Description
This Middle Eastern classic turns soaked chickpeas and fresh herbs into golden, crispy falafel balls with fluffy interiors and bold, aromatic flavor. Perfect for pita, bowls, or snack platters.
Ingredients
- 1 cup dried chickpeas (not canned)
- 1 small onion, roughly chopped
- 3 garlic cloves
- 1 cup fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/4 tsp baking powder
- 1 tbsp lemon juice
- 2–3 tbsp flour or chickpea flour
- Oil for frying (vegetable or sunflower oil)
Instructions
- Soak chickpeas in cold water for 12–24 hours. Drain well.
- In a food processor, pulse soaked chickpeas with onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper until coarse and grainy—not a paste.
- Add baking powder, lemon juice, and 2 tbsp flour. Pulse to combine. Add more flour if needed to bind. Chill mixture for 30–60 minutes.
- Form into balls or patties using your hands or a scoop. Don’t compress tightly.
- Heat oil in a skillet to 350°F (175°C). Fry falafel in batches, 3–4 minutes per side, until deep golden brown. Drain on paper towels.
- Serve warm with tahini sauce, hummus, or wrapped in pita with vegetables.
Notes
- Use dried chickpeas only—canned will make the mixture too wet and mushy.
- To bake, place on an oiled tray at 400°F (200°C) for 20–25 minutes, flipping halfway.
- Freeze raw falafel after shaping for easy future use; fry straight from frozen.
