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Homemade Falafel

This falafel recipe features crunchy, golden-brown chickpea balls seasoned with cumin, herbs, and spices. The process involves soaking dried chickpeas, blending them with aromatics, shaping into balls, and frying until crispy on the outside and tender inside. The final result is a visually appealing, aromatic dish with a satisfying crunch and vibrant flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Middle Eastern
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried chickpeas soaked overnight and drained
  • 1/2 cup fresh parsley finely chopped
  • 1/2 cup fresh cilantro finely chopped
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon cumin to toast and grind
  • 1/2 teaspoon coriander to toast and grind
  • 1/4 teaspoon cayenne pepper optional for heat
  • 1/2 teaspoon baking soda helps puff up the falafel
  • 2 tablespoons flour or chickpea flour, for binding
  • oil for frying neutral oil vegetable or sunflower

Equipment

  • Food processor
  • Deep skillet or pot

Method
 

  1. Place dried chickpeas in a large bowl and cover with cold water. Soak overnight, then drain thoroughly. The chickpeas should be plump and firm.
  2. In a dry skillet, toast cumin and coriander over medium heat until fragrant, about 1 minute. Let cool, then grind to a powder using a mortar and pestle or spice grinder.
  3. In a food processor, combine soaked chickpeas, chopped parsley, cilantro, onion, minced garlic, toasted spices, cayenne, and a pinch of salt. Pulse until mixture becomes coarse and slightly sticky, but not pureed. Scrape down sides as needed.
  4. Add baking soda and flour to the mixture, then pulse briefly to incorporate. The mixture should hold together when pressed; if too crumbly, add a teaspoon of water.
  5. Transfer the mixture to a bowl and let it rest in the fridge for about 30 minutes. This helps it relax and makes shaping easier.
  6. Using a tablespoon or your hands, shape the mixture into small balls or patties, about 2.5cm in diameter. Place them on a tray lined with parchment.
  7. Heat oil in a deep skillet over medium-high heat until it reaches about 180°C (356°F). You can test with a small piece of mixture—if it sizzles and bubbles immediately, the oil is ready.
  8. Gently lower a few falafel balls into the hot oil, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes, turning as needed for even cooking.
  9. Remove the fried falafel with a slotted spoon and drain on paper towels. Repeat with remaining balls, maintaining oil temperature.
  10. Serve the crispy falafel warm with your favorite dipping sauces or in pita bread with fresh vegetables. Enjoy the vibrant flavors and satisfying crunch!

Notes

Chilling the mixture helps it hold shape during frying. Adjust spices to taste, and ensure oil temperature remains steady for perfect crispiness.