Description
This classic falafel recipe features crispy, golden brown chickpea patties infused with fresh herbs and aromatic spices. Perfectly fried for a crunchy exterior and tender interior, these falafels make an excellent vegetarian and vegan-friendly appetizer or main dish.
Ingredients
Scale
Main Ingredients
- 1 cup dry chickpeas
- 1 small red onion - roughly chopped
- 4 cloves garlic - peeled
- ½ cup fresh cilantro leaves - roughly chopped (stems and all)
- ½ cup fresh parsley - roughly chopped (stems and all)
- ½ lemon - juiced
Spices & Binders
- 3 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- ½ teaspoon turmeric powder
- ½ teaspoon ground black pepper
For Frying
- Vegetable oil for frying (about 3 inches deep in pot)
Instructions
- Soak Chickpeas: Pour the chickpeas into a large bowl, cover with at least 3 inches of water, and let them soak for at least 8 hours or until they are tripled in size.
- Drain and Prepare Mixture: Drain, rinse, and drain the chickpeas again, then add them to a large food processor along with onion, garlic, cilantro, parsley, lemon juice, cornstarch, baking powder, cumin, chili powder, coriander powder, salt, turmeric, and pepper. Blend until the mixture forms a fine crumb texture.
- Refrigerate Mixture: Cover and refrigerate the falafel mixture for 1 hour to allow the flavors to meld and the spices to soak in.
- Heat Oil: Preheat 3 inches of vegetable oil in a large pot over medium heat to 375 degrees Fahrenheit (190 degrees Celsius).
- Form Balls: Using a 1-inch cookie scoop, portion out the falafel mixture and gently roll into balls by hand. Place formed balls on a plate.
- Fry Falafel: Carefully place 4-5 falafel balls at a time into the hot oil. Fry for about 5 minutes or until golden brown and crispy on the outside.
- Drain and Cool: Remove fried falafel with a slotted spoon and let them drain on a cooling rack set over a baking pan to remove excess oil.
- Repeat Frying: Continue frying the remaining falafel balls in batches, allowing the oil to return to temperature between batches.
- Rest and Serve: Let the falafel rest for 5 minutes before serving. Serve with tzatziki sauce, lemon wedges, and freshly minced parsley for garnish if desired.
Notes
- Store homemade falafel in an airtight container in the refrigerator for up to 4 days.
- Reheat falafel in a 375-degree Fahrenheit oven for 5-6 minutes or in a 350-degree Fahrenheit air fryer for 3-4 minutes until crispy and warmed through.
- The nutritional information does not include the vegetable oil used for frying.
- This recipe is naturally vegan, vegetarian, and gluten-free.
- If you prefer baking over frying, use the oven at 400 degrees Fahrenheit and bake on a greased sheet for 20-25 minutes, flipping halfway through for best texture.
Nutrition
- Serving Size: 1 falafel ball
- Calories: 60 kcal
- Sugar: 0.5 g
- Sodium: 300 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
