Homemade Falafel Classic (Printable Version)
Crispy falafel balls blended with chickpeas, herbs, and spices for wraps, salads, or snacks.
# What You'll Need:
→ Main Ingredients
01 -
1 cup dried chickpeas
02 -
1/2 large onion, roughly chopped (about 1 cup)
03 -
1/2 cup finely chopped fresh parsley
04 -
1/4 cup finely chopped fresh cilantro
05 -
1 teaspoon salt
06 -
4 cloves garlic
07 -
2 teaspoons ground cumin
08 -
1 teaspoon ground coriander
09 -
1 teaspoon baking powder
10 -
4 tablespoons chickpea flour
# Step-by-Step Guide:
01 -
Place dried chickpeas in a large bowl and cover with at least 2 inches of water. Soak uncovered for 24 hours to soften.
02 -
Drain soaked chickpeas and add to a food processor with chopped onion, parsley, cilantro, salt, garlic, coriander, and cumin. Pulse until finely chopped but not pureed, maintaining texture.
03 -
Transfer mixture to a bowl, then stir in chickpea flour and baking powder until fully incorporated and batter holds shape.
04 -
Shape mixture into small balls about one heaping tablespoon each, flatten slightly, and place on parchment-lined tray.
05 -
Refrigerate formed falafel for 1 hour to help set and prevent breakage during cooking.
06 -
Fill a skillet with 2 inches of oil and heat over medium heat until hot but not smoking.
07 -
Gently add falafel balls to hot oil, frying about six at a time without crowding. Cook undisturbed for 30 to 60 seconds until sides turn golden and falafel hold together.
08 -
Turn falafel carefully and fry an additional 30 seconds until golden brown.
09 -
Remove falafel with a slotted spoon and place on paper towel-lined tray to absorb oil.
10 -
Continue frying remaining falafel balls in batches until all are cooked and crispy.
# Additional Notes:
01 -
Soaking chickpeas overnight is essential to achieve the correct texture for falafel.