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Authentic Homemade Falafel

Crispy golden falafel made from scratch with chickpeas, fresh herbs, and warm spices. Naturally vegan and perfect in pita or on salads.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Soaking Time 12 hours
Total Time 40 minutes
Course: Main Course
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups dried chickpeas do not use canned
  • 1 small onion roughly chopped
  • 4 cloves garlic minced
  • 1 cup fresh parsley leaves chopped
  • 1 cup fresh cilantro leaves chopped
  • 1 tsp ground cumin freshly ground
  • 1 tsp ground coriander freshly ground
  • 1 tsp baking soda for lightness
  • 2 tbsp flour optional, for binding
  • tsp salt and black pepper to taste
  • 2 cups vegetable oil for frying

Equipment

  • Food processor required

Method
 

  1. Soak the chickpeas in plenty of water for 12 to 18 hours, then drain well. Do not use canned chickpeas.
  2. Add the drained chickpeas, onion, garlic, parsley, cilantro, cumin, and coriander to a food processor. Pulse until the mixture is grainy but holds together when pressed. Do not over-process into a paste.
  3. Transfer to a bowl and stir in the baking soda, salt, pepper, and flour if using. Cover and refrigerate for 1 hour.
  4. Scoop about 2 tablespoons of mixture and shape into balls or patties with your hands.
  5. Heat the vegetable oil to 350°F (175°C) in a deep skillet. Fry the falafel in batches for 3 to 4 minutes per side until golden brown and crisp. Drain on paper towels.
  6. Serve warm in pita with tahini, or on a mezze platter with hummus and salad.

Notes

For baked falafel, place on a greased baking sheet and bake at 400°F (200°C) for 25 to 30 minutes, flipping halfway. Leftover mixture keeps in the fridge for up to 2 days. Freeze shaped uncooked falafel for up to 3 months.