Servings
Font
Back
Most Delicious Falafel Recipe (Fried or Baked)
4.9 from 1,398 votes

Most Delicious Falafel Recipe (Fried or Baked)

This falafel recipe uses soaked dried chickpeas combined with fresh herbs and spices to create a coarse, textured mixture ideal for shaping into balls or patties. The mixture includes paprika spices, green chile pepper, and chickpea flour for binding. The falafel can be fried or baked, with attention to oil temperature to ensure a golden crust without burning. The recipe outlines how to adjust moisture by adding flour or water to keep falafel intact while cooking.

Prep Time
45 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 18 falafel balls
Calories: 48 kcal
Course: Main Course
Cuisine: Mediterranean, Middle Eastern

Ingredients

  • 1 cup chickpeas soaked overnight (don't use canned chickpeas, dried
  • ½ cup onion roughly chopped
  • 1 cup parsley about a one large bunch, roughly chopped
  • 1 cup cilantro about a one large bunch, roughly chopped
  • 1 green chile pepper serrano or jalapeno pepper, small
  • 3 garlic cloves
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon cardamom
  • ¼ teaspoon black pepper
  • 2 tablespoons chickpea flour or other flour
  • ½ teaspoon baking soda
  • cooking oil for frying

Instructions

    Cup of Yum
  1. Soak your dried chickpeas overnight or for at least 8 to 12 hours. Note that the chickpeas will triple in size, so cover them with plenty of water. Then drain and rinse them.
  2. Pulse all the ingredients to a food processor. Add the chickpeas, onion, parsley, cilantro, garlic, green pepper, and spices to a food processor. I recommend roughly chopping up the onion, herbs, and pepper before adding for the best texture. Then, pulse the food processor but do not blend completely. The final mixture should resemble coarse sand.
  3. Chill the falafel. Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid and refrigerate the mixture for 30 minutes to one hour.
  4. Shape the falafel. Use your hands, an ice cream scoop or falafel scoop to form the falafel into balls or patties. If you find the mixture is too wet, you can add another tablespoon of chickpea flour. If it's too dry and crumbly, you can add a teaspoon or two of water or lemon juice.
  5. Cook the falafel. Once the falafel are formed, you can cook them by your preferred method mentioned above. To deep fry the falafel, add about 3 inches of oil to a pot on medium heat. Heat the oil to 350°F (175°C). Cook the falafel in batches (about 6 to 8 at a time) for 1 to 2 minutes or until golden.
  6. Remove the falafel. Use a skimmer to check the color of the falafel and make sure they don't overcook. Then remove them to a paper towel-lined plate.
  7. Serve the falafel immediately, while warm and crispy on the outside. They're delicious served with tahini sauce as well.

Notes

  • Maintain oil temperature to avoid burning the falafel while ensuring the inside cooks properly.
  • Adjust mixture consistency with chickpea flour or water to keep falafel from falling apart.
  • Falafel can be meal prepped by freezing the dough for up to three months before shaping and cooking.
  • Pre-shaped falafel can also be frozen and cooked straight from frozen, either baked or fried.

Nutrition Information

Calories 48kcal (2%) Carbohydrates 8g (3%) Protein 3g (6%) Fat 1g (2%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.3g (2%) Monounsaturated Fat 0.2g (1%) Sodium 166mg (7%) Potassium 141mg (3%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 359IU (7%) Vitamin C 7mg (8%) Calcium 21mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 18 falafel balls

Amount Per Serving

Calories 48

% Daily Value*

Calories 48kcal 2%
Carbohydrates 8g 3%
Protein 3g 6%
Fat 1g 2%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 0.2g 1%
Sodium 166mg 7%
Potassium 141mg 3%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 359IU 7%
Vitamin C 7mg 8%
Calcium 21mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.