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Homemade Falafel

This vibrant falafel recipe involves blending chickpeas with a carefully balanced mix of herbs and spices, then shaping and frying until golden and crispy. The final texture is crunchy on the outside with a tender, flavorful interior, making it a perfect vegetarian main or snack. The process emphasizes spice balancing and achieving that iconic crispy exterior.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Middle Eastern
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups canned chickpeas drained and very dry
  • 1/2 cup fresh parsley firm and bright green, chopped
  • 3 cloves garlic fresh, minced
  • 1/2 small onion finely grated or minced
  • 1 teaspoon cumin seeds toasted briefly before grinding
  • 1 teaspoon ground cumin
  • 1/2 teaspoon baking soda
  • 2 tablespoons sesame seeds lightly toasted until fragrant
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups vegetable oil for frying

Equipment

  • Food processor or blender
  • Large mixing bowl
  • Deep-fry thermometer
  • Heavy-bottomed pan or pot
  • Slotted Spoon

Method
 

  1. Place drained chickpeas in a food processor and pulse until finely chopped but not a paste, about 8-10 short pulses. Transfer to a large mixing bowl.
  2. Add chopped parsley, minced garlic, grated onion, toasted cumin seeds, ground cumin, salt, pepper, and baking soda to the chickpeas. Mix thoroughly until well combined.
  3. Toast sesame seeds lightly in a dry skillet until fragrant, then add to the mixture and stir to distribute evenly.
  4. Taste the mixture and adjust seasoning if needed. The mixture should hold together when pressed but not be sticky. If too loose, add a small spoonful of flour or breadcrumbs.
  5. Shape the mixture into small balls or patties, roughly the size of a walnut, pressing gently to ensure they hold their shape.
  6. Heat vegetable oil in a deep pan or pot to 180°C (356°F). Test the oil with a small piece of falafel mixture; it should sizzle and turn golden within a minute.
  7. Fry the falafel in batches, ensuring not to overcrowd the pan. Cook for 3–4 minutes, turning occasionally, until deep golden and crispy.
  8. Use a slotted spoon to remove falafel and drain on paper towels. Repeat with remaining mixture.
  9. Allow the falafel to rest for a couple of minutes, then serve hot with pita, tahini sauce, and fresh pickles.

Notes

For extra crispiness, refrigerate shaped falafel balls for 30 minutes before frying. Adjust spices based on your preferred flavor profile; feel free to add cinnamon or coriander for variation. Keep oil at steady temperature for even browning.