Description
This crispy, golden falafel recipe is made from dried chickpeas, fresh herbs, and warm spices for bold Middle Eastern flavor in every bite. Naturally vegan and protein-rich, it’s perfect for pita wraps, bowls, or served with dips like tahini or hummus.
Ingredients
- 1 cup dried chickpeas (not canned)
- ½ tsp baking soda (for soaking)
- 1 cup fresh parsley leaves
- 1 cup fresh cilantro
- ¼ cup fresh dill (optional)
- 1 small onion, quartered
- 4–5 garlic cloves
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 ½ tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 1 tsp baking powder
- 1 tbsp sesame seeds
- Neutral oil for frying (e.g., canola or vegetable)
Instructions
- Soak chickpeas: In a large bowl, combine dried chickpeas with baking soda and cover with cold water. Soak overnight (12–18 hours), then drain and pat dry.
- Prepare mixture: In a food processor, pulse soaked chickpeas, parsley, cilantro, dill, onion, garlic, cumin, coriander, salt, pepper, and cayenne. Process until the mixture resembles coarse sand (not a paste).
- Chill: Transfer to a bowl. Stir in baking powder and sesame seeds. Chill for at least 1 hour.
- Shape: Using wet hands or a falafel scoop, form the mixture into small balls or patties.
- Fry: Heat oil to 350°F (175°C). Fry falafel in batches, 3–4 minutes per side, until crispy and golden. Drain on paper towels.
- Serve: Enjoy in pita wraps, bowls, or as a snack with dips.
Notes
Baking option: Bake at 400°F (200°C) for 25–30 minutes, flipping halfway through.
Add a kick: Add more cayenne or green chili for spicy falafel.
Customize: Add green onions or mint for a flavor twist.
Serving ideas: Pita wraps with veggies, tahini, or garlic sauce; over salads or rice bowls.
Storage: Store cooked falafel in the fridge up to 4 days, or freeze and reheat in the oven straight from frozen.
