Homemade Falafel Recipe

Introduction

Homemade falafel is a flavorful Middle Eastern dish made from chickpeas and fresh herbs. These crispy, golden patties are perfect as a snack, appetizer, or main course served with your favorite sauces or salads.

Ingredients

• 1 cup dried chickpeas
• 1⁄2 large onion, roughly chopped (about 1 cup)
• 1⁄2 cup finely chopped fresh parsley
• ¼ 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 dried 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 along with the chopped onion, parsley, cilantro, salt, garlic, ground coriander, and cumin.
3. Step 3: Process the mixture until it is blended and chopped but not pureed. Transfer it to a bowl.
4. Step 4: Sprinkle the chickpea flour and baking powder over the mixture, then mix thoroughly with a spatula.
5. Step 5: Form the mixture into balls about the size of a heaping tablespoon. Flatten them slightly and arrange them on a parchment-lined tray.
6. Step 6: Refrigerate the falafel balls for about one hour to let the mixture set.
7. Step 7: Fill a large skillet with a couple of inches of oil and heat it over medium heat.
8. Step 8: Gently lower the falafel balls into the hot oil, leaving enough space between them to cook evenly (about six at a time).
9. Step 9: Cook the falafel for 30-60 seconds on the first side without moving them until the edges turn golden and they hold together.
10. Step 10: Flip the falafel and cook for another 30 seconds on the second side.
11. Step 11: Remove the falafel from the oil and place them on a paper towel-lined tray to drain excess oil.
12. Step 12: Repeat the frying process until all falafel are cooked, then serve warm.

Tips & Variations

• For extra crispiness, use chickpea flour rather than all-purpose flour.
• Adding a pinch of cayenne pepper or chili flakes can give a nice spicy kick.
• Serve with tahini sauce, hummus, or yogurt-based dips for authentic flavor.
• The falafel mixture can be shaped into patties instead of balls if preferred.

Storage

Store leftover falafel in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for about 8-10 minutes to restore crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas instead of dried?

It’s best to use dried chickpeas soaked for 24 hours. Canned chickpeas contain too much moisture and won’t produce the ideal falafel texture.

Can I bake the falafel instead of frying?

Yes, baking is a healthier option. Place shaped falafel on a baking sheet, brush lightly with oil, and bake at 375°F (190°C) for 20-25 minutes, flipping halfway through until golden and crispy.

Homemade Falafel Recipe

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★★★★★

4.5 from 73 reviews

• Author: Hugo
• Total Time: 24 hours 40 minutes
• Yield: About 20 falafel balls 1x
• Diet: Vegetarian

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Description

Homemade falafel is a delicious Middle Eastern dish made from soaked chickpeas blended with fresh herbs and spices, then fried to crispy perfection. This recipe yields flavorful, golden-brown falafel balls that are perfect as appetizers, in pita sandwiches, or as part of a mezze platter. The use of fresh parsley, cilantro, garlic, and warm spices like cumin and coriander creates an aromatic and traditional taste. The falafel mixture is chilled before frying to help it hold together, resulting in a tender yet crisp texture.

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Ingredients

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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 cumin
• 1 teaspoon ground coriander
• 1 teaspoon baking powder
• 4 tablespoons chickpea flour (or all-purpose flour)
• Vegetable oil, for frying (enough to fill skillet 2 inches deep)

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Instructions

1. Soak Chickpeas: Place the dried chickpeas in a large bowl and cover them with at least two inches of water. Soak the chickpeas for 24 hours to soften them thoroughly, allowing them to expand.
2. Prepare Mixture: Drain the soaked chickpeas and transfer them to a food processor. Add the roughly chopped onion, parsley, cilantro, salt, garlic cloves, ground coriander, and cumin. Pulse the mixture until it is finely chopped and blended but not pureed, maintaining a coarse texture.
3. Mix in Dry Ingredients: Transfer the processed mixture into a mixing bowl. Sprinkle the chickpea flour and baking powder over the mixture. Use a spatula to mix everything thoroughly, which will help bind the mixture together.
4. Form Falafel Balls: Using your hands or a spoon, shape the mixture into small balls about the size of a heaping tablespoon. Slightly flatten each ball and place them on a parchment paper-lined tray, spacing them evenly.
5. Chill Mixture: Place the tray of formed falafel balls in the refrigerator for about one hour to allow the mixture to set and firm up, which helps prevent them from falling apart during frying.
6. Heat Oil: Fill a large skillet with tall sides with enough vegetable oil to reach about two inches deep. Heat the oil over medium heat until it reaches the suitable frying temperature (around 350°F or 175°C).
7. Fry Falafel: Carefully lower the falafel balls into the hot oil, leaving enough space to avoid crowding (about 6 at a time, depending on skillet size). Let them cook on the first side without moving them for 30 to 60 seconds, until the edges turn golden brown and they hold together firmly.
8. Flip and Cook: Gently flip the falafel balls using tongs or a slotted spoon, cooking the second side for about 30 seconds. Remove cooked falafel from the oil and place them on a paper towel-lined tray to drain excess oil.
9. Repeat Frying: Continue frying batches of falafel until all balls are cooked, ensuring oil temperature remains consistent throughout the process.

Notes

• Soaking chickpeas overnight is essential; do not substitute with canned chickpeas as the texture will differ.
• Cooling the formed falafel before frying helps them maintain shape and crispness.
• Use a thermometer to keep oil temperature steady around 350°F for optimal frying results.
• Chickpea flour can be substituted with all-purpose flour if needed, but may slightly affect texture.
• Falafel is best served fresh and hot with tahini sauce, hummus, or yogurt dip.

• Prep Time: 25 minutes (plus 24 hours soaking)
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Middle Eastern

Keywords: falafel, homemade falafel, Middle Eastern recipe, vegetarian appetizer, chickpea balls, fried falafel, healthy snacks, Mediterranean food