You haven't truly enjoyed falafel until you've made it from scratch at home. A few years back, I decided to embark on this culinary adventure, feeling both excited and a tad overwhelmed. With a desire for the perfect crunch and flavor balance, I ventured into creating my batch of homemade falafel using dried chickpeas, and I've never looked back.
Crafting falafel at home is immensely rewarding. The fresh herbs, aromatic spices, and nutty chickpeas come together to create a delightful dish that's significant in my kitchen. Whether you're preparing for a family meal or a friendly gathering, this recipe is sure to impress with its authentic taste and deliciousness.
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Why You’ll Love This Recipe
- Authentic Flavor: Using dried chickpeas offers a truly traditional taste that can't be beaten.
- Simple Ingredients: Every component is easy to find and brings unique flavors.
- Crunchy Texture: The perfect outer crisp with a tender inside.
- Versatile Usage: Serve in pitas, on salads, or as a standalone snack.
- Make-Ahead Friendly: Preps well for parties or quick weekday meals.
Ingredients You'll Need
- Chickpeas – 1 cup dried, soaked overnight for a firm texture.
- Onion – ½ large, adds moisture and flavor depth.
- Parsley – ½ cup, fresh and finely chopped for vibrant green color.
- Cilantro – ¼ cup, enhances herbal notes.
- Salt – 1 teaspoon, enhances overall flavor.
- Garlic – 4 cloves, infuses aromatic warmth.
- Cumin – 2 teaspoons, provides earthy fragrance.
- Ground Coriander – 1 teaspoon, adds subtle citrus tones.
- Baking Powder – 1 teaspoon, for lightness in texture.
- Chickpea Flour – 4 tablespoons, binds the mixture making it smooth.
- Vegetable Oil – For frying, ensures a crisp exterior.
How to Make Falafel
Step 1: Prep the Chickpeas
Soak the dried chickpeas in a large bowl covered by at least a couple of inches of water for 24 hours. Drain them thoroughly to remove excess moisture.
Step 2: Blend Ingredients
In a food processor, combine the chickpeas, onion, parsley, cilantro, salt, garlic, cumin, and coriander. Process until you have a mixture that's blended but still slightly coarse. Transfer to a bowl, then mix in the chickpea flour and baking powder.
Step 3: Shape the Falafel
Form the mixture into balls about the size of a heaping tablespoon, flatten them slightly. Place on a parchment-lined tray to hold their shape. Refrigerate for about an hour to firm up.
Step 4: Fry the Falafel
Heat vegetable oil in a large skillet over medium heat. Carefully add the falafel balls to the hot oil, making sure not to overcrowd. Cook for 30-60 seconds on one side until golden brown, then flip and cook for another 30 seconds.
Step 5: Serve and Enjoy
Remove falafel from the oil and place on a paper towel-lined tray to soak up any extra oil. Serve in pita bread with lettuce, tomato, and onion or on a side platter with rice and salad.
Pro Tips from My Kitchen
✓ Game-Changer Oil Temp – Maintain medium heat while frying to prevent burning the exterior before the inside is cooked.
✓ Pre-Made Mixture – Mix the falafel batter the night before for an enhanced flavor infusion overnight.
✓ Freeze for Later – Shape the falafel and freeze them raw, then fry directly from the freezer.
✓ Herb Balance – Cilantro is optional; if not preferred, parsley alone suffices.
✓ Chickpea Consistency – Ensure chickpeas are drained well to prevent soggy falafels.
What Makes This Recipe Work
- The use of dried chickpeas, soaked overnight, is key as it ensures a perfect texture, leading to a firmer, more satisfying bite that canned chickpeas simply can’t provide.
- Fresh herbs like parsley and cilantro contribute vibrant flavor, while the cumin and coriander introduce a warm, earthy note that elevates the falafel's taste profile.
- The baking powder and chickpea flour combination adds just the right amount of lift and binding, ensuring the falafel hold together beautifully during frying.
Frequently Asked Questions About Falafel
While you could use canned chickpeas, the texture won't be as authentic. Dried chickpeas are preferable and provide a superior consistency.
Fry at medium heat to ensure even cooking without burning the exterior. If needed, adjust the heat slightly to maintain a steady cooking temperature.
Leftover falafels can be stored in an airtight container in the fridge for up to three days. Reheat in an oven for a crispy exterior.
If your falafel falls apart, it might be due to excess moisture. Ensure chickpeas are well-drained, and the batter is not too wet before shaping the falafels.
Falafel pairs wonderfully with pita, chopped salads, creamy tahini sauce, or tzatziki. It's equally enjoyable over a bed of rice or as part of a mezze platter.
Homemade Falafel Recipe
Ingredients
- 1 cup dried chickpeas, soaked overnight
- ½ large onion, finely chopped
- ½ cup fresh parsley, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 teaspoon salt
- 4 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon ground coriander
- 1 teaspoon baking powder
- 4 tablespoons chickpea flour
- vegetable oil Enough for frying.
Instructions
- Soak the dried chickpeas in a large bowl covered with water for 24 hours. Drain them thoroughly to remove excess moisture.
- In a food processor, combine the soaked chickpeas, onion, parsley, cilantro, salt, garlic, cumin, and coriander. Process until blended but still slightly coarse.
- Transfer the mixture to a bowl, then mix in the chickpea flour and baking powder.
- Form the mixture into balls about the size of a heaping tablespoon, flatten them slightly. Place on a parchment-lined tray.
- Refrigerate for about an hour to firm up.
- Heat vegetable oil in a large skillet over medium heat.
- Carefully add the falafel balls to the hot oil, cooking for 30-60 seconds on one side until golden brown, then flip and cook for another 30 seconds.
- Remove falafel from the oil and place on a paper towel-lined tray to soak up excess oil.
- Serve in pita bread with lettuce, tomato, and onion, or on a side platter with rice and salad.
Notes
- For the best results, maintain medium heat while frying.
- You can mix the falafel batter the night before for better flavor.
- If not using cilantro, parsley alone is sufficient.
- Ensure chickpeas are well-drained to prevent sogginess.
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