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Homemade Falafel Recipe

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★★★★★

4.9 from 91 reviews

This homemade falafel recipe is a delicious and authentic Middle Eastern dish featuring crispy, golden-brown chickpea patties seasoned with fresh herbs and spices. Made from soaked dried chickpeas, fresh parsley, cilantro, garlic, and warm spices like cumin and coriander, these falafels are fried to perfection in a skillet for a crunchy exterior and tender interior. Perfect as a snack, appetizer, or main course served with pita bread, tahini sauce, or salad.

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)
  • Oil for frying (about 2 cups)

Instructions

  1. Soak Chickpeas: Soak 1 cup of dried chickpeas in a large bowl covered with at least a couple inches of water for 24 hours to soften them adequately for blending.
  2. Prepare Mixture: Drain the soaked chickpeas and place them in a food processor along with roughly chopped onion, fresh parsley and cilantro, salt, garlic cloves, ground coriander, and cumin. Process until the mixture is finely chopped but not pureed.
  3. Add Dry Ingredients: Transfer the mixture to a bowl and sprinkle with chickpea flour and baking powder. Mix thoroughly with a spatula to combine all ingredients evenly.
  4. Form Falafel Balls: Shape the mixture into small balls about the size of a heaping tablespoon. Flatten them slightly and place on a parchment-lined tray. Repeat until all mixture is used.
  5. Chill the Falafel: Place the tray in the refrigerator for about 1 hour to allow the falafel to set, which helps maintain their shape during frying.
  6. Heat Oil: Fill a large skillet with tall sides with a couple inches of oil and heat it over medium heat until hot but not smoking.
  7. Fry Falafel: Carefully lower the falafel balls into the hot oil, leaving enough space between them to prevent sticking—about 6 at a time in the skillet.
  8. Cook First Side: Fry the falafel undisturbed for 30 to 60 seconds until the bottom turns golden brown and crisp.
  9. Flip Falafel: Turn the falafel over carefully and cook the other side for about 30 seconds until golden and cooked through.
  10. Drain and Serve: Remove falafel with a slotted spoon and place on a paper towel-lined tray to absorb excess oil. Repeat frying with the remaining falafel balls. Serve warm.

Notes

  • Make sure to soak the chickpeas for a full 24 hours for the best texture and flavor.
  • Use chickpea flour for a gluten-free option, otherwise all-purpose flour works fine.
  • Do not puree the mixture; it should be coarse to achieve the signature falafel texture.
  • Chilling the formed falafel before frying helps them hold their shape better during cooking.
  • Adjust the oil temperature if falafel brown too quickly or do not cook through.
  • Serve falafel with tahini sauce, fresh vegetables, and warm pita bread for a traditional experience.

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

Find it online: https://ricoloranz.com/homemade-falafel-recipe/