Description
This homemade falafel recipe features perfectly crispy and flavorful falafel balls made from soaked chickpeas, fresh herbs, and aromatic spices. Fried to golden perfection, these falafels are ideal for serving with creamy tahini sauce as a delicious Middle Eastern appetizer or main dish.
Ingredients
Scale
Falafel
- 1 cup dried chickpeas
- 1/2 small white onion, coarsely chopped
- 4 garlic cloves, coarsely chopped
- 1/4 cup fresh cilantro, coarsely chopped
- 1/4 cup fresh parsley, coarsely chopped
- 1 1/2 tsp kosher salt
- 1 tsp baking powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/4 cup all-purpose flour
- Vegetable oil, for frying (6 to 8 cups)
For Serving
- Tahini sauce
Instructions
- Soak the Chickpeas: In a large bowl, cover the dried chickpeas with cold water by at least 2 inches. Cover the bowl and refrigerate overnight to allow the chickpeas to soften and expand.
- Prepare the Falafel Mixture: Drain the chickpeas thoroughly and pat dry to remove excess moisture. Transfer them to a food processor and pulse until the chickpeas are halfway broken down. Add the coarsely chopped onion, garlic, cilantro, parsley, kosher salt, baking powder, ground coriander, and ground cumin. Continue pulsing until the mixture is finely chopped but not turned into a paste. Sprinkle the all-purpose flour over the mixture and pulse just enough to combine it evenly.
- Form the Falafel Balls: Using a 1-ounce cookie scoop or two spoons, portion the chickpea mixture into roughly 1-inch balls (approximately 2 tablespoons each). Using clean hands, roll each ball by tossing it between your palms and lightly squeezing to compress the mixture, creating smooth, compact falafel balls. Arrange them on a clean plate or a baking sheet lined with parchment paper.
- Heat the Oil: Pour vegetable oil into a large heavy pot to a depth of about 2 inches. Insert a deep-fry or candy thermometer. Heat the oil over high heat until the thermometer reads 350°F (177°C).
- Fry the Falafel: Working in batches of 6 to 7 falafel balls at a time, gently lower them into the hot oil using a slotted spoon or spatula. Fry them until they become deeply browned and crisp on all sides, which should take approximately 2 to 3 minutes. Adjust the heat as needed to maintain the oil temperature.
- Drain and Serve: Remove the fried falafel from the oil using a slotted spoon and transfer them to a wire rack set inside a baking sheet to drain excess oil and cool slightly. Serve the falafel warm alongside tahini sauce for dipping and drizzling.
Notes
- Soaking the chickpeas overnight is essential for creating the right texture; do not use canned chickpeas for this recipe.
- Keep the mixture slightly wet when forming balls to ensure the falafel hold together during frying.
- Maintaining the oil temperature is crucial to prevent greasy or undercooked falafel.
- Falafel can be kept warm in a low oven (200°F) on a wire rack.
- For a gluten-free variation, substitute the all-purpose flour with chickpea flour or a gluten-free flour blend.
- Prep Time: 12 hours 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Middle Eastern
Keywords: falafel, homemade falafel, Middle Eastern, chickpeas, vegetarian appetizer, fried falafel, tahini
