Falafel Recipe

A tried-and-true falafel recipe that yields golden, herb-scented chickpea fritters—crisp outside, tender inside—perfect for pita, bowls or a mezze platter.

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Course: Appetizer

Cuisine: Middle Eastern

Keyword: falafel, chickpea fritters, Middle Eastern, vegetarian, tahini

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings (about 18–22 small falafel)

Calories: 380kcal

Ingredients

1 1/2 cups dried chickpeas soaked overnight, drained
1 small onion roughly chopped
4 garlic cloves
1 cup fresh parsley leaves packed
1/2 cup fresh cilantro leaves packed
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp baking powder
1 tsp sea salt adjust to taste
1/2 tsp freshly ground black pepper
2 tbsp all-purpose flour or chickpea flour as needed
1 –2 tbsp lemon juice
Vegetable oil for frying

Instructions

Drain soaked chickpeas and pat dry; do not use canned as texture differs.
In a food processor, pulse chickpeas until grainy but not a paste.
Add chopped onion, garlic, parsley and cilantro; pulse until combined.
Add cumin, coriander, salt and pepper; pulse to mix evenly.
Transfer mixture to a bowl; stir in baking powder and 1–2 tbsp flour to bind.
Add lemon juice, adjust seasoning, then chill mixture 30–60 minutes to firm up.
Heat 1–2 inches of oil in a skillet to about 350°F (180°C) or use moderate heat for shallow frying.
Form mixture into small balls or patties using a spoon or scoop, keeping sizes uniform.
Fry in batches 2–3 minutes per side until deep golden and crisp; avoid overcrowding the pan.
Drain on paper towels and keep warm in a low oven while finishing remaining batches; serve with tahini, lemon and fresh salad.

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