Name: Most Delicious Falafel Recipe
Prep time: 12 h
Cook time: 15 min
Total time: 12 h 15 min
Cuisine: Middle Eastern
Ingredients: 1 cup dried chickpeas (soaked overnight, do not use canned); ½ cup roughly chopped onion; 1 cup roughly chopped parsley (about one large bunch); 1 cup roughly chopped cilantro (about one large bunch); 1 small green chile pepper (serrano or jalapeno); 3 garlic cloves; 1 teaspoon ground cumin; 1 teaspoon salt; ½ teaspoon ground cardamom; ¼ teaspoon ground black pepper; 2 tablespoons chickpea flour (or other flour); ½ teaspoon baking soda; Oil for deep frying (about 3 inches in depth)

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Introduction

Falafel is a beloved Middle Eastern dish featuring crispy, golden patties made from ground chickpeas and fresh herbs. This recipe delivers a perfectly balanced flavor and texture that’s sure to impress whether you’re making it for a snack or a main meal.

A white plate filled with approximately twelve round falafel balls that have a rough, crunchy brown exterior, showing flecks of green herbs; one falafel is cut in half, revealing a bright green, coarse-textured inside. Creamy, beige tahini sauce is drizzled over several falafel balls, with small green herb pieces sprinkled on top. Fresh green parsley leaves are placed on the plate around and under the falafel, adding a fresh touch. A silver fork rests on the plate to the right side. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup dried chickpeas (soaked overnight, do not use canned chickpeas)
½ cup roughly chopped onion
1 cup roughly chopped parsley (about one large bunch)
1 cup roughly chopped cilantro (about one large bunch)
1 small green chile pepper (serrano or jalapeno)
3 garlic cloves
1 teaspoon cumin
1 teaspoon salt
½ teaspoon cardamom
¼ teaspoon black pepper
2 tablespoons chickpea flour (or other flour)
½ teaspoon baking soda
Oil for frying

Instructions

Step 1: Soak your dried chickpeas overnight or for at least 8 to 12 hours. Cover them with plenty of water as they will triple in size. Drain and rinse before using.
Step 2: Roughly chop the onion, parsley, cilantro, and green chile pepper. Add these along with soaked chickpeas, garlic, cumin, salt, cardamom, and black pepper to a food processor.
Step 3: Pulse the mixture in the food processor until it resembles coarse sand. Avoid over-processing to keep the texture right.
Step 4: Transfer the mixture to a bowl. Stir in the chickpea flour and baking soda until well combined.
Step 5: Cover the bowl and refrigerate for 30 minutes to one hour to help the mixture firm up.
Step 6: Shape the falafel into balls or patties using your hands, an ice cream scoop, or a falafel scoop. If the mixture is too wet, add a little more flour; if it’s too dry, add a teaspoon or two of water or lemon juice.
Step 7: Heat about 3 inches of oil in a pot to 350°F (175°C). Fry the falafel in batches of 6 to 8 for 1 to 2 minutes until golden and crispy.
Step 8: Remove the falafel with a skimmer and transfer to a paper towel-lined plate to drain excess oil.
Step 9: Serve immediately while warm and crispy, ideally with tahini sauce or your favorite dip.

Tips & Variations

For a spicier kick, increase the amount of green chile or add a pinch of cayenne pepper.
Try baking the falafel at 375°F (190°C) for 20-25 minutes as a healthier alternative to frying.
If you don’t have chickpea flour, substitute with all-purpose flour or rice flour.
Add a squeeze of lemon juice to the falafel mixture before chilling for a subtle tang.

Storage

Store cooked falafel in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to help maintain crispiness. The mixture itself can be refrigerated for up to 24 hours before frying, but avoid freezing the uncooked mixture as it may alter the texture.

How to Serve

A stainless steel frying pan filled with golden-yellow hot oil bubbling actively, with three round falafel balls in a silver wire skimmer resting just above the oil surface; the falafel balls are dark brown with green flecks, showing a coarse, crunchy texture. The scene is set on a white marbled textured surface, with the silver pan handle extending towards the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas instead of dried?

It’s best to use dried chickpeas soaked overnight because canned chickpeas are too soft and will result in a mushy falafel that doesn’t hold together well.

How do I know when the oil is hot enough for frying?

Use a thermometer to heat the oil to 350°F (175°C). If you don’t have one, drop a small piece of the mixture into the oil—if it sizzles immediately and rises to the surface, the oil is ready.