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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.
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Ingredients Equipment Method

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

Method
 

  1. Soak the chickpeas:
  2. 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.
  3. Prepare the falafel mixture:
  4. 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.
  5. Add flour and baking powder:
  6. 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.
  7. Form the falafel balls:
  8. Scoop about 1–2 tablespoons of the mixture and shape it into small balls or patties. Repeat with the remaining mixture.
  9. Fry the falafel:
  10. 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.
  11. Serve:
  12. Serve the falafel warm with pita bread, hummus, tahini sauce, or a fresh salad.