Classic Falafel
These crispy falafel are made from ground chickpeas and herbs, then fried until golden brown. They are perfect served in pita bread with fresh vegetables and tahini sauce.
An original recipe by Forkin
- Total time
- 6 hr 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 497 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 250 gdried chickpea, soaked overnight
- 0.5 pcsyellow onion, roughly chopped
- 0.5 cupfresh parsley, roughly chopped
- 0.5 cupfresh cilantro, roughly chopped
- 3 clovegarlic, peeled
- 2 tbspall-purpose flour
- 1 tspbaking powder
- 1 tspground cumin
- 1 tspground coriander
- 1 tspsalt
- 0.5 tspblack pepper
- 4 cupvegetable oil, for frying
Equipment
food processor · deep pot · slotted spoon · wire rack · large bowl · kitchen towel
The method
Step by step
- 1
Place the dried chickpeas in a large bowl and cover with plenty of cold water; let them soak overnight for at least 12 hours.
Cook’s note: Ensure the chickpeas are fully submerged, as they will expand significantly.
- 2
Drain the soaked chickpeas thoroughly and pat them dry with a clean kitchen towel.
About 5 min
Cook’s note: Excess moisture can make the falafel mixture too wet.
- 3
Combine the drained chickpeas, yellow onion, fresh parsley, fresh cilantro, and garlic in a food processor.
About 2 min
- 4
Pulse the mixture until it is finely ground but still has some texture, not a smooth paste.
About 3 min
Cook’s note: Do not over-process, as this can make the falafel dense.
- 5
Transfer the mixture to a large bowl and stir in the all-purpose flour, baking powder, ground cumin, ground coriander, salt, and black pepper.
About 2 min
- 6
Mix everything well until thoroughly combined.
About 1 min
Cook’s note: You can use your hands to ensure an even distribution of spices.
- 7
Cover the bowl and refrigerate the falafel mixture for at least 1 hour, or up to 4 hours, to allow the flavors to meld and the mixture to firm up.
About 1 hr
Cook’s note: This step helps prevent the falafel from crumbling during frying.
- 8
Heat the vegetable oil in a deep pot or Dutch oven to 175°C (350°F).
About 10 min
Cook’s note: Use a thermometer to ensure the oil maintains a consistent temperature.
- 9
Form the falafel mixture into small balls or patties, about 3-4 cm in diameter, using your hands or a falafel scoop.
About 5 min
Cook’s note: Do not pack them too tightly.
- 10
Carefully lower a few falafel into the hot oil, ensuring not to overcrowd the pot.
About 1 min
Cook’s note: Frying in batches helps maintain the oil temperature.
- 11
Fry the falafel for 3-5 minutes, turning occasionally, until they are deep golden brown and cooked through.
About 15 min
- 12
Remove the falafel with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
About 1 min
- 13
Repeat with the remaining falafel mixture until all are fried.
- 14
Serve hot with your favorite accompaniments.
Per serving
Nutrition
- Calories
- 496.8kcal
- Protein
- 13.2g
- Carbs
- 46.2g
- Fat
- 30.3g
- Fibre
- 11.9g
- Sugar
- 8.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover falafel in an airtight container in the refrigerator.
Reheat falafel in an oven or air fryer at 180°C (350°F) until crispy and warmed through.
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