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Authentic Falafel Recipe

Close-up of a pile of golden-brown, crispy falafel balls with visible herbs on a white plate.
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Learn to make crispy, herb-packed chickpea fritters at home. This recipe guides you through soaking chickpeas and using a food processor for authentic street-food flavor, with tips for frying and baking.

Ingredients

Scale
  • 2 cups dried chickpeas, soaked overnight and drained
  • 1 cup fresh parsley, packed
  • 1 cup fresh cilantro, packed
  • 1 medium onion, roughly chopped
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour (or gluten-free flour blend)
  • 2 tablespoons baking powder
  • Vegetable oil, for frying (or cooking spray for baking)

Instructions

  1. Combine the soaked and drained chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, cayenne pepper (if using), salt, and black pepper in a food processor.
  2. Pulse until the mixture is finely ground but not a paste. You want some texture.
  3. Transfer the mixture to a bowl and stir in the flour and baking powder. Mix well.
  4. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up.
  5. For frying: Heat about 2 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
  6. Shape the falafel mixture into small balls or patties using your hands or a falafel scoop.
  7. Carefully drop the falafel into the hot oil, frying in batches to avoid overcrowding the pot.
  8. Fry for 3-5 minutes per side, until golden brown and cooked through.
  9. Remove falafel with a slotted spoon and drain on paper towels.
  10. For baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  11. Shape the falafel mixture into balls or patties.
  12. Place the falafel on the prepared baking sheet. Lightly spray or brush with oil.
  13. Bake for 20-25 minutes, flipping halfway through, until golden brown and firm.

Notes

  • Serve hot with tahini sauce, pita bread, and your favorite Middle Eastern sides.
  • For best results, do not use canned chickpeas; dried chickpeas are essential for the right texture.
  • If your falafel mixture seems too wet, add a tablespoon more flour at a time until it holds its shape.
  • You can prepare the falafel mixture a day in advance and store it in the refrigerator.

Nutrition

Find it online: https://kitchenslang.com/falafel-recipe-crispy-chickpea-fritters/