Crispy Classic Falafel
A Middle Eastern favorite made with chickpeas, fresh herbs, and spices—perfectly crispy on the outside and tender on the inside.
Equipment
- Food Processor
- Mixing Bowl
- Slotted Spoon
- Frying pan or deep pot
- Measuring Spoons
- Measuring Cups
- Paper Towels
Ingredients
Falafel Mix
- 1 ½ cups dried chickpeas soaked overnight and drained
- 1 small onion roughly chopped
- 3 cloves garlic
- ½ cup fresh parsley tightly packed
- ½ cup fresh cilantro tightly packed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp baking powder
- 1 tsp salt or to taste
- ½ tsp black pepper
- neutral oil for frying
Instructions
- In a food processor, combine soaked and drained chickpeas, onion, garlic, parsley, and cilantro. Pulse until a coarse, grainy paste forms.
- Add cumin, coriander, salt, pepper, and baking powder. Pulse again briefly until just combined. Do not over-process.
- Transfer the mixture to a bowl, cover, and chill for at least 30 minutes.
- Using clean hands or a falafel scoop, form mixture into balls or patties, about 2 tablespoons each.
- Heat oil in a deep pan to 350°F (175°C). Fry falafel in batches for 3–4 minutes per side or until golden brown and crispy.
- Transfer to paper towels to drain. Serve hot with tahini sauce, pita, and fresh vegetables.
Notes
Avoid using canned chickpeas as they contain too much moisture and may cause the falafel to fall apart. For a baked version, place shaped falafel on a baking tray, spray with oil, and bake at 400°F (200°C) for 25–30 minutes, flipping halfway.
Nutrition
Calories: 290kcalCarbohydrates: 30gProtein: 12gFat: 15gSaturated Fat: 2gSodium: 440mgPotassium: 480mgFiber: 9gSugar: 2gVitamin A: 20IUVitamin C: 10mgCalcium: 80mgIron: 3mg
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