Description
Crispy, golden-brown homemade falafel made from dried chickpeas, fresh herbs, and aromatic spices. These authentic Middle Eastern chickpea fritters are naturally vegan, incredibly flavorful, and perfect for stuffing into pita bread or serving over salads.
Ingredients
Scale
- 1 pound (2 cups) dried chickpeas, soaked overnight
- 1 cup fresh parsley leaves, packed (about 1 large bunch)
- ½ cup fresh cilantro leaves, packed
- 1 medium yellow onion, roughly chopped
- 6 cloves garlic, peeled
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 1 teaspoon baking powder
- 4–6 tablespoons all-purpose flour (or chickpea flour)
- 2 tablespoons sesame seeds (optional)
- Vegetable oil for frying (about 3 cups)
Instructions
- Soak the Chickpeas: Place dried chickpeas in a large bowl and cover with at least 3 inches of cold water. Let soak at room temperature for 12-24 hours. The chickpeas will double in size. Drain completely and pat dry with paper towels.
- Process the Mixture: Add the soaked and drained chickpeas to your food processor along with parsley, cilantro, onion, and garlic. Pulse in short bursts (about 10-15 pulses) until the mixture resembles coarse breadcrumbs or sand. You want texture—not a smooth paste. Scrape down the sides as needed.
- Add Spices: Transfer the chickpea mixture to a large bowl. Add cumin, coriander, salt, black pepper, cayenne (if using), baking powder, and sesame seeds. Mix thoroughly with a spoon or your hands until everything is evenly distributed.
- Add Flour: Sprinkle 4 tablespoons of flour over the mixture and stir to combine. The mixture should hold together when squeezed but still look crumbly. If it’s too wet and won’t hold its shape, add 1-2 more tablespoons of flour. Cover the bowl and refrigerate for at least 1 hour (or up to 24 hours). This rest time is crucial—it allows the mixture to firm up and makes shaping much easier.
- Shape the Falafel: Remove the mixture from the refrigerator. Using a cookie scoop or your hands, form the mixture into balls about 1½ inches in diameter (roughly the size of a golf ball), then gently flatten them into thick patties about 2 inches wide and ¾ inch thick. Place shaped falafel on a plate or baking sheet.
- Heat the Oil: Pour 3 inches of vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat over medium-high heat until the oil reaches 350°F on a thermometer. To test without a thermometer, drop a small piece of the falafel mixture into the oil—it should sizzle immediately and float to the surface.
- Fry the Falafel: Working in batches (don’t overcrowd the pot), carefully add 5-6 falafel to the hot oil. Fry for 3-4 minutes, turning once halfway through, until deep golden brown on all sides. The falafel should be crispy and make a hollow sound when tapped.
- Drain and Serve: Use a slotted spoon to transfer fried falafel to a paper towel-lined plate or wire rack. Let excess oil drain for a minute, then serve immediately while hot and crispy.
Notes
- Don’t Skip the Soaking: Using canned chickpeas will result in falafel that falls apart. Dried chickpeas that have been soaked overnight are essential for the right texture.
- Refrigeration is Key: Chilling the mixture for at least 1 hour helps it hold together during frying. For best results, refrigerate overnight.
- Oil Temperature Matters: If the oil is too cool, falafel will absorb oil and become greasy. If it’s too hot, they’ll burn outside while staying raw inside. Maintain 350°F throughout frying.
- Baking Option: For a lighter version, brush shaped falafel with oil and bake at 375°F for 25-30 minutes, flipping halfway through. They won’t be as crispy but will still be delicious.
- Freezing Uncooked: Shape falafel and freeze on a baking sheet, then transfer to a freezer bag. Fry from frozen, adding 1-2 extra minutes to cooking time.
- Prep Time: 15 minutes (plus overnight soaking)
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 3 falafel
- Calories: 285
- Sugar: 6g
- Sodium: 385mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 11g