Name: Homemade Falafel
Prep time: 12 h
Cook time: 30 min
Total time: 12 h 30 min
Cuisine: Middle Eastern
Ingredients: 1 cup dry chickpeas (soaked for 10-24 hours); 1 1/2 cups cilantro, packed (or Italian parsley); ½ cup white or yellow onion, rough chopped; 3 large garlic cloves; 1/2 of a jalapeno, seeds ok; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 1/2 teaspoon baking soda; 3/4 teaspoons kosher salt; 2 teaspoons olive oil; Oil for frying (olive oil, avocado oil, or spray olive oil)

why make this recipe

Making homemade falafel is a fun and rewarding experience. These crispy, flavorful balls are packed with protein and can be enjoyed in various ways. They are perfect for snacking, as part of a meal, or even in a wrap. Plus, using fresh ingredients allows you to control the flavors and make them to your liking.

🧰 Kitchen tools commonly used in similar recipes

Before starting, many home cooks like to have these basic tools ready:

how to make Falafel

Ingredients:

1 cup dry chickpeas (yields roughly 2 cups soaked), soaked 10-24 hours
1 1/2 cups cilantro, packed (stems ok) or sub-Italian parsley
½ cup white or yellow onion, rough chopped
3 large garlic cloves
1/2 of a jalapeno, seeds ok (add the entire thing if you want a little kick)
1 tablespoon ground Coriander
1 tablespoon ground Cumin
1/2 teaspoon baking soda
3/4 teaspoons kosher salt
2 teaspoons olive oil
Oil for cooking – olive oil, spray olive oil, avocado oil

Directions:

Preheat your oven (or toaster oven) to 375°F.
Cover the dry chickpeas in a bowl of ample cold water and let them soak on the counter for 10-12 hours or up to 24 hours in the fridge. They will swell into about 2 cups. After soaking, place them in a strainer, drain well, and pat dry with a towel for better frying results.
In a food processor, add onion, garlic, cilantro, and jalapeno. Pulse until chopped.
Add the soaked raw chickpeas, salt, spices, and baking soda. Pulse again about 10 times. Scrape down the sides, then add the olive oil. Process for about 10 seconds until well blended but still coarse and granular. Be careful not to overwork it.
Using damp hands, form about 12 round ping pong-sized balls. Place them on a sheet pan. The mixture may feel wet and delicate, which is normal.
In a non-stick pan or well-seasoned cast iron skillet, heat 2-3 tablespoons of olive oil over medium-high heat until it sizzles when a pea-sized falafel is dropped in.
Carefully place the falafel balls in the hot oil without overcrowding. Flatten them slightly, but let them sit until they form a golden crust (this helps them release from the pan).
Use a thin metal spatula to turn them carefully and sear the other side for about 3-4 minutes.
Once cooked, place the falafels in the oven while you continue cooking the rest. Keep them warm in the oven until you are ready to serve.
You can prepare falafels ahead of time, refrigerate them, then reheat them in the oven. Alternatively, the falafel dough can be made in advance and used throughout the week.

how to serve Falafel

Falafel is best served warm. You can enjoy it in pita bread with tahini sauce or tahini yogurt sauce. Pair it with sliced tomatoes, cucumbers, fresh cilantro, and pickled onions for an extra burst of flavor.

how to store Falafel

If you have any falafel leftovers, let them cool completely, then store them in an airtight container in the refrigerator. They can last for about 3-4 days. You can also freeze them in a single layer, then transfer to a freezer-safe bag for longer storage.

tips to make Falafel

Ensure the chickpeas are completely dry before making the mixture to achieve the best frying results.
Don’t overprocess the mixture; it should be coarse for the perfect texture.
Adjust the heat while frying to ensure the falafel cook evenly without burning.

variation

You can experiment by adding different spices or herbs, such as mint or parsley, to customize the flavor. You can also try baking the falafel instead of frying them for a healthier option.

FAQs

1. Can I use canned chickpeas instead of dry?
While you can use canned chickpeas, they will alter the texture and may make the falafel too mushy. It’s best to stick with dry chickpeas.

2. Can I bake falafel instead of frying?
Yes, you can bake falafel! Preheat the oven to 375°F, place the balls on a baking sheet, drizzle with a little olive oil, and bake for about 15-20 minutes, flipping halfway through.

3. How do I know when the oil is hot enough?
You can test the oil by dropping a small piece of the falafel mixture into it. If it sizzles and rises to the top, the oil is ready for frying.