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
Instructions
- Soak chickpeas in plenty of water for at least 12 hours until doubled in size. Drain and dry thoroughly.
- In a food processor, pulse chickpeas and salt until finely ground to a pebble-like texture.
- Add parsley, cilantro, onion, garlic, cumin, coriander, and black pepper. Blend into a thick, cohesive paste, scraping down sides as needed.
- Cover and refrigerate mixture for 1 hour to firm up.
- Fold baking powder into the mixture. Shape into small balls (about 1½ tablespoons each).
- Heat 1 inch of neutral oil in a deep pan over medium heat until hot. Fry falafel in batches, turning once, until golden brown and crispy (about 3–4 minutes per side).
- Drain on paper towels and serve warm with tahini sauce.
Notes
- Use only dried chickpeas—canned chickpeas are too soft for frying.
- For baking, shape falafel and bake at 375°F for 25–30 minutes, flipping halfway.
- Add more herbs for brighter flavor or form into patties for sandwiches.
- Freeze cooked falafel or the uncooked mixture (without baking powder) for future use.
- To reheat, use oven or air fryer to restore crispiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegan
Nutrition
- Serving Size: 1 falafel ball
- Calories: 90
- Sugar: 1g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
