Description
This homemade falafel recipe features a classic blend of chickpeas, fresh herbs, and aromatic spices, formed into crispy, golden patties. Soaked chickpeas are blended with onions, parsley, cilantro, garlic, and seasonings, then pan-fried to perfection. Perfect as a snack, appetizer, or part of a meal, these falafels are flavorful, crunchy on the outside, and tender inside.
Ingredients
Scale
Main Ingredients
- 1 cup dried chickpeas
- 1/2 large onion, roughly chopped (about 1 cup)
- 1/2 cup finely chopped fresh parsley
- 1/4 cup finely chopped cilantro
- 1 teaspoon salt
- 4 cloves garlic
- 2 teaspoons cumin
- 1 teaspoon ground coriander
- 1 teaspoon baking powder
- 4 tablespoons chickpea flour or flour
- Vegetable oil for frying
Instructions
- Soak chickpeas: Soak the dried chickpeas in a large bowl covered with at least a couple of inches of water for 24 hours to soften them for blending.
- Combine ingredients: Drain the soaked chickpeas and place them in a food processor along with the roughly chopped onion, parsley, cilantro, salt, garlic cloves, cumin, and ground coriander.
- Blend mixture: Pulse the mixture until it is chopped and combined but not pureed. Transfer to a bowl, then sprinkle in chickpea flour and baking powder and mix thoroughly with a spatula to form a workable dough.
- Shape falafel balls: Form the mixture into small balls about the size of a heaping tablespoon, slightly flattening each. Place them on a parchment-lined tray.
- Chill falafel: Refrigerate the tray for about an hour to allow the falafel mixture to set and firm up.
- Heat oil: Fill a large, tall-sided skillet with a couple of inches of vegetable oil and heat it over medium heat until hot.
- Fry falafel: Gently lower the falafel balls into the hot oil, ensuring they have enough space (about 6 at a time). Fry without disturbing for 30-60 seconds until the bottoms are golden.
- Flip and cook: Turn the falafel over and cook the other side for about 30 seconds until golden brown.
- Drain falafel: Remove the cooked falafel with a slotted spoon and place onto a paper towel-lined tray to drain excess oil.
- Repeat frying: Continue frying the remaining falafel in batches until all are cooked and golden crisp.
Notes
- For best texture, ensure chickpeas are soaked for the full 24 hours and drained well before blending.
- The caloric information does not include the additional calories absorbed from frying in oil.
- Falafel can be served with tahini sauce, pita bread, and fresh salad for a complete meal.
- Chickpea flour helps bind the mixture and improve texture; if unavailable, regular flour can be substituted.
- To make falafel gluten-free, use gluten-free chickpea flour instead of regular flour.
Nutrition
- Serving Size: 1 falafel ball
- Calories: 57
- Sugar: 0.2 g
- Sodium: 120 mg
- Fat: 2.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 2.2 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 2.5 g
- Cholesterol: 0 mg
