Homemade Falafel Recipe

Introduction

Homemade falafel is a delicious and satisfying Middle Eastern dish made from ground chickpeas and fresh herbs. Crispy on the outside and tender on the inside, these flavorful balls are perfect as a snack, appetizer, or part of a main meal.

Ingredients

• 1 cup dried chickpeas
• 1/2 small white onion, coarsely chopped
• 4 garlic cloves, coarsely chopped
• 1/4 cup fresh cilantro, coarsely chopped
• 1/4 cup fresh parsley, coarsely chopped
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/4 cup all-purpose flour
• Vegetable oil, for frying (6 to 8 cups)
• Tahini sauce, for serving

Instructions

1. Step 1: In a large bowl, cover the dried chickpeas with cold water by at least 2 inches. Cover and refrigerate overnight to soak.
2. Step 2: Drain the chickpeas well and pat them dry. Transfer to a food processor and pulse until they are halfway broken down.
3. Step 3: Add the chopped onion, garlic, cilantro, parsley, kosher salt, baking powder, ground coriander, and ground cumin. Pulse until the mixture is finely chopped but not pasty.
4. Step 4: Sprinkle the flour over the mixture and pulse just until combined.
5. Step 5: Using a 1-ounce cookie scoop or two spoons, portion the mixture into 1-inch balls (about 2 tablespoons each). Roll each ball between your hands, lightly squeezing to compress and form smooth, compact balls. Arrange them on a clean plate or parchment-lined baking sheet.
6. Step 6: In a large heavy pot, pour vegetable oil to a depth of 2 inches and heat over high heat until a deep-fry or candy thermometer registers 350°F (175°C).
7. Step 7: Working in batches of 6 to 7, gently lower the falafel balls into the hot oil. Fry, adjusting the heat as needed, until they are deeply browned on all sides, about 2 to 3 minutes.
8. Step 8: Remove the falafel with a slotted spoon and transfer to a wire rack set over a baking sheet to drain and cool slightly.
9. Step 9: Serve the falafel warm with tahini sauce on the side.

Tips & Variations

• Soaking chickpeas overnight is essential for the right texture; do not use canned chickpeas as they are too soft for this recipe.
• Add a pinch of cayenne or chili powder for a bit of heat.
• For a crispier falafel, fry in small batches to avoid lowering the oil temperature.
• Serve with fresh vegetables, pita bread, and pickles for a traditional falafel sandwich.

Storage

Store cooked falafel in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven at 350°F (175°C) to maintain crispiness. Falafel also freezes well; freeze in a single layer before transferring to a freezer bag and reheat from frozen in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas to make falafel?

Canned chickpeas are too soft and will make the falafel mushy. It’s best to use dried chickpeas soaked overnight for the proper texture.

How do I know when the oil is hot enough for frying?

The oil should reach 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of falafel batter into the oil; it should sizzle and rise to the surface quickly without burning.

Homemade Falafel Recipe

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★★★★★

4.9 from 141 reviews

This homemade falafel recipe offers a classic Middle Eastern dish featuring crispy, golden-brown chickpea patties infused with fresh herbs and aromatic spices. Perfectly fried to a crunchy exterior while maintaining a tender interior, these falafels are delightful when served with creamy tahini sauce, making a flavorful appetizer or a satisfying main dish.

• Author: Mick
• Prep Time: 12 hours 15 minutes
• Cook Time: 15 minutes
• Total Time: 12 hours 30 minutes
• Yield: About 18 falafel balls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup dried chickpeas
• 1/2 small white onion, coarsely chopped
• 4 garlic cloves, coarsely chopped
• 1/4 cup fresh cilantro, coarsely chopped
• 1/4 cup fresh parsley, coarsely chopped
• 1 1/2 tsp kosher salt
• 1 tsp baking powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/4 cup all-purpose flour

For Frying

• 6 to 8 cups vegetable oil (for frying)

For Serving

• Tahini sauce

Instructions

1. Soak Chickpeas: Place the dried chickpeas in a large bowl and cover them with cold water by at least 2 inches. Cover the bowl and refrigerate overnight to soak and soften the beans.
2. Prepare the Mixture: Drain the soaked chickpeas thoroughly and pat them dry. Transfer them to a food processor and pulse until they are halfway broken down. Add the chopped onion, garlic, fresh cilantro, parsley, kosher salt, baking powder, ground coriander, and cumin. Continue pulsing until the mixture is finely chopped but not pureed into a paste. Sprinkle the all-purpose flour on top and pulse just until combined to bind the ingredients.
3. Shape the Falafel Balls: Using a 1-ounce cookie scoop or two spoons, portion the chickpea mixture into 1-inch balls (approximately 2 tablespoons each). Roll each ball between your hands, lightly squeezing and tossing to compress them until they are smooth, compact, and uniform. Arrange the formed falafel balls on a clean plate or a baking sheet lined with parchment paper.
4. Heat the Oil: Pour vegetable oil into a large heavy pot to a depth of 2 inches. Fit the pot with a deep-fry or candy thermometer and heat the oil over high heat until it reaches 350°F (175°C). Place a wire rack over a baking sheet to drain the falafel after frying.
5. Fry the Falafel: Working in batches of 6 to 7 balls at a time, gently lower the falafel balls into the hot oil. Fry them for 2 to 3 minutes, turning occasionally and adjusting the heat as necessary to maintain the temperature, until they are deeply browned on all sides.
6. Drain and Serve: Using a slotted spoon, carefully remove the fried falafel from the oil and transfer them to the wire rack to drain excess oil and cool slightly. Serve the falafel warm alongside tahini sauce for dipping.

Notes

• Soaking the chickpeas overnight is essential for the right texture; do not use canned chickpeas as they are too soft.
• Ensure the oil is at the correct temperature (350°F) before frying to achieve a crispy exterior without absorbing too much oil.
• Falafel mixture should feel wet but hold together when shaped; adding flour helps bind the ingredients.
• For a healthier alternative, you can bake the falafel instead of frying, but the texture will differ.
• Tahini sauce can be enhanced with lemon juice, garlic, and water for a creamy dip.

Keywords: homemade falafel, falafel recipe, chickpea patties, Middle Eastern appetizer, fried falafel, tahini sauce