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A plate filled with freshly made homemade falafel, golden and crispy.

Falafel (Homemade)

This recipe guides you through making homemade falafel that are crispy on the outside and tender on the inside. It's a simple 3-step process to achieve perfectly golden-fried falafel.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dried chickpeas
  • 0.5 cup fresh parsley
  • 0.5 cup fresh cilantro
  • 0.5 onion
  • 2 garlic cloves
  • 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • vegetable oil for frying

Equipment

  • food processor
  • deep pan or skillet
  • slotted spoon
  • paper towels

Method
 

Preparation
  1. Soak the dried chickpeas in water overnight, then drain and rinse them thoroughly.
  2. Combine the soaked chickpeas, parsley, cilantro, onion, garlic, flour, baking powder, and spices in a food processor.
  3. Process the mixture until it's finely ground and well combined, but not completely smooth; it should have a slightly coarse texture.
Forming Falafel
  1. Shape the falafel mixture into small, flattened balls or patties, about 1 to 1.5 inches in diameter.
Frying Falafel
  1. Heat vegetable oil in a deep pan or skillet to 350-375°F (175-190°C).
  2. Carefully place the falafel into the hot oil, frying them in batches to avoid overcrowding the pan.
  3. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides, then remove with a slotted spoon and drain on paper towels.

Notes

For best results, use a falafel scoop to form uniform falafel. Serve immediately with tahini sauce, pita bread, and salad.