Ingredients
Scale
Main Ingredients:
- 1 ½ cups dried chickpeas (soaked overnight, NOT canned)
- ½ cup fresh parsley (chopped)
- ½ cup fresh cilantro (chopped)
- ½ small onion (finely chopped)
- 3 garlic cloves (minced)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp baking soda
- 2 tbsp chickpea flour or all-purpose flour (optional, for binding)
Optional Add-Ins for Flavor:
- ½ tsp red pepper flakes (for a spicy kick)
- 1 tbsp lemon juice (for brightness)
- Sesame seeds (for extra nuttiness)
Cooking Oil for Frying:
- Vegetable oil, canola oil, or avocado oil (for deep-frying)
Instructions
- Soak the Chickpeas: Place dried chickpeas in a large bowl and cover with water. Let them soak for at least 12 hours or overnight. Drain and pat dry to remove excess moisture.
- Blend the Mixture: Add chickpeas, parsley, cilantro, garlic, onion, and spices to a food processor. Pulse until a coarse paste forms (avoid over-blending). Stir in baking soda and chickpea flour, then chill for 30 minutes.
- Shape the Falafel: Use a falafel scoop or spoon to form small balls or patties. If the mixture is too wet, add more flour for binding.
- Choose Your Cooking Method: Frying (Traditional Method): Heat oil to 350°F (175°C) and fry falafel for 3-4 minutes per side until golden brown. Baking (Healthier Option): Brush with oil and bake at 400°F (200°C) for 25-30 minutes, flipping halfway. Air Frying (Low-Oil Alternative): Lightly spray falafel with oil and air-fry at 375°F (190°C) for 12-15 minutes, shaking halfway.
- Serve & Enjoy: Serve in pita bread, wraps, or bowls with tahini sauce and fresh veggies. Pair with hummus, tabouli salad, or pickled vegetables for an authentic meal.
- Prep Time: 15 minutes (plus 12 hours soaking)
- Cook Time: 10-15 minutes
- Category: Main Course, Appetizer, Snack
- Method: Frying, Baking, Air Frying
- Cuisine: Middle Eastern, Mediterranean
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