Homemade Falafel
Crisp on the outside, tender and flavorful on the inside, this Homemade Falafel recipe is a Middle Eastern delight that’s perfect for any occasion. Made with a vibrant blend of soaked dried chickpeas, fresh parsley, cilantro, onions, and garlic, these golden-brown bites are seasoned with warm spices like cumin and coriander, delivering a rich and authentic taste. The falafel mixture is quick to prepare in a food processor, then shaped into perfect balls or patties and fried to perfection in a matter of minutes. Serve these irresistible falafels wrapped in soft pita bread, paired with creamy tahini sauce, or alongside a colorful array of fresh vegetables for a delightful meal. Vegan, protein-packed, and naturally gluten-free when using chickpea flour, this homemade falafel is an easy, budget-friendly way to bring restaurant-quality flavors to your kitchen.
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Recipe Information
Ingredients
- 1 cup dried chickpeas
- 0.5 piece onion
- 3 pieces garlic cloves
- 0.5 cup fresh parsley
- 0.5 cup fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 0.5 teaspoon baking powder
- 2 tablespoons all-purpose flour or chickpea flour
- 2 cups vegetable oil (for frying)
Instructions
Rinse the dried chickpeas and place them in a large bowl. Cover with water and soak for at least 12 hours or overnight.
Drain the soaked chickpeas and pat them dry with a clean kitchen towel.
In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, black pepper, and salt. Pulse until the mixture is well combined and resembles a coarse paste. Scrape down the sides of the processor as needed.
Add the baking powder and flour to the mixture. Pulse a few more times to incorporate. The mixture should hold together when pressed but not be overly wet. If it’s too wet, add more flour, one tablespoon at a time.
Transfer the falafel mixture to a bowl, cover, and refrigerate for 30 minutes to make it easier to shape.
Using slightly damp hands, form the mixture into small balls or patties, about 1.5 inches in diameter.
Heat the vegetable oil in a deep skillet or saucepan over medium heat until it reaches 350°F (175°C).
Carefully place the falafel balls into the hot oil, making sure not to overcrowd the pan. Fry in batches for 3-4 minutes per side, or until golden brown and crispy.
Remove the fried falafel from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serve the falafel warm with pita bread, tahini sauce, hummus, fresh veggies, or any accompaniments of your choice.
Nutrition Facts
Calories |
1231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 575 mg | 25% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 6.3 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 558 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
