Ingredients
2 cups dry chickpeas (soaked 12–24 hours)
1 1/2 cups fresh flat leaf parsley
1 1/2 cups fresh cilantro
1/3 cup red onion, chopped
5 garlic cloves, peeled
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon baking powder
2 tablespoons chickpea flour (or all-purpose flour)
1 teaspoon lemon zest
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
3–4 cups peanut oil (for frying)
Instructions
1. Soak dry chickpeas in plenty of water (about 2 inches above the chickpeas) for 12–24 hours. They will double in size, so use a large bowl. Drain thoroughly and pat dry with a towel to remove excess moisture.
2. In a food processor, combine the soaked chickpeas, fresh parsley, cilantro, chopped red onion, garlic cloves, cumin, coriander, lemon zest, kosher salt, and black pepper. Pulse until you achieve a coarse, uniform texture — do not over-process into a paste.
3. Transfer the mixture to a large bowl and stir in the baking powder and chickpea flour until evenly distributed. Refrigerate for 30 minutes to help the mixture firm up.
4. Using a cookie scoop or tablespoon, gently form the mixture into balls. Apply light pressure — if they crumble, add a bit more chickpea flour.
5. For frying: Heat peanut oil to 360°F in a Dutch oven. Fry in batches for 2–3 minutes until golden brown, then drain on paper towels.
6. For baking: Preheat oven to 400°F. Arrange falafel on a baking sheet, spray with oil, and bake for 20–25 minutes, flipping halfway through.
7. For air frying: Preheat air fryer to 390°F. Arrange in a single layer, spray with oil, and cook for 13–15 minutes, flipping halfway through.
Notes
Do not use canned chickpeas — they contain too much moisture and won’t create the right texture. Soaked dry chickpeas are essential.
Don’t over-process — pulse until you achieve a coarse meal consistency, not a paste.
Oil temperature matters — ensure oil reaches 360°F before frying and don’t overcrowd the pan.
Falafel falling apart? Add another tablespoon of chickpea flour rather than pressing harder.
Reheating leftovers: Pan-fry with a little oil over medium-high heat, bake at 400°F for 5–7 minutes, or use an air fryer. Avoid the microwave — it makes them soggy.
Variations: Try adding roasted red peppers for a smoky twist, sun-dried tomatoes and basil for a Mediterranean version, minced jalapeño or harissa for spice, or cooked grated beets for vibrant pink beet falafel.
- Prep Time: 30
- Cook Time: 3
- Category: Dinner
- Method: Frying / Baking / Air Frying
- Cuisine: Middle Eastern