Description
Learn how to make delicious crispy falafel from scratch with this easy recipe. These vegan Middle Eastern chickpea fritters are flavorful and perfect for stuffing into pitas or serving over salads.
Ingredients
Scale
Main Falafel Mixture:
- 1 cup dried chickpeas (soaked overnight and drained)
- ½ cup chopped onion
- 3 cloves garlic
- ½ cup fresh parsley
- ½ cup fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon baking soda
- 1 tablespoon lemon juice
- 3 tablespoons all-purpose flour
For Frying:
- Vegetable oil
Instructions
- In a food processor, combine: soaked and drained chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne (if using), salt, and pepper. Pulse until the mixture forms a coarse, sticky dough—do not overprocess.
- Transfer mixture to a bowl, stir in: baking soda, lemon juice, and flour until well mixed. Cover and refrigerate for at least 30 minutes.
- Form the mixture into: small balls or patties.
- Heat oil in a deep skillet over medium heat: Fry the falafel in batches for 3–4 minutes per side, or until deep golden brown and crisp.
- Remove and drain on paper towels.
- Serve hot: in pita with veggies and tahini sauce, or over salads.
Notes
- Do not use canned chickpeas—they make the mixture too soft and prone to falling apart.
- For a baked version, brush patties with oil and bake at 375°F (190°C) for 25–30 minutes, flipping halfway.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: about 4 falafel
- Calories: 280
- Sugar: 2g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
