Homemade Falafel Recipe

Introduction

Homemade falafel is a delicious and satisfying Middle Eastern favorite made from chickpeas seasoned with fresh herbs and spices. Crispy on the outside and tender inside, these falafels pair perfectly with tahini sauce for a flavorful meal or snack.

Ingredients

• 1 cup dried chickpeas
• 1/2 small white onion, coarsely chopped
• 4 garlic cloves, coarsely chopped
• 1/4 cup fresh cilantro, coarsely chopped
• 1/4 cup fresh parsley, coarsely chopped
• 1 1/2 tsp kosher salt
• 1 tsp baking powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/4 cup all-purpose flour
• Vegetable oil, for frying (6 to 8 cups)
• Tahini sauce, for serving

Instructions

1. Step 1: In a large bowl, cover the dried chickpeas with cold water by at least 2 inches. Cover and refrigerate overnight to soak.
2. Step 2: Drain the soaked chickpeas well and pat dry. Transfer to a food processor and pulse until chickpeas are halfway broken down.
3. Step 3: Add onion, garlic, cilantro, parsley, salt, baking powder, coriander, and cumin to the food processor. Pulse until the mixture is finely chopped but not a paste.
4. Step 4: Sprinkle the flour over the mixture and pulse just until combined. The mixture should be wet but hold together.
5. Step 5: Using a 1-ounce cookie scoop or two spoons, portion the mixture into 1-inch balls (about 2 tablespoons each). Roll each ball between clean hands until smooth and compact. Arrange on a clean plate or parchment-lined baking sheet.
6. Step 6: Pour vegetable oil into a large, heavy pot to a depth of 2 inches. Heat oil over high heat until a deep-fry or candy thermometer reads 350°F (175°C).
7. Step 7: Working in batches of 6 to 7, gently lower the falafel balls into the hot oil. Fry until deeply browned on all sides, about 2 to 3 minutes, adjusting heat as necessary.
8. Step 8: Remove falafels with a slotted spoon and transfer to a wire rack set over a baking sheet to drain and cool slightly.
9. Step 9: Serve warm with tahini sauce alongside for dipping or drizzling.

Tips & Variations

• For best texture, never use canned chickpeas; soaking dried chickpeas overnight is essential.
• If you prefer baked falafel, arrange balls on a baking sheet and bake at 375°F (190°C) for 20-25 minutes, turning halfway.
• Add a pinch of cayenne or chili flakes to the mixture for a spicy twist.
• Fresh herbs like dill or mint can be added for different flavors.
• Use a frying thermometer to maintain consistent oil temperature for crispiness.

Storage

Store cooked falafel in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350°F (175°C) oven for 10 minutes or until heated through to restore some crispness. Falafel can also be frozen for up to 1 month; thaw and reheat in the oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas instead of dried?

It’s best to use dried chickpeas soaked overnight because canned chickpeas are too soft and will create a mushy falafel that doesn’t hold together well.

How do I prevent falafel from falling apart while frying?

Be sure the mixture is finely chopped but not a paste, and add the flour to help bind it. Also, gently press and roll the balls to compact them before frying. Maintaining the oil temperature ensures they cook quickly and hold their shape.

Homemade Falafel Recipe

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4.8 from 75 reviews

This Homemade Falafel recipe offers a classic Middle Eastern dish made from soaked chickpeas blended with fresh herbs and spices, then deep-fried to golden perfection. Crispy on the outside and tender inside, these falafel balls are served with a creamy tahini sauce, perfect as a snack or part of a meal.

• Author: Elena
• Prep Time: 12 hours 15 minutes
• Cook Time: 15 minutes
• Total Time: 12 hours 30 minutes
• Yield: Approximately 20 falafel balls 1x
• Category: Snack
• Method: Frying
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Falafel

• 1 cup dried chickpeas
• 1/2 small white onion, coarsely chopped
• 4 garlic cloves, coarsely chopped
• 1/4 cup fresh cilantro, coarsely chopped
• 1/4 cup fresh parsley, coarsely chopped
• 1 1/2 tsp kosher salt
• 1 tsp baking powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/4 cup all-purpose flour
• Vegetable oil, for frying (6 to 8 cups)

For Serving

• Tahini sauce

Instructions

1. Soak Chickpeas: In a large bowl, cover the dried chickpeas with cold water by at least 2 inches. Cover the bowl and refrigerate overnight to soften the chickpeas properly.
2. Prepare Falafel Mixture: Drain the soaked chickpeas well and pat dry. Transfer them to a food processor and pulse until they are halfway broken down. Add the chopped onion, garlic, cilantro, parsley, kosher salt, baking powder, ground coriander, and ground cumin to the processor. Continue pulsing until the ingredients are finely chopped but not turned into a paste. Sprinkle the flour over the mixture and pulse just enough to combine everything evenly.
3. Form Falafel Balls: Using a 1-ounce cookie scoop or two spoons, shape the chickpea mixture into 1-inch balls (approximately 2 tablespoons each). With clean hands, roll each ball between your palms, gently squeezing to compact the mixture until it becomes smooth and firm, though still somewhat moist. Place the shaped falafel balls onto a clean plate or a parchment-lined baking sheet.
4. Heat Oil and Fry: In a large heavy pot fitted with a deep-fry or candy thermometer, pour in vegetable oil to a depth of 2 inches. Heat over high heat until the oil reaches 350°F. Position a wire rack on top of a baking sheet to drain fried falafel. Working in batches of 6 to 7, carefully lower the falafel balls into the hot oil and fry, adjusting heat as needed, until they turn deeply browned and crisp on all sides, about 2 to 3 minutes per batch.
5. Drain and Serve: Using a slotted spoon, remove the falafel from the oil and transfer them to the wire rack to drain excess oil and cool slightly. Serve the falafel warm alongside tahini sauce for dipping.

Notes

• Soaking chickpeas overnight is essential for the right texture; do not use canned chickpeas as they are too soft.
• Use fresh herbs for the best flavor.
• Maintain oil temperature at 350°F to ensure falafel cooks evenly without absorbing too much oil.
• Falafel mixture should be wet enough to stick together but not too wet to fall apart in the oil.
• If mixture feels too loose, add a little more flour to help bind.
• Serve immediately for best crispness, but falafel can be kept warm in a low oven for a short time.

Keywords: falafel, homemade falafel, deep-fried chickpea balls, Middle Eastern snack, vegetarian falafel