Go Back
Falafel

Falafel

Craving something delicious and hearty? Look no further than homemade Falafel. These crispy bites, made with fresh herbs and spices, are perfect for a healthy snack or a fulfilling meal. Enjoy them in wraps, salads, or on their own—with the flavors bursting in every bite, you'll want to make them tonight!
Print Recipe Pin Recipe
Prep Time 12 hours
Cook Time 10 minutes
Total Time 12 hours 10 minutes
Course Appetizers, Dinner
Cuisine Middle Eastern
Servings 12 servings
Calories 150 kcal

Equipment

  • Skillet
  • Mixing Bowl
  • Food Processor

Ingredients
  

  • 2 pounds dried chickpeas
  • 3 whole onions halved
  • 4 cloves garlic
  • 2 cups herbs split to your taste between parsley, cilantro, and dill
  • 1.5 tablespoons salt
  • 1 teaspoon cumin
  • 0.5 tablespoon coriander seeds
  • 2 cups falafel mix above
  • 1 teaspoon baking powder
  • 2/3 cups sesame seeds for coating
  • 2 cups oil neutral tasting

Instructions
 

  • Soak the chickpeas in enough water to cover more than double the amount. Soak that overnight.
  • Drain the chickpeas from all the water and keep it aside.
  • In a food processor, process the onions, garlic, and herbs until fine.
  • Remove them to a large deep bowl.
  • Start by processing the chickpeas in small batches to reach a fine texture that’s still coarse to the touch. It can’t be mushy or watery.
  • Fold the chickpeas mixture in at the large bowl and mix well.
  • The falafel mix now needs to be flavored with salt, cumin, and coriander seeds.
  • Mix everything well.
  • Divide the mixture into 2 cup portions. You should have 4 portions in total. Freeze three and work with one portion only.
  • Take the 2 cup falafel mix and add it to a bowl.
  • Add in the baking powder and start shaping the falafel by the tablespoon. Flatten them into a disc and coat both sides of each falafel in sesame seeds.
  • Start frying the falafel in medium hot oil (375 degrees temperature) for about minutes.
  • Try not to flip the falafel before it holds its shape; otherwise, it will crumble in the oil.
  • Drain the falafel on paper towels and serve.

Notes

  • Do soak your chickpeas: Overnight before using them.
  • Do use a food processor: To make life easier.
  • Do use lots of onions, garlic and herbs: To flavor the chickpeas! Falafel ingredients are simple, so make sure you use them generously!
  • Do make a big batch: One go and freeze most of it for later.
  • Don’t ever use canned chickpeas: Use only raw dried chickpeas or fava beans or a combo of both.
  • Don’t do baked falafel: It’s simply not falafel. You can call it a baked chickpea patty.
  • Don’t crowd your frying pan:
  • Don’t attempt to flip your falafel: As soon as it hits the oil, let it set and hold its shape before flipping.
  • Don’t under-fry or over-fry your falafel: Falafel is BEST enjoyed the day of while crispy. If you’ve got leftovers, you can re-crisp them in air fryer or in a 300 degree oven.
  • Falafel is freezer friendly: So freeze the raw falafel mix (without baking powder). When ready to serve defrost the mix, add baking powder and start frying.
Keyword Crispy Falafel, Easy Falafel Recipe, Homemade Falafel, Vegan Falafel