Homemade Falafel
This homemade falafel recipe is easy to follow and makes delicious falafels that are crispy on the outside and soft and fluffy on the inside. Learn how to make this staple of Middle Eastern cuisine at home and ditch the take out.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups dried chickpeas (Not canned or cooked chickpea)
- 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
- oil for frying
Instructions
- 1
Soak chickpeas in 8 cups of water for 12 to 18 hours so they're not hard anymore.
- 2
When chickpeas are soaked through, discard the water and set the chickpeas aside.
- 3
Place the onion, garlic cloves, parsley and cilantro in a bowl of a food processor.
- 4
Pulse a few times until they're finely chopped.
- 5
Add in chickpeas, cumin, salt and black pepper. Process until you have a smooth mixture.
- 6
Add in chickpea flour and baking powder and process for another 30 seconds.
- 7
Cover and refrigerate for at least 30 minutes.
- 8
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.
- 9
Scoop out the falafels using an ice cream scoop and make patties with 1/2 inch in thickness.
- 10
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.
- 11
Place the cooked falafels on a plate lined with paper towel to absorb extra oil.
- 12
Serve with pita, salad, hummus and tahini sauce.