Go Back Email Link
Opening a freshly fried falafel
Sacha Hirschfeld

Falafel

5 from 1 vote
This takeout favorite is so easy to make at home, it just requires a little time and patience to soak the chickpeas and allow the falafel mix time to marinade. Both vegetarian and vegan, this recipe is sure to impress even the meat lover of the family!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Soaking and chill time in the fridge 1 day 3 hours
Total Time 1 day 3 hours 35 minutes
Servings: 4
Course: Mains
Cuisine: Middle Eastern
Calories: 1657
Ingredients Equipment Method

Ingredients
  

  • 1 cup dried chickpeas soaked for 24 hours; don't use canned or cooked chickpeas!!
  • ½ tsp baking soda
  • ½ cup white onion finely chopped
  • ½ cup Italian parsley packed; roughly chopped
  • ¼ cup fresh cilantro packed; roughly chopped
  • 1 tbsp fresh mint roughly chopped
  • 1 garlic clove finely chopped
  • ¼ tsp cayenne pepper
  • ½ tsp ground cumin
  • ¼ tsp freshly ground cardamom
  • 1 tsp kosher salt
  • 2 tbsp all-purpose flour
  • ½ tsp baking powder
  • 2 tbsp water
  • 3 cups oil for frying safflower, vegetable, or avocado
  • ½ tsp toasted white sesame seeds

Equipment

  • 1 large bowl
  • 1 food processor
  • 1 silicone spatula
  • 1 large Dutch oven or deep skillet with a heavy bottom
  • 1 kitchen thermometer
  • 1 slotted spoon to transfer falafel balls into the oil
  • 1 pair of tongs to transfer falafel out of the oil
  • 1 paper towel lined plate

Method
 

  1. Place chickpeas in a large bowl and cover with cold water three times their volume. Sprinkle with ½ tsp baking soda, stir; set aside for 24 hours. It's critical you don't use canned or cooked chickpeas for this recipe!! The falafels will be mushy and won't stay together.
  2. Drain the chickpeas really well and combine them with onion, garlic, parsley, cilantro, and mint. Add chickpea mix to the bowl of a food processor and pulse in batches. Pulse for 30-40 seconds until the mixture looks like coarse sand; we do not want a paste!
  3. Transfer chickpea mixture to a large bowl. Add the spices, salt, flour, baking powder, and water; mix well by hand until smooth and everything's incorporated.
  4. Cover the mixture and leave it in the fridge for an absolute minimum or 1 hour (ideally overnight).
  5. With clean, wet hands, press roughly 1 ½ tablespoons of the mixture in your hand and roll into a ball the size of a golf-ball. This recipe yielded 12 pieces for me.
  6. Pour oil into a deep, heavy-bottomed skillet or Dutch oven; the oil should come up 2 ½ inches. Heat oil to 350° F, measuring with a kitchen thermometer to ensure accuracy.
  7. Sprinkle the falafels evenly with sesame seeds and deep-fry in batches for 4 minutes. It's important that you don't undercook the falafels because they need to dry out on the inside. Drain on a paper towel-lined plate. I did 4 at a time (so 3 batches).