Homemade Falafel

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The trick to the best falafel is actually to use raw, soaked chickpeas, rather than fully cooked.  You can make these with canned chickpeas, but the results will be a bit of a creamier texture.  We love the way the raw chickpeas result in a crispy outside, but keep a texture and bite in the inside. 

Serve in a pita with all your favorite toppings. Some of my favorites include Israeli Salad, Green Tahini, Cabbage Salad and Schug

  • Duration
  • Cook Time
  • Prep Time
  • 15 Falafel BallsServings

Ingredients

  • 7 ounces dried chickpeas, soaked overnight
  • 1 small onion
  • 5 cloves garlic
  • ½ cup fresh flat-leaf parsley
  • ½ cup fresh cilantro leaves
  • 1 teaspoon baking powder
  • 5 tablespoons all-purpose flour or chickpea flour for gluten free
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • Extra virgin olive oil, for frying

Preparation

1 Drain and rinse chickpeas, set aside.

2 In food processor finely chop all other ingredients.

3 Add chickpeas to processor and pulse just enough to mash and mix ingredients, but not too much that it becomes a paste.  

4 Adjust seasoning to taste and let sit for at least 2 hours.

5 Heat frying pan with a nice layer of oil or use a deep fryer.

6 Roll about 15 balls from the batter and fry until browned on all sides.

7 Serve with all the fixings, we like Israeli salad, hummus, tahini, pickles, fried eggplant, fried onions, schug and pickled cabbages.