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Best of Easy Falafel Recipe

The greatest authentic falafel recipe that can be made in your home! A very simple mix of chickpeas, spices and herbs that is mixed together and fried (or roasted ). They are crispy, tender and flavorful!
Course Main Course
Cuisine Mediterranean
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 18 falafel balls
Calories 62kcal
Author Susan

Ingredients

  • 2 tbsp chickpea-flour
  • 1 small-green chile-pepper, serrano or jalapeno-pepper
  • 1 cup dried chickpeas, soaked overnight (don't use canned chickpeas)
  • 1 cup parsley, roughly chopped (about 1 large bunch)
  • 1 cup cilantro, roughly chopped (about 1 large bunch)
  • ½ cup onion, roughly chopped
  • 3 garlic cloves
  • ½ tsp cardamom
  • 1 tsp cumin
  • ¼ tsp black-pepper
  • 1 tsp salt
  • ½ tsp baking-soda
  • avocado-oil for frying

Instructions

  • The night before, soak the dried-chickpeas in the water. Be certain that the water covers the chickpeas by 2-3inches.
  • Drain and rinse the chickpeas & put them into a food-processor.
  • Add the cilantro, cardamom, onion, parsley, pepper, garlic, cumin, salt, and black-pepper into the food-processor & pulse several times till it looks like the texture of coarse sand.
  • Transfer falafel mix to a bowl then add the chickpea-flour and baking-soda. Stir together, then cover or put in a lid. Refrigerate the mixture for half an hout to a hour.
  • Use ice cream scoop or your hands or falafel spade to form the falafel into balls or patties. If you discover the mix is too wet, you may add another tbsp of chickpea-flour. When it's too crumbly & dry, you may add a teaspoon or 2 of water or lemon-juice.
  • To deep-fry falafel, add 3-inches of oil into a pot on medium heat. Heat the oil to 350°F.
  • Cook the falafel in batches (roughly 6-8 at a time) for a few minutes or till golden. Use a skimmer to inspect the colour of this falafel and be certain they don't over cook. Then remove them into a paper-towel.
  • Serve immediately, while crispy and warm.

Notes

Falafel are greatest gold on the outside, not charred. Ensure that your oil does not get overly hot. If it does, the outside will cook too quickly prior to the interior can warm-up.
The falafel shouldn't not-break apart while cooking. They are slightly fragile, but should hold together and keep their shape.