Name: Falafel Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 12 h 30 min
Cuisine: Middle Eastern
Ingredients: 1 pound dry uncooked chickpeas; 1 tablespoon salt; ¾ cup parsley; ½ cup cilantro; 1 large onion, roughly chopped; 1 clove garlic; 2 teaspoons cumin; 2 teaspoons coriander; 1 teaspoon black pepper; 1 teaspoon baking powder; Neutral oil for frying; Tahini sauce, for serving

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I love how this falafel recipe brings together tradition, flavor, and simple ingredients into something deeply comforting. Every time I make it, I feel connected to the old-school way of cooking, where dried chickpeas are soaked patiently and blended with fresh herbs and warm spices. The result is a falafel that is crispy on the outside, tender on the inside, and full of authentic Middle Eastern flavor that never feels heavy. Falafel Recipe

Why You’ll Love This Recipe

I like this recipe because it relies on simple pantry ingredients and time-tested techniques rather than shortcuts. I appreciate how naturally vegan and vegetarian it is, yet still hearty and satisfying. I also enjoy how versatile it can be, whether I fry it for maximum crispiness or bake it when I want something lighter. Most of all, I love that it tastes homemade in the best possible way, with bold herb flavor and a perfectly textured center.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 pound dry uncooked chickpeas
1 tablespoon salt
¾ cup parsley
½ cup cilantro
1 large onion, roughly chopped
1 clove garlic
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon black pepper
1 teaspoon baking powder
Neutral oil for frying
Tahini sauce, for serving

Directions

I start by soaking the dried chickpeas in plenty of water for at least 12 hours until they double in size. After draining and drying them well, I add the chickpeas and salt to a food processor and pulse until they reach a fine, pebble-like texture.

I then add the parsley, cilantro, onion, garlic, cumin, coriander, and black pepper, and blend everything into a thick, cohesive paste. I like to scrape down the sides as needed to make sure everything blends evenly. Once done, I cover the mixture and let it rest in the refrigerator for an hour so it can set properly.

After chilling, I gently fold the baking powder into the mixture. I shape the batter into small balls, about one and a half tablespoons each. I heat about an inch of oil in a deep pan and carefully fry the falafel in batches, turning once, until they are golden brown and crispy on both sides. I transfer them to paper towels to drain, then serve them warm with tahini sauce.

Servings And Timing

I usually get about 18 falafel balls from this recipe, with one falafel counted as a serving. The active prep time is about 20 minutes, cooking takes around 10 minutes, and soaking the chickpeas requires about 12 hours. I find it helpful to plan ahead so the soaking time doesn’t feel inconvenient.

Variations

I sometimes bake the falafel instead of frying them by placing the shaped balls on a parchment-lined baking sheet, spraying them lightly with oil, and baking at 375°F for about 25 to 30 minutes, turning halfway through. When I want extra herb flavor, I add a bit more parsley or cilantro. I also enjoy shaping them into small patties instead of balls for sandwiches.

Storage/Reheating

I store leftover falafel in an airtight container in the refrigerator for up to four or five days. When reheating, I usually warm them in the oven or air fryer to bring back some crispiness, though the microwave works in a pinch. I also like freezing cooked falafel for up to three months and reheating them straight from frozen in the oven.

FAQs

Can I Use Canned Chickpeas Instead Of Dried Ones?

I avoid canned chickpeas because they are too soft and moist, which prevents the falafel from becoming crispy. I always stick with dried chickpeas soaked overnight.

How Do I Know When The Oil Is Ready For Frying?

I test the oil by dropping in a small piece of batter. If it sizzles immediately, the oil is ready.

Can I Make Falafel Without A Food Processor?

I find that a food processor works best for achieving the right texture. Without it, the mixture is hard to grind evenly.

Why Is My Falafel Falling Apart While Frying?

This usually happens when the mixture is too coarse or too wet. I make sure it feels compact and paste-like before shaping and frying.

Can I Freeze The Falafel Mixture?

I often freeze the mixture before adding baking powder. When I’m ready to cook, I thaw it in the fridge, mix in the baking powder, then shape and cook as usual.

Conclusion

I keep coming back to this falafel recipe because it delivers authentic flavor with reliable results every time. I enjoy how it fits into so many meals, from wraps and salads to simple plates with tahini sauce. It’s a recipe I trust, one that feels rooted in tradition while still fitting easily into my everyday cooking.