Homemade Falafel with Chickpeas

This homemade falafel recipe brings the iconic street food to your kitchen with just a blender and a simple pan No mystery ingredients or complicated processes Just round up some dried chickpeas lots of fresh herbs and a little bit of patience for soaking and chilling the mixture Every time I make these crispy fritters I remember wandering through Middle Eastern markets and dreaming up the toppings I wanted to try

I first tackled falafel because most frozen options fell flat My homemade version turned out so much crispier and the flavor simply pops

Ingredients

• Dried chickpeas: soaked for at least 8 hours essential for that perfect texture canned chickpeas tend to fall apart
• Fresh onion: I use small white onions for a sweet but not overpowering flavor
• Garlic: brings a fragrant bite fresh is best for the strongest flavor
• Flat leaf parsley and cilantro: lots of freshness and bold color flat leaf types tend to taste less bitter
• Salt and ground black pepper: bring out all the other flavors go for sea salt and freshly cracked pepper if possible
• Cumin powder: gives classic earthy Mediterranean notes buy in small amounts for maximum freshness
• All purpose flour: helps bind the mixture if you need gluten free use chickpea flour
• Baking soda: makes the centers soft and fluffy just a pinch goes a long way
• Vegetable oil: with a high smoke point for frying I like sunflower or grapeseed

Step-by-Step Instructions

Soak the Chickpeas:

Rinse your dried chickpeas and cover them in plenty of water at least three inches above the beans Let soak for at least eight hours or overnight Then drain and rinse thoroughly This step ensures the falafel will hold together and develop a crisp exterior

Blend the Base:

Add soaked chickpeas onion garlic parsley cilantro salt cumin and black pepper to a food processor Blend in short pulses until the mixture is coarse and crumbly not mushy Scrape down the sides as needed Watch for a grainy texture that holds together when pressed

Mix with Flour and Baking Soda:

Transfer the chickpea mixture to a large bowl Sprinkle over the flour and baking soda Stir to combine everything fully The mixture should clump together easily Cover tightly and refrigerate for one hour This step helps it set so balls keep their shape

Shape the Falafel Balls:

With clean damp hands scoop up a few tablespoons of mixture at a time and roll gently into two inch balls If the mix feels sticky dust your hands with a bit of flour Arrange balls on a plate or baking sheet

Heat the Oil:

Pour oil into a deep heavy pan to a depth of about three inches Attach a candy thermometer if you have one Heat over medium until oil reaches three hundred fifty degrees Fahrenheit Carefully monitor heat as oil should stay steady

Fry the Falafel:

Fry three or four balls at a time without overcrowding Roll them gently every minute or so so all sides cook evenly Let them fry for four to five minutes until they are deep golden brown and crisp Use a slotted spoon to transfer to a paper towel lined plate Drain for about five minutes before serving

Bookmark

These little fritters take me straight back to family picnics where we would fight over the last falafel ball I always savor the burst of parsley and cilantro the aroma alone makes me hungry

Storage Tips

Leftover falafel keeps well in an airtight container in the refrigerator for up to three days For best results reheat in a hot oven or toaster oven to restore crispiness Microwaving makes them soft but still tasty

Ingredient Substitutions

If you do not have all purpose flour try chickpea flour or even fine oat flour for a gluten free version You can swap parsley for mint or basil for a twist on the classic Do not use canned chickpeas as the extra moisture will cause the falafel to fall apart

Serving Suggestions

Serve piled high in bowls with cucumber tomato salad and a generous drizzle of tahini sauce Or stuff into warm pita with crisp lettuce and pickled onions For extra flair pair with homemade hummus and a squeeze of lemon

Bookmark

Cultural and Historical Context

Falafel has roots across the Middle East and North Africa Thought to originate in Egypt or the Levant it was a staple street snack before taking over as a beloved vegan protein worldwide Today it shines at any party as both a main course and a hearty appetizer

Frequently Asked Questions

→ What type of chickpeas work best?

Dried chickpeas soaked overnight give falafel its classic texture and hold together best when frying.

→ Can I bake falafel instead of frying?

Yes, baking is possible. Brush with oil and bake at 400°F until golden, flipping midway for even crispness.

→ What sauces pair well with falafel?

Tzatziki, classic tahini, and hummus are popular choices, as well as a drizzle of lemon juice or garlic sauce.

→ How do I get falafel crispy on the outside?

Fry at 350°F–360°F in hot oil, turning the balls so they brown evenly without burning or falling apart.

→ Can I freeze falafel mixture or formed balls?

Yes, freeze the uncooked shaped balls in an airtight container. Thaw before frying for the best results.

→ What’s the best way to serve falafel?

Try it in pita wraps with fresh veggies, over Greek salad, or as a flavorful appetizer with dips and herbs.