Homemade Falafel Recipe

Introduction

Homemade falafel is a flavorful and satisfying Middle Eastern dish made from chickpeas and fresh herbs. Crispy on the outside and tender on the inside, these fried patties are perfect for wraps, salads, or as a tasty snack.

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 all-purpose flour)

Instructions

1. Step 1: Soak the chickpeas in a large bowl covered by at least a couple of inches of water for 24 hours.
2. Step 2: Drain the chickpeas and place them in a food processor with the onions, parsley, cilantro, salt, garlic, cumin, and ground coriander.
3. Step 3: Process until the mixture is finely chopped but not pureed. Transfer to a bowl, then sprinkle with chickpea flour and baking powder. Mix well using a spatula.
4. Step 4: Form the mixture into small balls about one heaping tablespoon each. Flatten them slightly and place on a parchment-lined tray.
5. Step 5: Refrigerate the tray for about an hour to let the mixture set and firm up.
6. Step 6: Heat a large skillet with at least two inches of oil over medium heat until hot.
7. Step 7: Gently lower the falafel balls into the oil, spacing them apart. Fry about six at a time depending on skillet size.
8. Step 8: Cook the falafel undisturbed for 30 to 60 seconds until the side turns golden brown and they hold together.
9. Step 9: Flip the falafel and cook the other side for 30 seconds. Remove to a paper towel-lined tray to drain excess oil.
10. Step 10: Repeat frying with remaining falafel until all are cooked and crispy.

Tips & Variations

• Use dried chickpeas instead of canned for better texture and flavor.
• For extra crispiness, chill the falafel mixture thoroughly before frying.
• Try adding a pinch of cayenne pepper or chili flakes for a spicy kick.
• Serve with tahini sauce, yogurt dip, or wrapped in pita with fresh vegetables.

Storage

Store cooked falafel in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet or oven to restore crispiness. Falafel can also be frozen before or after frying; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas instead of dried ones?

It’s not recommended because canned chickpeas are too soft and will result in a mushy falafel. Soaking dried chickpeas overnight yields the best texture.

What oil is best for frying falafel?

Use a neutral oil with a high smoke point such as vegetable, canola, or peanut oil to ensure even frying without burning.

Homemade Falafel Recipe

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★★★★★

4.4 from 110 reviews

This homemade falafel recipe features crispy, golden chickpea patties seasoned with fresh herbs and spices. Soaked chickpeas are blended with onion, garlic, parsley, cilantro, and fragrant spices, then formed into balls and shallow-fried to perfection. Perfect as a snack, appetizer, or part of a Middle Eastern meal, these falafels are delightfully crunchy on the outside and tender on the inside.

• Author: Felix
• Prep Time: 25 minutes (plus 24 hours soaking time)
• Cook Time: 15 minutes
• Total Time: 24 hours 40 minutes
• Yield: Approximately 20 falafel balls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Falafel Mixture

• 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 ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon baking powder
• 4 tablespoons chickpea flour (or regular flour)

Instructions

1. Soak Chickpeas: Soak the dried chickpeas in a large bowl with water covering them by at least a couple of inches. Leave them to soak for 24 hours to soften.
2. Prepare Falafel Mixture: Drain the soaked chickpeas and add them to a food processor along with the roughly chopped onion, parsley, cilantro, salt, garlic cloves, ground coriander, and cumin. Process until the mixture is coarsely blended and chopped but not pureed.
3. Combine Ingredients: Transfer the blended mixture to a bowl. Sprinkle the chickpea flour and baking powder over the mixture, then mix thoroughly with a spatula to combine evenly.
4. Shape Falafel Balls: Form the mixture into balls about the size of one heaping tablespoon. Slightly flatten each ball and place them on a parchment-lined tray. Repeat until all falafel are formed.
5. Chill the Falafel: Place the tray in the refrigerator for about an hour to allow the falafel mixture to set and firm up, which helps prevent them from falling apart during cooking.
6. Heat Oil: Fill a large skillet with tall sides with a couple of inches of oil and heat it over medium heat until hot and shimmering.
7. Fry Falafel: Gently lower the falafel balls into the hot oil, spacing them generously (about 6 fit in the skillet at once) to avoid overcrowding.
8. Cook First Side: Let the falafel cook undisturbed for 30-60 seconds until the sides turn a golden color, ensuring they hold together well before flipping.
9. Flip and Cook Second Side: Carefully flip each falafel and cook the other side for about 30 seconds until golden and cooked through.
10. Drain and Repeat: Remove the cooked falafel onto a paper towel-lined tray to drain excess oil. Continue frying remaining falafel in batches until all are done.

Notes

• Soaking chickpeas for a full 24 hours is crucial to achieve the right texture and prevent falafel from being dense or falling apart.
• If you don’t have chickpea flour, regular all-purpose flour can be used as a substitute but chickpea flour enhances the flavor and texture.
• Keep the falafel balls firm by chilling them before frying.
• Monitor oil temperature closely; too hot oil may brown falafel too fast without cooking inside, while too low heat results in greasy falafel.
• Leftover falafel can be reheated in an oven or air fryer to restore crispiness.

Keywords: falafel, homemade falafel, chickpea fritters, Middle Eastern appetizer, vegetarian falafel, fried chickpea balls