Description
Crispy Homemade Falafel Balls are a Middle Eastern favorite made from soaked chickpeas, fresh herbs, and aromatic spices. Golden and crunchy on the outside with a fluffy, flavorful center, they’re perfect in pitas, salads, or as a snack.
Ingredients
Units
Scale
- 1 1/2 cups dried chickpeas (soaked overnight)
- 1/2 cup onion, roughly chopped
- 3 cloves garlic
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp cayenne pepper (optional)
- 1 tsp salt
- 1/2 tsp baking powder
- 3 tbsp flour (as needed for binding)
- Oil for frying
Instructions
- Drain soaked chickpeas and add to a food processor with onion, garlic, parsley, and cilantro.
- Pulse until the mixture is coarse but holds together when pressed.
- Add cumin, coriander, cayenne, salt, baking powder, and flour. Pulse again until just combined.
- Transfer to a bowl, cover, and refrigerate for 1 hour.
- Heat oil in a deep pan to 350°F (175°C).
- Shape mixture into balls or small patties using your hands or a scoop.
- Fry in batches for 3–4 minutes, or until golden and crisp. Drain on paper towels.
- Serve warm with tahini sauce, hummus, or in pita with salad and pickles.
Notes
- Do not use canned chickpeas; they result in mushy falafel.
- Refrigerating the mixture helps it hold together better during frying.
- Leftover falafel can be reheated in the oven or air fryer to restore crispiness.
Nutrition
- Serving Size: 2 falafel balls
- Calories: 140
- Sugar: 1g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
