Easy Homemade Falafel
Crispy, herb-packed falafel made from soaked dried chickpeas, onion, garlic, and fresh herbs. Fried or baked until golden, perfect with hummus.
Equipment
- Food processor
- Frying pan or baking tray
- Slotted spoon
Ingredients
- 1 cup chickpeas dried, soaked overnight, do not use canned
- 1 onion small, roughly chopped
- 3 cloves garlic
- ½ cup parsley fresh
- ½ cup cilantro fresh
- 1 tsp cumin ground
- 1 tsp coriander ground
- 2 tbsp flour or chickpea flour for gluten-free
- ½ tsp baking soda
- Salt and black pepper to taste
- Oil for frying
Instructions
- Drain the soaked chickpeas well (do not cook them).
- Pulse the chickpeas, onion, garlic, herbs, cumin, and coriander in a food processor until finely ground but not pasty.
- Stir in the flour, baking soda, salt, and pepper. Let the mixture rest 15 minutes.
- Shape into small balls or patties.
- Fry in hot oil for 2 to 3 minutes per side until deep golden, or bake at 400°F for about 25 minutes, turning halfway.
- Drain on paper towels and serve hot with hummus.
Notes
Use only soaked dried chickpeas, never canned, or they will fall apart. Use chickpea flour for a gluten-free version. Best fresh.