Homemade Falafel Recipe
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Refrigeration
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
395 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Homemade Falafel Recipe
Description
The recipe starts with dried chickpeas soaked for 12 to 18 hours to soften without cooking. Fresh ingredients like onion, garlic, parsley, and cilantro are finely processed with spices to form a smooth mixture. Flour and baking powder bind the mixture, which is chilled before shaping into patties to help hold their shape during frying.
The patties are fried in moderately hot oil, carefully monitored by bubbling around a toothpick test, cooking about four minutes until a crispy golden crust forms with a cooked, moist inside. The falafel flavor balances earthiness from chickpeas, warmth from cumin, fresh herbs, and a delicate peppery note.
Traditionally, these falafels can be served in pita bread, with tahini sauce, hummus, or salads such as tabbouleh and fattoush, making a versatile main or appetizer.
The recipe notes highlight freezing uncooked falafels for later use, substituting all-purpose flour instead of chickpea flour if needed, and caution against using canned or cooked chickpeas to prevent sogginess. Baking is possible by brushing with olive oil and baking for 25 minutes for a less oily version.
Ingredients
- 2 cups chickpeas Not canned or cooked chickpea, dried
- 1 small yellow onion cut into quarters
- 4 cloves garlic
- 1 cup parsley stems removed
- 1 cup cilantro stems removed
- 2 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp all-purpose flour
- 1 tsp baking powder
- cooking oil for frying
Instructions
- Soak chickpeas in 8 cups of water for 12 to 18 hours so they're not hard anymore.
- When chickpeas are soaked through, discard the water and set the chickpeas aside.
- Place the onion, garlic cloves, parsley and cilantro in a bowl of a food processor.
- Pulse a few times until they're finely chopped.
- Add in chickpeas, cumin, salt and black pepper. Process until you have a smooth mixture.
- Add in chickpea flour and baking powder and process for another 30 seconds.
- Cover and refrigerate for at least 30 minutes.
- Once you're ready to fry, fill a sauce pan up to 2 inches with canola or vegetable oil. Heat the oil on medium until it's hot enough. You will know this by having a toothpick touch the bottom of the sauce pan. If it starts bubbling, then it's ready.
- Scoop out the falafels using an ice cream scoop and make patties with 1/2 inch in thickness.
- Carefully drop the falafels in the hot oil, 4 at a time and fry them for about 4 minutes until they are golden brown. Do not over crowd the sauce pan or they won't cook properly.
- Place the cooked falafels on a plate lined with paper towel to absorb extra oil.
- Serve with pita, salad, hummus and tahini sauce.
Notes
- Freeze uncooked falafel patties for about one hour, then store in a sealed bag for future frying.
- All-purpose flour can replace chickpea flour for binding if necessary.
- Avoid using cooked or canned chickpeas to prevent mushy falafels that fall apart during frying.
- Ensure chickpeas are soaked sufficiently (12 to 18 hours) for easy processing and proper texture.
- Monitor oil temperature to avoid undercooked interiors with overly browned exteriors.
- For baking, brush falafels with olive oil and bake at 350°F for 25 minutes, flipping halfway.
- Serve with pita, fattoush, hummus, tahini sauce, or tabbouleh salad for traditional accompaniments.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 67g | 22% |
| Protein | 21g | 42% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 621mg | 26% |
| Potassium | 1177mg | 25% |
| Fiber | 19g | 76% |
| Sugar | 12g | 24% |
| Vitamin A | 1613IU | 32% |
| Vitamin C | 27mg | 30% |
| Calcium | 201mg | 20% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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