Description
Crispy on the outside and tender on the inside, these homemade falafel are packed with fresh herbs and warm spices. Perfect for wraps, salads, or dipping with tahini sauce.
Ingredients
- 1 cup dried chickpeas, soaked overnight
- 1/2 cup chopped onion
- 3 cloves garlic
- 1 cup fresh parsley
- 1/2 cup fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2–3 tablespoons flour
- Oil for frying
Instructions
- Drain and rinse the soaked chickpeas and pat them dry.
- In a food processor, combine chickpeas, onion, garlic, parsley, and cilantro. Pulse until a coarse mixture forms.
- Add cumin, coriander, baking powder, salt, pepper, and flour. Pulse again until combined but not smooth.
- Transfer the mixture to a bowl, cover, and refrigerate for 30–60 minutes.
- Form the mixture into small balls or patties.
- Heat oil in a deep pan over medium heat.
- Fry falafel in batches until golden brown and crisp, about 3–4 minutes per side.
- Remove and drain on paper towels. Serve warm.
Notes
- Do not use canned chickpeas as they are too soft and may fall apart.
- If baking instead of frying, brush with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
- Serve with pita bread, fresh vegetables, and tahini sauce.
- Leftover falafel can be refrigerated for up to 4 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 0 mg
