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Falafel

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Crispy, golden falafel made with ground chickpeas, fresh herbs, garlic, and warm spices. A classic Middle Eastern street food that’s delicious in pita wraps, salads, or served with hummus.

Ingredients

Scale
  • 1 cup dried chickpeas (not canned)
  • 1/2 small onion, roughly chopped
  • 3 cloves garlic
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon baking powder
  • 2–3 tablespoons all-purpose flour (as needed)
  • Vegetable oil, for frying

Instructions

  1. Place dried chickpeas in a large bowl, cover with plenty of water, and soak overnight (8–12 hours). Drain well.
  2. In a food processor, combine soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, and pepper. Pulse until the mixture is coarse and holds together when squeezed. Do not overprocess.
  3. Transfer to a bowl, add baking powder and flour, and mix well. Chill mixture for 30 minutes if possible.
  4. Form mixture into small balls or patties about 1 1/2 inches wide.
  5. Heat 2–3 inches of oil in a deep skillet or pot to 350°F (175°C). Fry falafel in batches for 3–4 minutes, turning until golden brown and crisp.
  6. Remove with a slotted spoon and drain on paper towels.
  7. Serve hot with pita, hummus, tahini sauce, or salad.

Notes

  • Always use dried chickpeas, not canned, for the best texture.
  • Refrigerating the mixture helps it hold together when frying.
  • Leftovers can be frozen raw or cooked and reheated in the oven.
  • For a healthier version, bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.

Nutrition

Find it online: https://ukfinda.com/falafel/