Description
This homemade falafel recipe makes crispy, golden chickpea patties that are perfectly seasoned and naturally vegan. Made with soaked dried chickpeas, fresh herbs, and warm spices, these falafel are ideal for pitas, bowls, or snacking straight from the pan.
Ingredients
- 1 cup dried chickpeas (soaked overnight, not canned)
- ½ medium onion, roughly chopped
- 3–4 garlic cloves
- ½ cup fresh parsley
- ½ cup fresh cilantro
- 1½ teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1–2 tablespoons all-purpose flour or chickpea flour
- Oil for frying or brushing if baking
Instructions
- Soak chickpeas overnight in a large bowl of water. Drain the next day.
- In a food processor, pulse soaked chickpeas, onion, garlic, herbs, cumin, coriander, and salt until finely minced but not a paste.
- Stir in baking powder and flour until the mixture holds when pressed.
- Chill the mixture for 30–60 minutes.
- Form into balls or patties.
- To Fry: Heat oil in a skillet to 350°F and fry falafel 2–3 minutes per side until golden.
- To Bake: Preheat oven to 400°F, brush falafel with oil, and bake 25–30 minutes, flipping halfway.
- Serve warm with tahini sauce, hummus, or in pitas with fresh veggies.
Notes
- Don’t use canned chickpeas—they’re too soft.
- Add cayenne or red pepper flakes for extra spice.
- Use chickpea flour to make this gluten-free.
- Air fry at 375°F for 12–15 minutes for a lighter option.
