Falafel Recipe
Crispy and golden on the outside with a soft and fluffy center, this Homemade Falafel Recipe is made with creamy blended chickpeas, fresh herbs, spices, garlic, and onion. Enjoy it as a snack, appetizer, or wrapped in pita with tahini, tzatziki sauce, or hummus and salad.
Servings: 20 falafel balls
Ingredients
- 1 cup dry chickpeas
- 1 small red onion roughly chopped
- 4 cloves garlic peeled
- ½ cup fresh cilantro leaves roughly chopped (stems and all)
- ½ cup fresh parsley roughly chopped (stems and all)
- ½ lemon juiced
- 3 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- ½ teaspoon turmeric powder
- ½ teaspoon Ground black pepper
- Vegetable oil for frying
Instructions
- Pour the chickpeas into a large bowl, cover with at least 3 inches of water, and let them soak for at least 8 hours or until they are tripled in size.
- Drain, rinse, and drain the chickpeas again, then add them to a large food processor.
- Add in the onion, garlic, cilantro, parsley, lemon juice, cornstarch, baking powder, cumin, chili powder, coriander powder, salt, turmeric, and pepper, and blend until it forms a fine crumb texture.
- Cover and refrigerate for 1 hour (this is important) to allow the chickpeas to soak in as much of the spices as possible.
- Preheat 3 inches of vegetable oil in a large pot over medium heat to 375 degrees Fahrenheit.
- Scoop out a spoonful of the falafel mix with a 1-inch cookie scoop then gently roll it into a ball using your hands. Place it on a plate then repeat with the remaining falafel mixture.
- Once the oil is hot enough, place 4-5 balls in the hot oil and fry until golden brown, about 5 minutes.
- Remove with a slotted spoon and let them drain and cool on a cooling rack over a baking pan.
- Repeat the frying process with the remaining falafel balls, allowing the oil to return to temperature between batches.
- Let the falafel rest for 5 minutes before serving with tzatziki sauce, lemon wedges, and freshly minced parsley for garnish if desired.
Notes
- This homemade falafel can be stored in an airtight container in the fridge for up to 4 days. Reheat in a 375-degree oven for 5-6 minutes or in a 350-degree air fryer for 3-4 minutes or until heated through and crispy.
- The nutritional information listed does not include the vegetable oil used to cook the falafel.
- Vegan, Vegetarian, and Gluten-Free.
Nutrition
Calories: 47kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 122mg | Potassium: 138mg | Fiber: 2g | Sugar: 1g | Vitamin A: 192IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg
