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Crispy Homemade Falafel

Golden brown falafel packed with herbs, spices, and chickpeas for a crispy and flavorful Middle Eastern favorite.
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Prep Time 25 minutes
Cook Time 20 minutes
Soaking Time 1 day
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Snack
Cuisine: Mediterranean, Middle Eastern
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Falafel Mixture
  • 2 cups dried chickpeas soaked overnight
  • 1 small onion roughly chopped
  • 4 cloves garlic
  • 1 cup fresh parsley
  • 1 cup fresh cilantro
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp cayenne pepper
  • 1.5 tsp salt
  • 1 tsp black pepper
  • 1 tsp baking powder
  • 2 tbsp flour
  • 1 lemon juiced
  • vegetable oil for frying

Equipment

  • Food processor
  • Mixing bowls
  • Deep skillet or frying pot
  • Slotted spoon

Method
 

  1. Soak dried chickpeas overnight in plenty of water until doubled in size. Drain thoroughly before using.
  2. Add chickpeas, onion, garlic, parsley, and cilantro to a food processor. Pulse until crumbly.
  3. Add cumin, coriander, cayenne, salt, pepper, baking powder, flour, and lemon juice. Pulse until combined but not smooth.
  4. Transfer mixture to a bowl, cover, and refrigerate for 1 hour.
  5. Heat vegetable oil to 350°F (175°C) in a deep skillet or pot.
  6. Shape mixture into small balls or patties using your hands or a scoop.
  7. Fry falafel in batches for 3–4 minutes until deeply golden and crispy.
  8. Drain on paper towels and serve hot with tahini sauce and pita bread.

Notes

For best texture, always use soaked dried chickpeas instead of canned chickpeas. Falafel mixture can be frozen before frying for easy meal prep.