Falafel
Falafel is a beloved Middle Eastern street food made from ground chickpeas, herbs, and spices, shaped into balls or patties, and traditionally deep-fried until golden and crisp. It’s naturally vegan, packed with protein and flavor, and perfect served in warm pita with fresh veggies, creamy tahini, and tangy pickles. This homemade version brings the authentic texture and taste of classic falafel—crispy on the outside, tender on the inside—right to your kitchen.
Ingredients
- 1 cup Dried chickpeas soaked 24 hours, drained, rinsed, and patted dry (do not cook them!)
- ½ cup Onion chopped
- 3 Garlic cloves
- 1 tsp Lemon zest
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- ¾ tsp Salt or to taste
- ¼ tsp Baking powder
- 1 cup Chopped fresh Cilantro (leaves and stems), patted dry
- ½ cup Chopped fresh Parsley (leaves and stems), patted dry
- 1 tbsp Extra-virgin olive oil
- Oil for frying
Instructions
Prep the Mixture:
- In a large food processor, combine the soaked (but uncooked) chickpeas, onion, garlic, lemon zest, cumin, coriander, salt, baking powder, cilantro, parsley, and olive oil.
Pulse Until Combined:
- Process the mixture until it’s finely chopped and holds together when pressed—think coarse meal, not a paste. Scrape down the sides of the bowl as needed. If the mixture is too crumbly, pulse a few more times.
Shape the Falafel:
- Use a 2-tablespoon scoop or your hands to form the mixture into 12 to 15 small balls or patties. Don’t pack them too tightly—this helps keep them light and fluffy.
Fry the Falafel:
- Heat oil in a deep skillet or saucepan over medium heat (to about 350°F/175°C). Fry the falafel in batches, being careful not to overcrowd the pan. Cook for 2–3 minutes per side, or until deeply golden and crisp. Transfer to a paper towel-lined plate to drain.
Assemble & Serve:
- Serve the falafel warm, stuffed in pita with a generous spread of hummus, diced cucumbers and tomatoes, pickled red onions, fresh herbs, and plenty of tahini sauce. Don’t forget a squeeze of lemon juice!
Notes
💡 Tip
Soaking the chickpeas for a full 24 hours is essential for the right texture—do not substitute canned chickpeas, or your falafel may fall apart in the oil.