Description
This homemade falafel recipe features crispy, golden-brown patties made from chickpeas, fresh herbs, and aromatic spices. Baked or fried, they’re perfect for wraps, bowls, or snacking!
Ingredients
- 1 cup dried chickpeas (not canned)
- 1/2 large onion, roughly chopped (about 1 cup)
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon salt
- 1/2–1 teaspoon ground black pepper
- 4 cloves of garlic
- 1 teaspoon cumin
- 1 teaspoon baking powder
- 4–6 tablespoons flour
- Avocado oil or vegetable oil for frying
Instructions
- Place dried chickpeas in a large bowl and cover with cold water. Soak overnight or for at least 12 hours. Drain and rinse well.
- Add soaked chickpeas, onion, parsley, cilantro, salt, pepper, garlic, and cumin to a food processor. Pulse until mixture is finely ground but not pureed.
- Transfer mixture to a bowl, stir in baking powder and flour. Add just enough flour so the mixture holds together. Refrigerate for 1 hour.
- Scoop about 1-2 tablespoons of the mixture and form into small patties or balls.
- Heat oil in a deep skillet to 350°F. Fry falafel in batches, avoiding overcrowding, until deep golden brown and crisp, about 2-3 minutes per side.
- Remove falafel with a slotted spoon and drain on paper towels. Serve warm with tahini sauce, in pita, or on salads.
Notes
- Do not use canned chickpeas; they won’t hold together as well.
- Refrigerating the mixture helps it firm up and makes shaping easier.
- For a healthier option, falafel can be baked or air fried instead of deep-fried.
- Great for meal prep—store in fridge for 4-5 days or freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 falafel ball
- Calories: 57
- Sugar: 0.4g
- Sodium: 90mg
- Fat: 3g
- Saturated Fat: 0.3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 0mg
