Description
This homemade falafel recipe combines soaked chickpeas with fresh herbs, spices, and chickpea flour to create crispy, golden-brown falafel balls fried to perfection. Perfect as a snack or part of a Middle Eastern meal, these falafels are flavorful, aromatic, and delightfully crunchy on the outside while tender inside.
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 (enough to fill a large skillet with a couple inches deep)
Instructions
- Soak Chickpeas: Place dried chickpeas in a large bowl and cover with at least two inches of water. Let them soak for 24 hours to soften.
- Prepare Falafel Mixture: Drain the soaked chickpeas and transfer to a food processor. Add chopped onion, parsley, cilantro, salt, garlic, ground coriander, and cumin. Pulse until the mixture is finely chopped but not pureed, maintaining some texture.
- Incorporate Flour and Baking Powder: Transfer the mixture to a bowl. Sprinkle the chickpea flour and baking powder over it, then gently fold with a spatula to combine evenly, ensuring a bind.
- Shape Falafel Balls: Using your hands or a spoon, form the mixture into balls about one heaping tablespoon each. Flatten slightly and place on a parchment-lined tray. Continue until all mixture is used.
- Chill Mixture: Refrigerate the tray with falafel balls for about one hour to firm up the texture, which helps prevent them from falling apart during frying.
- Heat Oil: Fill a large skillet with about two inches of oil and heat over medium heat to an appropriate frying temperature, around 350°F (175°C).
- Fry Falafel – First Side: Gently lower falafel balls into the hot oil, spacing them out so they don’t touch (about six at a time). Fry the first side for 30 to 60 seconds without moving to allow a golden crust to form.
- Fry Falafel – Second Side: Flip the falafel carefully and cook the other side for about 30 seconds until golden and crisp. Remove from the oil using a slotted spoon and drain on a paper towel-lined tray.
- Repeat Frying: Continue frying the remaining falafel balls in batches until all are cooked and golden brown.
Notes
- Soaking chickpeas for 24 hours is essential for the proper texture and binding of falafel.
- Do not puree the mixture; keeping some texture ensures a better crispiness and prevents dense falafel.
- Chilling the mixture before frying helps to prevent falafel from falling apart in the oil.
- Frying time may vary depending on oil temperature; adjust heat as necessary to avoid burning or undercooking.
- Caloric information does not include calories added from frying oil absorption.
- Leftover falafel can be stored in an airtight container in the refrigerator for up to 2 days and reheated in an oven or air fryer for best texture.
Nutrition
- Serving Size: 1 falafel (approx. 25g)
- Calories: 57 kcal
- Sugar: 0.3 g
- Sodium: 150 mg
- Fat: 2.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 2.2 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
