Easy Homemade Falafel
Homemade falafel is simple to create and most importantly super delicious! As soon as you taste our fantastic recipe for these golden nuggets you will instantly feel that they are worth the time and never ever buy the frozen ones again!
- 2 cups dried chickpeas
- 1 onion
- 4 cloves garlic
- 3 tablespoons fresh parsley (chopped)
- 3 tablespoons fresh cilantro (chopped)
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon sesame seeds
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 2 tablespoons flour
- Vegetable oil (for frying)
Soak the chickpeas in cold water for 24 hours. Drain and rinse. If you're using canned chickpeas, (we really recommend using dried ones) rinse and drain them well.
- In a food processor, combine chickpeas, chopped onion, garlic, parsley, cilantro, cumin, coriander, cayenne pepper, salt, and pepper. Blend until you get a paste. Do not over-process; you want some texture.
- Transfer the mixture to a bowl and stir in 1-2 tablespoons of flour and baking powder. This helps bind the mixture together. Start with 1 tablespoon of flour and add more if needed. Cover the bowl and refrigerate for 1-2 hours.
After chilling start shaping your patties. Scoop a tablespoon of the mixture and form it into a small ball.
Heat about 2 inches of vegetable oil in a deep pot or skillet on medium-high heat. Carefully drop the falafel patties into the hot oil and fry until they are deep golden brown and crispy (about 3-4 minutes per side).
Remove the falafel using a slotted spoon and place them on a plate lined with paper towels to remove excess oil.
Serve the falafel in pita bread or flatbreads with tahini sauce or yogurt sauce and your choice of fresh veggies. Enjoy!
- Use Dried Chickpeas: While canned chickpeas are convenient, using dried chickpeas that have been soaked for at least 24 hours will give you a better texture and flavor.
- Dry the Chickpeas: After soaking dried chickpeas, make sure to drain them thoroughly and pat them dry with a clean kitchen towel. Excess moisture can make the falafel mixture too wet.
- Fresh Ingredients: Use fresh herbs like parsley and cilantro for the best flavor. Freshly ground cumin and coriander seeds also enhance the taste.
- Texture is Key: Don't over-process the falafel mixture in the food processor. It should be a coarse paste with some texture, not a smooth puree.
- Chill the Mixture: Refrigerate the falafel mixture for at least an hour before shaping and frying. This helps the mixture firm up and makes it easier to shape.
- Use Proper Oil Temperature: Maintain a consistent oil temperature of around 350°F (175°C) while frying. This ensures that the falafel cooks evenly and becomes crispy.
- Test a Sample: Before frying all the falafel, fry a small sample to check if the mixture holds together. If it falls apart, you may need to add more flour to bind the mixture.
- Don't Overcrowd the Pan: Fry falafel in batches, making sure not to overcrowd the pan. This allows them to cook evenly and become crispy.
- Drain on Paper Towels: After frying, place the falafel on paper towels to remove excess oil. This keeps them crispy and prevents them from becoming greasy.
- Serve Fresh: Falafel is best when served immediately. However, if you need to reheat them, you can do so in the oven to help retain their crispiness.
- Feel free to customize your falafel by adding other ingredients like grated carrots or chopped bell peppers for added flavor and texture.
- Serve falafel with traditional accompaniments like tahini sauce, hummus, chopped cucumbers, tomatoes, lettuce, and pickles for a complete and satisfying meal.