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Mediterranean Chickpea Falafel

Crispy on the outside, tender and herby on the inside—this classic falafel uses soaked dried chickpeas, fresh parsley and cilantro, and warm spices for authentic Middle Eastern flavor.
Amanda
Prep Time 20 minutes
Cook Time 15 minutes
Soak & Chill 13 hours
Total Time 13 hours 35 minutes
Serving Size 4 servings

Equipment

  • Food processor
  • Large mixing bowl
  • Measuring cups and spoons
  • Small cookie scoop or falafel scoop
  • Deep pot or fryer
  • Thermometer (optional)
  • Slotted spoon or spider strainer
  • Paper towels

Ingredients

  • 1 cup dried chickpeas (garbanzo beans) soaked 12 hours and drained well
  • 1/2 cup fresh parsley roughly chopped
  • 1/2 cup fresh cilantro roughly chopped
  • 1 small onion roughly chopped
  • 3 cloves garlic minced
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper optional
  • 1 tsp baking powder
  • 5 tbsp all-purpose flour use 4–6 tbsp as needed for binding
  • 4 cups vegetable oil for frying (amount as needed to fill pot 2–3 inches deep)

Instructions

  • Soak the dried chickpeas in plenty of cool water for at least 12 hours (overnight). Drain very well and pat dry—do not cook the chickpeas.
  • Add drained chickpeas, parsley, cilantro, onion, and garlic to a food processor. Pulse until the mixture looks like coarse sand and holds together when squeezed, scraping down the bowl as needed (avoid over-processing into a paste).
  • Transfer to a mixing bowl. Stir in cumin, coriander, salt, pepper, cayenne (if using), and baking powder. Mix in flour 1 tablespoon at a time until the mixture is cohesive and you can form a ball without crumbling (usually 4–6 tablespoons).
  • Cover and refrigerate the mixture for at least 1 hour to help it firm up.
  • Heat 2–3 inches of oil in a deep pot to 350°F (175°C). Use a scoop or your hands to form 2-inch balls or patties.
  • Fry 4–5 falafels at a time for 3–4 minutes, turning once, until deeply golden and crisp. Keep the oil near 350°F and avoid crowding the pot.
  • Remove with a slotted spoon and drain on paper towels. Let rest 5 minutes before serving. Serve with tahini sauce, hummus, or your favorite dips.

Notes

For best texture, use dried chickpeas soaked overnight (canned chickpeas tend to make falafel mushy). If the mixture is too wet or falls apart, add 1–2 more tablespoons of flour (chickpea flour works for gluten-free). Refrigerate shaped patties for 30 minutes if making ahead. Store cooked falafel in an airtight container in the fridge up to 5 days. Freeze uncooked shaped falafel up to 3 months; fry or bake from frozen, adding a few minutes of cook time.

Nutrition

Calories: 280kcal | Protein: 12g | Saturated Fat: 1.5g | Sodium: 575mg