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Falafel

A deliciously crispy falafel recipe made from dried chickpeas and fresh herbs, perfect for serving with salads, pita, or dips.
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Prep Time 24 minutes
Cook Time 5 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Middle Eastern
Calories: 175
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups dried chickpeas Soaked for 24 hours or quick-soaked.
  • 8 pieces scallions Light and dark green parts.
  • 1/4 cup chopped fresh parsley leaves Adds herbal freshness.
  • 1/4 cup chopped fresh cilantro leaves Provides aromatic depth.
  • 4 cloves garlic Coarsely chopped for bold flavor.
  • 2 teaspoons salt Enhances overall taste.
  • 1 teaspoon freshly ground black pepper Adds hint of heat.
  • 1/2 teaspoon ground cumin Brings earthy dimension.
  • 1/4 teaspoon ground cinnamon Adds subtle sweetness.
  • as needed cups vegetable oil For frying.

Method
 

Soaking the Chickpeas
  1. Place the dried chickpeas in a large bowl and cover with water by about 4 inches. Soak for 24 hours.
  2. For a quick-soak method, boil the chickpeas covered in water for 5 minutes, then let stand for 1 hour.
Prepare the Mixture
  1. Drain the soaked chickpeas and add them to a food processor.
  2. Add the scallions, parsley, cilantro, garlic, salt, pepper, cumin, and cinnamon.
  3. Process until finely minced, scraping down the sides as needed. Ensure the mixture is moist enough to hold together.
Form the Falafel
  1. Shape heaping tablespoonfuls of mixture into patties about 1/2 inch thick and 1.5 inches wide.
  2. Compact them well, and moisten hands with water if needed.
Cook the Falafel
  1. Heat 1/4 inch of vegetable oil in a pan over medium heat until shimmering.
  2. Cook half of the falafel patties until golden brown, about 4-5 minutes.
  3. Transfer cooked falafel to a paper towel-lined plate and cook the remaining patties in the same manner.

Notes

Leftover falafel can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months. Reheat in the oven for crunch.