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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/homemade-falafel-recipe/