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Falafel

Crispy homemade falafel made from soaked chickpeas, fresh herbs, garlic, and warm spices, fried until golden brown and served alongside grilled vegetables, hummus, and a yogurt dill sauce. This Middle Eastern–inspired meal is perfect for a relaxed dinner or date night.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Soaking Time 12 hours
Servings: 6 people
Course: Main Course
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

Falafel
  • 1 lb dried chickpeas garbanzo beans, soaked overnight
  • 1 small Vidalia or yellow onion roughly chopped
  • 1/4 cup fresh parsley chopped
  • 3 –5 cloves garlic
  • 1 1/2 tbsp flour
  • 1 tsp baking powder
  • 1 3/4 tsp salt
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • Pinch of ground cardamom
For Frying
  • Vegetable oil canola oil, grapeseed oil, or peanut oil (enough for ~1½ inches in a pan)
For Serving
  • Hummus
  • Yogurt dill sauce yogurt, fresh dill, lemon juice
  • Grilled vegetables
  • Warm pita bread

Method
 

  1. Place the dried chickpeas in a bowl and cover with water by several inches. Soak overnight (at least 12 hours). Drain thoroughly before using.
  2. Add soaked chickpeas, onion, parsley, garlic, flour, salt, cumin, coriander, black pepper, cayenne, and cardamom to a food processor.
  3. Pulse until the mixture resembles coarse couscous—a textured paste that still has some granularity.
  4. Transfer the mixture to a bowl and refrigerate for about 1 hour to allow it to firm up.
  5. Just before forming the falafel balls, stir in the baking powder. Then form the mixture into balls roughly golf-ball or ping-pong-ball size. Place formed balls on a tray until ready to fry.
  6. Pour oil into a sauté pan to about 1½ inches deep and heat to 375°F (190°C).
  7. Carefully place falafel balls into the hot oil. Fry 2–3 minutes per side until golden brown. Remove with a slotted spoon and drain on paper towels or a wire rack.
  8. Serve hot with hummus, yogurt dill sauce, grilled vegetables, and pita.

Notes

Use dried chickpeas, not canned.
Soaked dried beans produce the correct texture for falafel; canned chickpeas are too soft and can cause the mixture to fall apart.
If the falafel mixture falls apart while frying, return it to the food processor and add 1 egg or a little more flour (for a vegan option) to help bind the mixture.
Make ahead tip: The uncooked falafel balls can be refrigerated for several days before frying.