Homemade Falafel Recipe

Introduction

Homemade falafel is a delicious and satisfying Middle Eastern staple made from chickpeas and fresh herbs. These crispy, golden bites are perfect as a snack, in a sandwich, or alongside your favorite salad. With simple ingredients and easy steps, you can enjoy authentic falafel right from your kitchen.

Ingredients

• 1 cup dried chickpeas
• 1/2 small white onion, coarsely chopped
• 4 garlic cloves, coarsely chopped
• 1/4 cup fresh cilantro, coarsely chopped
• 1/4 cup fresh parsley, coarsely chopped
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/4 cup all-purpose flour
• Vegetable oil, for frying (6 to 8 cups)
• Tahini sauce, for serving

Instructions

1. Step 1: In a large bowl, cover the dried chickpeas with cold water by at least 2 inches. Cover the bowl and refrigerate overnight to soak.
2. Step 2: Drain chickpeas well and pat dry. Transfer to a food processor and pulse until chickpeas are halfway broken down.
3. Step 3: Add the onion, garlic, cilantro, parsley, salt, baking powder, coriander, and cumin to the food processor. Pulse until the mixture is finely chopped but not pasty.
4. Step 4: Sprinkle the flour over the mixture and pulse just until combined.
5. Step 5: Using a 1-ounce cookie scoop or 2 spoons, portion the chickpea mixture into 1-inch balls (about 2 tablespoons each). Roll each ball between clean hands to smooth and compress the mixture lightly.
6. Step 6: Pour vegetable oil to a depth of 2 inches into a large heavy pot fitted with a deep-fry or candy thermometer. Heat over high heat until the thermometer reads 350°F (175°C).
7. Step 7: Working in batches of 6 to 7, gently lower the falafel balls into the hot oil. Fry, adjusting heat as needed, until deeply browned on all sides, about 2 to 3 minutes.
8. Step 8: Remove falafel from oil with a slotted spoon and transfer to a wire rack set over a baking sheet to cool slightly. Serve warm with tahini sauce on the side.

Tips & Variations

• Soaking the chickpeas overnight is essential for a light, tender texture. Do not use canned chickpeas as they are too soft.
• For extra flavor, add a pinch of cayenne pepper or chopped fresh mint to the mixture.
• If you prefer baked falafel, arrange the balls on a parchment-lined baking sheet and bake at 375°F (190°C) for 20-25 minutes, flipping halfway.
• Use a thermometer to maintain oil temperature; too hot oil will burn falafel outside and leave the inside undercooked.

Storage

Store cooked falafel in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for 5–10 minutes to regain crispiness, or reheat briefly in a skillet. Uncooked falafel mixture can be refrigerated for up to 24 hours before frying.

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 overnight because canned chickpeas are too soft and will result in a mushy falafel that won’t hold together well.

How can I make falafel gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend or chickpea flour to keep the mixture binding without gluten.

Homemade Falafel Recipe

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★★★★★

4.7 from 126 reviews

• Author: Mariam
• Total Time: 12 hours 30 minutes
• Yield: About 20 falafel balls 1x
• Diet: Vegetarian

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Description

This homemade falafel recipe features crispy, golden chickpea patties infused with fresh herbs and warming spices. Soaked overnight chickpeas are blended with garlic, onion, cilantro, and parsley, then fried until perfectly crunchy on the outside and tender inside. Served with a creamy tahini sauce, these falafels make a delicious and authentic Middle Eastern appetizer or main dish.

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Ingredients

Scale 1x2x3x

Falafel

• 1 cup dried chickpeas
• 1/2 small white onion, coarsely chopped
• 4 garlic cloves, coarsely chopped
• 1/4 cup fresh cilantro, coarsely chopped
• 1/4 cup fresh parsley, coarsely chopped
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/4 cup all-purpose flour
• Vegetable oil, for frying (6 to 8 cups)

Serving

• Tahini sauce, for serving

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Instructions

1. Soak Chickpeas: Place dried chickpeas in a large bowl and cover with cold water by at least 2 inches. Cover the bowl and refrigerate overnight to soften the chickpeas for optimal texture.
2. Prepare Falafel Mixture: Drain the soaked chickpeas well and pat dry with a towel. Transfer to a food processor and pulse until the chickpeas are broken down but still retain some texture. Add the chopped onion, garlic, cilantro, parsley, kosher salt, baking powder, ground coriander, and ground cumin. Pulse until the mixture is finely chopped but not pasty. Sprinkle the all-purpose flour over the mixture and pulse just until combined to help bind the batter.
3. Form Falafel Balls: Using a 1-ounce cookie scoop or two spoons, portion the chickpea mixture into approximately 1-inch balls (about 2 tablespoons each). With clean hands, roll each portion between your palms, lightly squeezing and tossing to shape compact, smooth balls. Place the formed falafels on a clean plate or parchment-lined baking sheet.
4. Heat Oil and Fry: In a large heavy pot fitted with a deep-fry thermometer, pour vegetable oil to a depth of 2 inches. Heat over high heat until the oil temperature reaches 350°F (175°C). Prepare a wire rack set inside a large baking sheet to drain the falafel. Working in batches of 6 to 7, gently lower the falafel balls into the hot oil. Fry, adjusting the heat as necessary, until they are deeply browned on all sides, approximately 2 to 3 minutes.
5. Drain and Serve: Remove the fried falafel with a slotted spoon and transfer them to the wire rack to drain excess oil and cool slightly. Serve warm with tahini sauce alongside for dipping.

Notes

• Soaking the chickpeas overnight is crucial for the right texture and to avoid using canned chickpeas.
• Ensure the oil temperature stays consistent at 350°F for perfectly cooked falafel — too low will make them greasy, too high will burn the outside.
• If you don’t have a deep-fry thermometer, monitor oil temperature by dropping a small amount of the mixture in; it should sizzle immediately.
• You can make the falafel mixture a day ahead and refrigerate it, but form and fry just before serving for best texture.
• Vegetarian and vegan friendly; serve with fresh salad or inside pita bread for a full meal.

• Prep Time: 12 hours 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Middle Eastern

Keywords: falafel, homemade falafel, chickpeas, Middle Eastern recipe, vegetarian appetizer, fried falafel balls