This homemade Falafel Recipe is the best falafel recipe! Made with dried chickpeas, fresh herbs, and spices, and then fried until golden brown, these crispy falafel are a great recipe to serve for lunch or dinner and make delicious party food.
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❤️ Why you'll love it
Authentic falafel: I was taught how to make this traditional falafel recipe from a the spouse of a professor at the university I worked at and they were from the middle east (Jordan).
Versatile: falafel is very versatile and can be served as a sandwich, salad, or as a part of an appetizer table.
High Protein: it is a vegetarian option that is packed with fiber and protein.
🥘 Ingredients
Dried chickpeas: these can be found in the grocery store with the other dried beans. The uncooked chickpeas will be be soaked in water to soften and then ground.
Fresh cilantro
Fresh parsley
Fresh garlic
Cumin powder
Baking soda: this is added to the water that soaks the dried chickpeas and helps to soften them.
Ground red pepper (also known as cayenne pepper)
Olive oil: used for frying, can sub vegetable oil if desired.
🔪 Instructions
- Add the dry chickpeas to a large bowl and cover completely with water and baking soda. Allow to soak up to 6 hours or overnight. Drain and rinse the chickpeas and add to a food processor.
- Pulse until the soaked chickpeas have broken down into small pieces. Add the onion, garlic, cumin, salt, pepper, and red pepper to the chickpea mixture. Process until well combined.
- Add the parsley and cilantro. Pulse until all ingredients have incorporated, scraping the sides down periodically.
- Heat a large skillet with enough olive oil to be about 2 inches of oil deep over medium-high heat until oil temperature is at 350 degrees. Portion out the falafel mixture using a falafel scoop or two spoons.
- Fry falafel in hot oil on each side 2-3 minutes or until golden brown.
- Remove falafel patties from skillet using a slotted spoon and place on paper towel-lined plate or baking sheet to allow excess oil to drain.
🥄 Equipment
Food Processor (12 cup capacity)
🥫Storage
Refrigerate: store leftovers in an airtight container in the fridge up to 5 days.
Freeze: store in a freezer safe sealed container up to 3 months.
Reheat: I highly recommend reheating in an air fryer for best results. Just heat at 350 degrees for 5-7 minutes, or reheat falafel in the oven on a large baking sheet at 350 degrees, until warmed.
📖 Variations
- Substitute 1 tablespoon of this falafel spice for the ground cumin.
💭 Tips
- Be sure to use dried chickpeas (also known as garbanzo beans). Canned chickpeas should not be substituted. They are already cooked and would make the falafel gummy.
- If you don't have a falafel scoop, use two large tablespoons and shape the falafel between the spoons (see video). This is a tip from the professor's spouse that I have followed many times!
- Deep frying is essential to get the best crispy falafel, This recipe shallow fries, which basically does the same thing however the pan-fried falafel will need to be flipped to cook both sides.
🙋 FAQ's
Yes, you can bake or air fryer the falafel, once shaped, place falafel on a parchment lined baking sheet or air fryer basket. Spray the tops of the falafel with cooking spray, then bake in a preheated oven at 400 degrees for 20-25 minutes, or air fry at 400 degrees for 15 minutes, flipping halfway through.
🍽 Serve with...
Make a falafel sandwich with pita Serve falafel balls in pita pockets with lettuce, tomatoes, cucumbers, and tahini sauce or as part of a mezze spread.
📚 Related Recipes
Roasted Red Pepper Hummus makes a delicious addition to a mezze spread!
Garlic Parm Wings are always a happy part of any party.
This Mediterranean Chickpea Salad is a delicious side dish that is great for picnics or potluck.
Make these Oven Roasted Chickpeas next time you have a snack attack.
I love this classic egg salad sandwich with bacon!
These fried cod fish sticks are gluten free, low carb, and keto friendly.
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📖 Recipe
Homemade Falafel Recipe with Dried Chickpeas
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Ingredients
- 2 cups dried chickpeas
- ½ cup onion finely chopped
- 1 cup fresh cilantro packed
- 1 cup fresh parsley packed
- ¼ cup lemon juice
- 8 cloves garlic
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon baking soda
- ¼ teaspoon red pepper ground
- 4 cups olive oil for frying
Instructions
- Add the dried chickpeas to a large mixing bowl and cover completely with water and baking soda. Allow to soak up to 6 hours or overnight. Drain and rinse the chickpeas and add to a food processor.
- Pulse until the chickpeas have broken down into small pieces. Add the onion, garlic, cumin, salt, pepper, and red pepper. Process until well combined.
- Add the parsley and cilantro. Pulse until all ingredients have incorporated, scraping the sides down periodically.
- Heat a large skillet with enough olive oil to be about 2" deep over medium high heat. Portion out the falafel using a falafel scoop or two spoons.
- Fry falafel on each side 2-3 minutes or until golden brown.
Video
Notes
Tips and Recommendations
- Be sure to use dried chickpeas (also known as garbanzo beans). Canned chickpeas should not be substituted. They are already cooked and would make the falafel gummy.
- Don't hesitate to soak the chickpeas in the baking soda water. This will help them soften.
- When the chickpeas have soaked overnight, they should have increased in volume by soaking up the water in the bowl.
- If you don't have a falafel scoop, use two large tablespoons and shape the falafel between the spoons (see video). This is a tip from the professor's spouse that I have followed many times!
- Substitute 1 tablespoon of this falafel spice for the ground cumin.
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