This Falafel Recipe is a Middle Eastern classic made with chickpeas, herbs, and spices. Crispy on the outside, soft on the inside, these golden fried falafels are perfect in pita wraps, salads, or as a protein-packed snack. 100% vegetarian, vegan, and incredibly delicious!
- Prep Time: 15 minutes (plus soaking)
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4-6
Ingredients
- 2 cups dried chickpeas (soaked overnight, not canned)
- 1 small onion, roughly chopped
- 3 cloves garlic
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper (optional)
- 1 tsp baking powder
- 3 tbsp flour (as needed)
- Salt & pepper to taste
- Vegetable oil for frying
Instructions
- Prepare chickpeas: Soak chickpeas overnight in water, then drain well. Do not use canned chickpeas (they are too soft).
- Make falafel mixture: In a food processor, combine soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, and pepper. Pulse until mixture is grainy but holds together. Add baking powder and flour if mixture is too wet.
- Shape falafel: Form mixture into small balls or patties.
- Fry: Heat oil to 180°C (350°F). Fry falafels in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels.
- Serve: Enjoy in pita bread with tahini sauce, fresh veggies, or as part of a mezze platter.
Tips & Variations
- Bake falafel at 200°C (400°F) for 20-25 minutes for a healthier option.
- Add sesame seeds to the mixture for extra nuttiness.
- Serve with hummus, tabbouleh, or pickled veggies for a full Middle Eastern meal.
- Make extra and freeze before frying for quick future meals.
