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