Ingredients
Main Ingredients
- 1 cup Dried Chickpeas
- ½ cup Onion, roughly chopped
- 2 Garlic Cloves, minced
- 1 cup Fresh Parsley, roughly chopped
- ¼ tsp Cayenne Pepper
- 1 tsp Ground Cumin
- ½ tsp Ground Coriander
- 2 tsp Salt
- ½ tsp Black Pepper
- ½ tsp Baking Powder
- 2 – 3 tbsp Chickpea Flour (or plain flour)
For Cooking
- 3 cups Vegetable or Sunflower Oil for frying (if frying)
Instructions
- Soak the Chickpeas: Place the dried chickpeas in a large mixing bowl and cover with twice the amount of cold water. Let them soak at room temperature overnight. The chickpeas will triple in size, so ensure your bowl and water amount are sufficient.
- Drain the Chickpeas: The next day, drain and thoroughly rinse the chickpeas under cold running water. Dry them in a colander or sieve lined with paper towels to remove excess moisture.
- Make the Falafel Mixture: In a food processor, combine the soaked chickpeas, onion, garlic, parsley, cayenne pepper, cumin, coriander, salt, and black pepper. Pulse until the chickpeas resemble fine breadcrumbs but are not mushy or pasty. Scrape down the sides as needed. Transfer the mixture to a large bowl and stir in the baking powder and chickpea flour to bind the mixture.
- Rest the Mixture: Cover the falafel mixture and refrigerate for 30 minutes to 1 hour, allowing the flavors to meld and the mixture to firm up.
- Shape the Falafel: Using a tablespoon, scoop out the mixture and shape into balls or patties with wet hands. Place them on a baking sheet lined with parchment paper. Both shapes are suitable for frying; patties are easier for pan-frying or baking.
- Cook Falafel – Choose Your Method:
- Deep Frying: Heat 3 cups of oil in a deep, heavy saucepan or cast iron pot to 180°C (350°F). Fry falafel in batches for 2-3 minutes until golden and cooked through. Drain on paper towels and season with salt.
- Pan Frying: Heat 2-3 tablespoons of oil in a heavy skillet over medium-high heat. Fry the falafel patties for 2-3 minutes per side until golden brown and cooked through. Drain on paper towels and season with salt.
- Oven Baking: Preheat oven to 200°C (400°F). Place falafel patties on a parchment-lined baking sheet, lightly brush with olive oil, and bake for 25-30 minutes, flipping halfway, until crisp and cooked through. Season with salt.
- Serve and Enjoy: Serve your falafel warm with your favorite sauces, dips, and sides such as tahini, hummus, or fresh salad.
Notes
- Soaking chickpeas overnight is essential for the right texture; do not substitute with canned chickpeas.
- If the mixture is too wet, add more chickpea flour to help bind it.
- Falafel can be made smaller or larger depending on preference but cooking times may vary.
- For crispier falafel, deep frying is best; oven baking is a healthier alternative.
- Leftover falafel can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 12 hours 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegetarian
