Ingredients
Scale
For the falafel:
- 2 cups dried chickpeas (don’t use canned or cooked)
- 1 small onion
- 4 garlic cloves
- ⅓ cup parsley
- ½ cup cilantro
- 4 tablespoons flour/breadcrumbs (or chickpea flour for gluten-free)
- 1¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 teaspoons baking soda
- Oil for frying
For serving:
- Pita bread
- Fresh salad (tomatoes, cucumbers, lettuce)
- Tahini sauce
Instructions
- I start by placing the dried chickpeas in a large bowl and covering them with cold water by about 2-3 inches. Then I let them soak overnight (or at least 8 hours) until they’ve doubled in size. After soaking, I rinse them thoroughly and drain well.
- Next, I add the soaked chickpeas to my food processor along with the garlic cloves, chopped onion, parsley, cilantro, baking soda, salt, pepper, cumin, and paprika. I pulse the mixture until it’s smooth but still has some texture – you want it somewhat crumbly, not a complete paste.
- I transfer this mixture to a large bowl and add the flour or breadcrumbs. Then I mix everything until well combined. The mixture should hold together when squeezed but still have a coarse texture.
- I cover the bowl and refrigerate the mixture for at least 1 hour. This resting time helps the flavors meld and makes the mixture easier to shape.
- When I’m ready to cook, I heat about 3 inches of oil in a deep pot to 360°F (180°C). If you don’t have a thermometer, you can test if the oil is ready by dropping a small piece of the mixture in – it should sizzle immediately and rise to the surface.
- With wet hands (this prevents sticking), I shape the mixture into balls about 1 inch in diameter, slightly flattening them.
- I carefully drop 4-6 falafel balls into the hot oil, being careful not to overcrowd the pot. I fry them for about 3-4 minutes until they’re golden brown and crispy on the outside.
- Using a slotted spoon, I remove the falafels and place them on paper towels to drain excess oil.
- I serve them warm, either on their own with tahini sauce for dipping, or stuffed into pita bread with fresh vegetables and a drizzle of tahini sauce.
Notes
- You must use dried chickpeas soaked overnight – canned chickpeas will make your falafel fall apart when frying.
- Don’t overprocess the mixture in the food processor – it should be slightly coarse, not completely smooth like hummus.
- Chilling the mixture for at least an hour helps it hold together better when frying.
- Wet your hands when shaping the falafel to prevent the mixture from sticking.
- Make sure your oil is hot enough (360°F/180°C) before frying – too cool and the falafel will absorb oil and become soggy.
- Don’t crowd the pot when frying; this lowers the oil temperature and results in less crispy falafel.
- The baking soda helps make the interior lighter and fluffier – don’t skip it!
- Fresh herbs are essential for authentic flavor – dried herbs won’t give the same result.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Deep-Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 3 falafel balls
- Calories: 290 kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 1.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg