Description
Crispy on the outside and tender on the inside, these Homemade Falafel are packed with fresh herbs, warm spices, and authentic flavor. Perfect for stuffing into pita, topping salads, or dipping into creamy tahini sauce.
Ingredients
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- 1 cup dried chickpeas, soaked overnight and drained
- 1 cup fresh parsley, loosely packed
- 1/2 cup fresh cilantro, loosely packed
- 1 small yellow onion, roughly chopped
- 3 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- 2 tablespoons all purpose flour
- About 2 cups vegetable oil, for frying
Instructions
- Soak the dried chickpeas in plenty of water for at least 8 hours or overnight. Drain well before using.
- Heat vegetable oil in a deep skillet or saucepan over medium heat to about 350 degrees F.
- In a food processor, pulse the soaked chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, and black pepper until finely ground but still slightly textured. Do not over blend into a paste.
- Transfer the mixture to a bowl and stir in baking powder and all purpose flour. Chill the mixture in the refrigerator for 30 minutes.
- Shape the mixture into small balls or patties using your hands.
- Fry the falafel in batches for 3 to 4 minutes per side until deep golden brown and crisp.
- Remove with a slotted spoon and drain on paper towels.
- Serve warm in pita, over salads, or with your favorite dipping sauce.
Notes
- Do not use canned chickpeas, as they can create a mushy texture.
- Keep the oil temperature steady to ensure even crisping.
- Test fry one falafel first to adjust seasoning if needed.
- Reheat leftovers in the oven to restore crispness.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg