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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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
