or deep fryer
- Slotted spoon
- Paper towels
Instructions
- Soak the chickpeas:
- Place the dried chickpeas in a large bowl and cover them with water. Let them soak for at least 12 hours or overnight. Drain and rinse well before using.
- Prepare the falafel mixture:
- In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, black pepper, and cayenne (if using). Pulse until the mixture is well-combined but not pureed—it should have a coarse texture.
- Add flour and baking powder:
- Transfer the mixture to a bowl. Add the flour and baking powder, mixing until the mixture holds together when pressed. Cover and refrigerate for 30 minutes to firm up.
- Form the falafel balls:
- Scoop about 1–2 tablespoons of the mixture and shape it into small balls or patties. Repeat with the remaining mixture.
- Fry the falafel:
- Heat about 2 inches of vegetable oil in a deep pan over medium-high heat. Once the oil is hot (350°F or 175°C), fry the falafel in batches for 3–4 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Serve:
- Serve the falafel warm with pita bread, hummus, tahini sauce, or a fresh salad.
Tips
- Don’t use canned chickpeas: Dried and soaked chickpeas are essential for the right texture.
- Baking option: For a healthier alternative, bake the falafel at 375°F (190°C) for 20–25 minutes, flipping halfway through.
- Freeze for later: Uncooked falafel balls can be frozen and fried directly from frozen.
This homemade falafel recipe is a delicious and satisfying vegetarian option that’s perfect for any occasion. With its crispy exterior and flavorful interior, falafel is sure to become a favorite in your kitchen. Serve it with your favorite sauces and sides for a meal everyone will love!
Falafel Recipe
Crispy, golden falafel made from scratch! This authentic recipe uses chickpeas, fresh herbs, and spices for a delicious vegetarian dish that’s perfect for wraps, salads, or snacking.
Equipment
- Food processor
- Large mixing bowl
- Frying pan or deep fryer
- Slotted spoon
- Paper towels
Ingredients
- 1 1/2 cups dried chickpeas soaked overnight, not canned
- 1 small onion roughly chopped
- 3 cloves garlic minced
- 1/4 cup fresh parsley
- 1/4 cup fresh cilantro
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper optional
- 3 tbsp all-purpose flour or chickpea flour
- Vegetable oil for frying
Instructions
- Soak the chickpeas:
- Place the dried chickpeas in a large bowl and cover them with water. Let them soak for at least 12 hours or overnight. Drain and rinse well before using.
- Prepare the falafel mixture:
- In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, black pepper, and cayenne (if using). Pulse until the mixture is well-combined but not pureed—it should have a coarse texture.
- Add flour and baking powder:
- Transfer the mixture to a bowl. Add the flour and baking powder, mixing until the mixture holds together when pressed. Cover and refrigerate for 30 minutes to firm up.
- Form the falafel balls:
- Scoop about 1–2 tablespoons of the mixture and shape it into small balls or patties. Repeat with the remaining mixture.
- Fry the falafel:
- Heat about 2 inches of vegetable oil in a deep pan over medium-high heat. Once the oil is hot (350°F or 175°C), fry the falafel in batches for 3–4 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Serve:
- Serve the falafel warm with pita bread, hummus, tahini sauce, or a fresh salad.
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