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This recipe delivers crispy chickpea balls bursting with fresh herbs and warming spices, creating a tender interior that pairs beautifully with tahini sauce or stuffed into pita bread for a satisfying meal.
I first made these falafel on a quiet weekend and loved how the house filled with the scent of cumin and fresh herbs. Now they are a regular request when friends come over.
Ingredients
- Dried chickpeas: soaked overnight to develop a creamy interior and crisp exterior
- Onion: for sweetness and depth
- Garlic: to add a sharp aromatic punch
- Fresh parsley, cilantro, and dill: for a bright herbaceous note—choose vibrant, fragrant herbs for best flavor
- Cumin and cardamom: bring warmth and complexity
- Salt and ground black pepper: balance and enhance all the flavors
- All-purpose flour: helps bind the mixture if needed—opt for fresh flour for best texture
- Baking soda: lightens the mixture for a tender bite
- Vegetable oil: for frying, pick a neutral oil with a high smoke point to get the perfect golden crust
- Tahini sauce: adds a creamy, nutty finish—use good quality tahini for the best result
Step-by-Step Instructions
- Soak Chickpeas:
- Fill a large bowl with water and submerge dried chickpeas completely. Soak for 8 to 10 hours or overnight to ensure they soften thoroughly without cooking.
- Process Ingredients:
- Drain the chickpeas well and transfer to a food processor. Add roughly chopped onion, garlic cloves, and the fresh herbs. Include cumin, cardamom, salt, and black pepper. Pulse repeatedly until the mixture reaches a fine, even consistency but not a paste.
- Mix and Chill:
- Transfer the processed mixture into a large bowl. Stir in all-purpose flour if using and baking soda to combine thoroughly. If the mixture feels too wet, add more flour a little at a time. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld and the mixture to firm up.
- Shape Falafel:
- Dampen your hands with water to prevent sticking. Shape the chilled mixture into 1-inch balls using your hands or a small scoop. Keep them uniform for even cooking.
- Heat Oil:
- Pour vegetable oil into a pot to a depth of at least two inches. Heat over medium-high heat for about 3 to 4 minutes until the oil shimmers and is hot enough to fry.
- Fry Falafel:
- Working in batches, carefully drop 4 to 5 falafel balls into the hot oil. Fry for 2 to 3 minutes, turning occasionally, until each side is golden brown and crispy.
- Drain and Serve:
- Remove falafel with a slotted spoon and place on paper towels to drain excess oil. Let them cool for about 5 minutes. Serve warm with tahini sauce and a sprinkle of chopped parsley.
I adore the fresh herbs in this recipe especially the cilantro and dill which give it a unique brightness. I remember making these with my family and how everyone loved helping to shape the falafel balls.
Storage Tips
Store leftover falafel in an airtight container in the refrigerator for up to six days. To keep them crispy, reheat in a hot oven or air fryer rather than the microwave.
Ingredient Substitutions
If fresh herbs are unavailable, dried herbs can be used but reduce the quantity as their flavor is more concentrated. Chickpeas can be swapped for canned chickpeas but be sure to drain them thoroughly to avoid soggy falafel.
Serving Suggestions
Falafel is delicious served inside warm pita bread with chopped salad and drizzled tahini sauce or hummus. They also make a great topping for grain bowls or a crunchy addition to a mezze platter.
Cultural Context
Falafel is a beloved Middle Eastern street food with centuries of history. Traditionally made with fava beans or chickpeas, it is enjoyed throughout the region with variations in herbs and spices.
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Pro Tips
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Common Recipe Questions
- → Can I use canned chickpeas instead of dried?
It's best to use dried chickpeas soaked overnight for optimal texture. Canned chickpeas may make the mix too wet and soft.
- → What oil should I use for frying?
Neutral oils like vegetable or canola work well for frying falafel due to their high smoke points.
- → Can I bake the falafel instead of frying?
Yes, you can bake at 375°F for 20-25 minutes, flipping halfway, though they may not be as crispy as fried.
- → How do I keep falafel from falling apart?
Ensure the mixture isn't too wet. Adding a bit of flour helps bind it. Chill the mix before shaping and frying.
- → What sauces pair well with falafel?
Tahini sauce is classic, but yogurt-based dips, spicy harissa, or garlic aioli also complement falafel beautifully.
- → Can I freeze the falafel mixture?
Yes, shape the falafel and freeze on a tray, then transfer to a bag. Fry directly from frozen, adding a minute or two to cook time.