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.