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Homemade Falafel

Falafel is a crispy, golden-brown snack made from soaked chickpeas blended with fresh herbs and spices. The mixture is shaped into balls or patties and fried until crunchy outside and tender inside, showcasing a vibrant, herbaceous flavor with a satisfying crunch. This recipe emphasizes balancing spices like cumin, coriander, and chili to create a flavorful, aromatic bite.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Middle Eastern
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups dried chickpeas soaked overnight and drained
  • 1/2 cup fresh parsley chopped finely
  • 1/2 cup fresh cilantro chopped finely
  • 1 small onion finely grated
  • 3 cloves garlic minced
  • 1 ½ teaspoons ground cumin toasted for deeper flavor
  • 1 teaspoon ground coriander adds citrus brightness
  • 1/4 teaspoon chili powder for a subtle heat
  • 1/2 teaspoon baking soda to help puff up
  • 1 tablespoon toasted sesame seeds optional, for crunch
  • 1 1/2 cups vegetable oil for frying

Equipment

  • Food processor
  • Large mixing bowl
  • Deep-fry thermometer
  • Slotted spoon
  • Paper towels

Method
 

  1. Start by soaking dried chickpeas overnight in plenty of water. Drain well and pat dry, then transfer to a food processor.
  2. Pulse the chickpeas until roughly chopped and grainy—avoid a smooth paste to maintain texture. Transfer to a large mixing bowl.
  3. Add the finely chopped parsley, cilantro, grated onion, minced garlic, cumin, coriander, chili powder, and a pinch of salt to the chickpeas. Mix well to combine.
  4. Sprinkle in the baking soda and stir into the mixture. Let sit for about 10 minutes—this helps the spices activate and the mixture relax.
  5. Shape the mixture into small balls or patties about 2 inches across, keeping your hands damp to prevent sticking.
  6. Heat the vegetable oil in a deep pan or wok to about 180°C (350°F). Use a thermometer to keep the temperature steady.
  7. Carefully lower the shaped falafel into the hot oil using a slotted spoon. Fry in small batches, turning occasionally, until golden brown and crispy—about 3 to 4 minutes.
  8. Once golden and crispy, remove the falafel with a slotted spoon and drain on paper towels. Repeat with remaining portions.
  9. Let the fried falafel rest for a couple of minutes to settle, then serve hot with pita, tahini, or fresh herbs for a satisfying meal.

Notes

For the best texture, avoid using canned chickpeas; soaking dried chickpeas overnight yields authentic graininess. Resting the shaped falafel before frying helps them hold their shape and crisp evenly. Adjust spice levels to taste—adding more chili for heat or herbs for freshness.