Easy Homemade Falafel
Crispy on the outside and tender inside, these easy homemade falafels are made with chickpeas, herbs, and warm spices—perfect for pita pockets, salads, or mezze platters.
Ingredients
- 1 15 oz can can chickpeas, drained and rinsed well you can also use dry chickpeas but must soak them overnight
- ½ small onion, roughly chopped
- 2 or 3 cloves garlic minced
- 1/2 cup cup fresh parsley (or parsley + cilantro combo) cilantro will add more flavor
- 1 tsp ground cumin
- 1 tsp ground corriander
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 tsp baking powder
- 1½–2 tbsp all-purpose flour (or chickpea flour)
- 1 tbsp lemon juice
- 2-3 tbsp olive oil (for the mixture)
- Neutral oil for frying (avocado, canola, vegetable)
Instructions
- Dry the chickpeas well After rinsing, pat them very dry with paper towels. This helps the falafel hold together.
- Blend the mixture Add chickpeas, onion, garlic, herbs, cumin, coriander, salt, and pepper to a food processor. Pulse until crumbly but not smooth—think coarse sand.
- Finish the mix Transfer to a bowl. Stir in baking powder, flour, lemon juice, and olive oil. The mixture should hold together when pressed but not feel wet.
- Rest (important!) Cover and refrigerate 20–30 minutes. This firms everything up.
- Shape Scoop about 2 tablespoons per falafel and gently form balls or small patties.
- Fry Heat about 1 inch of oil in a skillet over medium heat (350°F / 175°C). Fry in batches 2–3 minutes per side until deep golden and crisp.
- Drain & serve Drain on paper towels. Serve hot.
- serve hot
- enjoy!
- Serve with your choice of Tahini sauce
Notes
Tahini Sauce