Description
This Most Delicious Falafel Recipe offers a perfect blend of crispy, golden falafel balls made from soaked dried chickpeas, fresh herbs, and warming spices. You can choose to fry or bake them, making it a versatile Middle Eastern classic that’s perfect for a snack, appetizer, or main dish served with tahini sauce or your favorite accompaniments. The recipe emphasizes soaking chickpeas overnight for the best texture and includes helpful tips for meal prepping and cooking.
Ingredients
Units
Scale
Falafel Mixture
- 1 cup dried chickpeas, soaked overnight (do not use canned chickpeas)
- 1/2 cup roughly chopped onion
- 1 cup roughly chopped parsley (about one large bunch)
- 1 cup roughly chopped cilantro (about one large bunch)
- 1 small green chile pepper (serrano or jalapeno)
- 3 garlic cloves
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon cardamom
- 1/4 teaspoon black pepper
- 2 tablespoons chickpea flour (or other flour)
- 1/2 teaspoon baking soda
For Cooking
- Oil for frying (about 3 inches deep for deep frying)
Instructions
- Soak chickpeas: Soak 1 cup of dried chickpeas in plenty of water overnight (8 to 12 hours). The chickpeas will triple in size, so ensure they are well covered. After soaking, drain and rinse thoroughly.
- Prepare falafel mixture: Roughly chop onion, parsley, cilantro, and green chile pepper. Add soaked chickpeas, chopped vegetables, garlic cloves, cumin, salt, cardamom, and black pepper to a food processor. Pulse until the mixture resembles coarse sand, avoiding a fully smooth blend to retain texture.
- Chill the mixture: Transfer the mixture to a bowl, add chickpea flour and baking soda, then stir to combine. Cover and refrigerate for 30 minutes to 1 hour to help the mixture firm up and bind.
- Shape falafel: Use your hands, an ice cream scoop, or falafel scoop to form balls or patties from the chilled mixture. If too wet, add an additional tablespoon of chickpea flour; if too dry, add 1-2 teaspoons of water or lemon juice until the mixture holds together well.
- Cook falafel by frying: Heat about 3 inches of oil in a pot to 350°F (175°C). Fry falafel in batches of 6 to 8 for 1 to 2 minutes until golden brown and crispy on the outside.
- Drain falafel: Use a skimmer to remove falafel from oil, then drain on a paper towel-lined plate to remove excess oil.
- Serve: Serve falafel warm and crispy with tahini sauce or your favorite dips immediately for best flavor and texture.
Notes
- Falafel should be golden and crispy on the outside, not charred—maintain oil temperature around 350°F to avoid burning.
- If falafel breaks apart during cooking, adjust the mixture by adding more chickpea flour or a splash of water to achieve the right consistency.
- You can meal prep by freezing the falafel mixture or pre-shaped raw falafel for up to 3 months. Thaw before cooking or cook directly from frozen.
- 1 cup dried chickpeas yields approximately 3 cups soaked chickpeas, ensuring enough mixture for 18 falafel balls.
Nutrition
- Serving Size: 1 falafel ball (approx. 25g)
- Calories: 57
- Sugar: 0.3g
- Sodium: 150mg
- Fat: 3.5g
- Saturated Fat: 0.4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
