Falafel Recipe
This homemade falafel recipe creates crispy, golden chickpea fritters bursting with fresh herbs and spices. Perfect for pita wraps, salads, or served with creamy tahini, these vegan bites are crunchy on the outside and fluffy inside.
Ingredients
- 1 cup dried chickpeas soaked overnight
- 1 small onion roughly chopped
- 3 garlic cloves
- ½ cup fresh parsley leaves
- ½ cup fresh cilantro leaves
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp baking powder
- 3 tbsp all-purpose flour or chickpea flour
- 1 tsp salt
- ½ tsp black pepper
- Oil
Instructions
- Drain and rinse soaked chickpeas. Pat dry completely.
- In a food processor, pulse chickpeas, onion, garlic, parsley, and cilantro until coarse. Do not puree.
- Add cumin, coriander, salt, pepper, flour, and baking powder. Pulse until mixture holds together when pressed.
- Transfer mixture to a bowl, cover, and chill for 30 minutes.
- Shape into small balls or patties using damp hands.
- Heat oil in a skillet to 350°F (175°C). Fry falafel in batches until golden brown, 3–4 minutes per side.
- Drain on paper towels. Serve warm with pita, salad, or tahini sauce.
Notes
Do not use canned chickpeas—only soaked dried chickpeas for the right texture.
For a healthier version, brush falafel with olive oil and bake at 400°F (200°C) for 25–30 minutes or air-fry at 375°F (190°C) for 12–15 minutes.
Make-ahead tip: Shape falafel mixture and refrigerate for up to 2 days before cooking.