Falafel

 

Crispy Homemade Falafel

There’s nothing quite like the taste of freshly made falafel—crunchy on the outside, tender and flavorful on the inside. This recipe uses dried chickpeas (never canned!) for the perfect texture and authentic taste. Whether you tuck them into warm pita or serve them over a fresh salad with creamy tahini, these falafel are a guaranteed crowd-pleaser.

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Ingredients

Falafel Mixture:

• 2 cups (400 g) dried chickpeas — do not substitute canned; see notes

• 1 small onion

• 4 garlic cloves

• ⅓ cup fresh parsley

• ½ cup fresh cilantro

• 4 tablespoons (30 g) flour, breadcrumbs, or chickpea flour (gluten-free option)

• 1¼ teaspoons salt

• ¼ teaspoon black pepper

• 1 teaspoon cumin

• 1 teaspoon paprika

• 2 teaspoons baking soda

• Oil for frying

For Serving:

• Pita bread

• Chopped salad

• Tahini sauce

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Instructions

1. Soak the Chickpeas
   Place the dried chickpeas in a large bowl and cover them with 2–3 inches of cold water. Let them soak overnight. The next day, drain and rinse well.

2. Blend the Mixture
   Add the soaked chickpeas to a food processor along with the onion, garlic, parsley, cilantro, baking soda, and all the spices. Pulse until the mixture is finely processed—smooth but still slightly crumbly.

3. Combine and Chill
   Transfer the mixture to a bowl and mix in the flour or breadcrumbs. Cover and refrigerate for about 1 hour to help it firm up.

4. Heat the Oil
   In a deep pan, heat oil to 360°F (180°C).

5. Shape the Falafel
   With slightly wet hands, form the chilled mixture into 1-inch balls.

6. Fry Until Crisp
   Fry 4–6 falafel at a time for 3–4 minutes, or until golden brown and crunchy. Place them on paper towels to drain excess oil.

7. Serve and Enjoy
   Enjoy your falafel on their own or stuffed inside warm pita with fresh salad and a generous drizzle of tahini sauce.