Falafel Recipe
Crispy, herb-forward falafel made from soaked chickpeas, fresh parsley and cilantro, warm spices and tahini — perfect for pita sandwiches, salads, or as a snack.
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Servings: 4 servings (about 18–24 small falafel)
Calories: 260kcal
Ingredients
- 1 1/2 cups dried chickpeas soaked overnight, drained
- 1 small onion roughly chopped
- 4 garlic cloves
- 1 cup fresh parsley packed
- 1/2 cup fresh cilantro optional, packed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground black pepper
- 1 tsp salt
- 1/2 –1 tsp baking powder
- 2 –3 tbsp all-purpose flour or chickpea flour
- 1/2 tsp cayenne or paprika optional
- Vegetable oil for frying
- Sesame seeds for garnish optional
Instructions
- Soak dried chickpeas in plenty of cold water for 8–12 hours; drain and rinse thoroughly.
- Pulse the soaked chickpeas in a food processor until coarse crumbs form; avoid pureeing to a paste.
- Add the chopped onion, garlic, parsley, cilantro, cumin, coriander, salt and pepper; pulse to combine into a coarse, slightly sticky mixture.
- Scrape the bowl and pulse again so the mixture holds together when pressed but is not smooth.
- Stir in baking powder and 2 tablespoons flour; add up to 1 more tablespoon flour if mixture is too wet.
- Transfer the mixture to a bowl, cover and chill for 30–60 minutes to firm up for easier shaping.
- Shape the mixture into small balls or patties (about 1.5 inches) using wet hands or a scoop for even sizes.
- Heat 1–1.5 inches of oil in a skillet to around 350°F (175°C) for deep frying, or preheat oven to 400°F (200°C) for baking.
- Fry a few falafel at a time, turning as needed, until deep golden and crisp, about 3–4 minutes per side; drain on paper towels. If baking, place on a tray, brush with oil and bake 20–25 minutes, turning once.
- Serve hot with tahini sauce, pita, salad, and garnish with sesame seeds and chopped parsley.
Nutrition
Serving: 4g | Calories: 260kcal | Carbohydrates: 26g | Protein: 10g | Fat: 12g | Fiber: 6g