Description
This Most Delicious Falafel Recipe offers a classic Middle Eastern delight with perfectly crispy exteriors and tender, flavorful interiors. Made using soaked dried chickpeas and fresh herbs, these falafels can be fried or baked to suit your preference. They’re packed with cumin, garlic, and fresh greens, making them a perfect vegetarian snack or meal component, especially when served with tahini sauce.
Ingredients
Units
Scale
Falafel Base
- 1 cup dried chickpeas, soaked overnight (do not use canned chickpeas)
- 1/2 cup roughly chopped onion
- 1 cup roughly chopped parsley (about one large bunch)
- 1 cup roughly chopped cilantro (about one large bunch)
- 1 small green chile pepper (serrano or jalapeno)
- 3 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground black pepper
Binding & Frying
- 2 tablespoons chickpea flour (or other flour)
- 1/2 teaspoon baking soda
- Oil for frying (enough for deep frying about 3 inches deep)
Instructions
- Soak the chickpeas: Place dried chickpeas in a large bowl and cover with plenty of water. Let them soak overnight or for at least 8 to 12 hours. They will triple in size. Drain and rinse before using.
- Prepare the falafel mixture: Roughly chop the onion, parsley, cilantro, and green chile pepper. Add the soaked chickpeas, onion, herbs, garlic cloves, chile, cumin, salt, cardamom, and black pepper to a food processor. Pulse to chop until the mixture resembles coarse sand, avoiding a completely smooth blend to maintain texture.
- Chill and bind the mixture: Transfer the processed mixture to a bowl. Add chickpea flour and baking soda, stirring well to combine. Cover and refrigerate for 30 minutes to 1 hour to allow the mixture to firm up.
- Shape the falafel: Using your hands, an ice cream scoop, or a falafel scoop, form the mixture into balls or patties. Adjust consistency if necessary by adding more flour if too wet, or a teaspoon or two of water or lemon juice if too dry.
- Fry the falafel: Heat about 3 inches of oil in a heavy pot over medium heat to 350°F (175°C). Fry falafel in batches of 6 to 8 at a time for 1 to 2 minutes until golden brown and crispy. Use a skimmer to ensure they do not overcook and cook evenly.
- Drain and serve: Remove falafel with a slotted spoon or skimmer and place on paper towels to drain excess oil. Serve immediately while warm and crispy, ideally with tahini sauce or your preferred accompaniments.
Notes
- Falafel should be golden but not charred; keep oil temperature steady to avoid burning the outside before the inside cooks.
- If the falafel mixture breaks apart while frying, adjust the consistency by adding more flour or a little liquid.
- Falafel dough mixture can be frozen for up to 3 months. Thaw in the refrigerator, stir, then shape and cook.
- Alternatively, freeze pre-shaped raw falafel and fry or bake them from frozen.
- 1 cup dried chickpeas yields approximately 3 cups soaked chickpeas.
Nutrition
- Serving Size: 3 falafel balls (approximately 90g)
- Calories: 160 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
