Falafel
Crispy, golden-brown chickpea patties seasoned with herbs and spices.
Falafel are deep-fried patties made from ground chickpeas, fresh herbs, and spices—perfect on their own or stuffed into pita.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Garlic - 3 cloves
- Vegetable Oil - 500 ml
- Chickpeas - 400 g
- Parsley - 30 g
- Coriander - 1 tsp
- Cilantro - 30 g
- Onion - 1 pc
- Salt - 1 tsp
- Pepper - 0.5 tsp
- Cumin - 1 tsp
- Chickpea Flour - 2 tbsp
Directions
Step 1
Soak 400 g dried chickpeas in water overnight; drain thoroughly.
Step 2
In a food processor, pulse chickpeas, 1 onion, 3 garlic cloves, 30 g parsley, and 30 g cilantro until coarse.
Step 3
Transfer to a bowl; stir in 1 tsp cumin, 1 tsp coriander, 1 tsp salt, ½ tsp pepper, and 2 tbsp chickpea flour.
Step 4
Form into 16–20 balls (about 25 g each).
Step 5
Heat 500 ml oil to 180 °C; fry falafel in batches until deep golden, 3–4 min per side.
Step 6
Drain on paper towels and serve hot.
Cook's Notes
Do not over-process chickpeas—keep some texture for a tender interior; maintain oil temperature for even browning.