Description
These authentic falafels are crispy on the outside, fluffy on the inside, and packed with fresh herbs and aromatic spices. Made from scratch using dried chickpeas for the perfect texture.
Ingredients
Scale
- 2 cups dried chickpeas, soaked overnight (do not use canned)
- 1 medium onion, roughly chopped
- 4 garlic cloves
- 1 cup fresh parsley and cilantro combined
- 2 teaspoons cumin
- 2 teaspoons coriander
- 1 teaspoon salt
- ½ teaspoon baking soda
- Vegetable oil for frying
Instructions
- Soak chickpeas in cold water for 12-24 hours. Drain well.
- Process chickpeas, onion, garlic, and herbs in a food processor until finely minced but not pasty.
- Add spices, salt, and baking soda. Pulse to combine. Rest mixture for 30 minutes.
- Form into golf ball-sized portions, slightly flattened.
- Heat oil to 350°F (175°C). Fry in batches until golden brown, about 3-4 minutes per side.
Notes
- Never use canned chickpeas – they’ll make your falafel fall apart
- Mixture can be refrigerated for up to 24 hours before frying
- For baking, brush with oil and bake at 375°F (190°C) for 25-30 minutes
- Prep Time: 30 minutes (plus 12 hours soaking)
- Cook Time: 15 minutes
Nutrition
- Calories: 320
- Sodium: 440mg
- Fat: 11g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 14g