Classic Middle Eastern Fried Chickpea Patties (Falafel)
Falafel is a traditional Middle Eastern street food made from ground chickpeas, herbs, and spices. Crispy on the outside and fluffy inside, falafel is typically served in pita bread with vegetables and tahini sauce. It’s naturally vegan, protein-rich, and perfect for meals, snacks, or appetizers.
Total Time
Prep time: 15 minutes (+12–24 hrs soaking time)
Cook time: 20 minutes
Total active time: 35 minutes
Yield: ~20 falafel balls (serves 4–6)
Ingredients
For the Falafel:
1 cup dried chickpeas (not canned)
½ large onion, roughly chopped (about 1 cup)
4 garlic cloves
1 cup fresh parsley leaves
½ cup fresh cilantro leaves
¼ cup fresh dill (optional)
1½ tsp salt
1 tsp ground cumin
1 tsp ground coriander
½ tsp black pepper
¼ tsp cayenne (optional)
1 tsp baking powder
3–4 tbsp all-purpose flour
2tsp Olive oil (for cooking)
Instructions
1. Soak the Chickpeas:
Place dried chickpeas in a large bowl and cover with cold water by at least 2 inches.
Soak for 12–24 hours, until doubled in size. Drain and rinse well.
2. Blend the Mixture:
In a food processor, add soaked chickpeas, onion, garlic, herbs, spices, and salt.
Pulse until you get a coarse mixture that holds together when pressed. Don’t over process—it should be gritty, not a paste.
Add baking powder and flour (start with 2 tbsp). Pulse to mix. If the mixture is too wet, add more flour 1 tbsp at a time.
Transfer to a bowl, cover, and refrigerate for 30–60 minutes for easier handling.
3. Shape the Falafel:
Use your hands or a falafel scoop to form balls or patties (~1.5 inches in diameter).
4. Fry the Falafel:
Heat 2 inches of olive oil in a deep pan to 350–375°F (175–190°C).
Fry falafel in batches for 3–4 minutes, turning once, until deep golden brown.
Drain on paper towels.
5. Serve:
Serve warm in pita bread with lettuce, tomato, cucumber, tahini sauce, or hummus.
Notes & Tips
- Do not use canned chickpeas – they’re too soft and will fall apart when frying.
- If mixture is too wet, add flour. If too dry, pulse with a tiny splash of water.
- Baking powder gives a light, airy texture—don’t skip it!
- To bake instead of fry: Brush falafel with oil and bake at 400°F (200°C) for 20–25 mins, flipping halfway.
Frequently asked questions FAQs
Q: Can I freeze falafel mixture?
A: Yes! Shape into balls and freeze on a tray. Once solid, store in a freezer bag. Fry from frozen or thaw slightly first.
Q: Can I make it gluten-free?
A: Yes, substitute flour with chickpea flour or a gluten-free blend.
Q: What’s the best oil for frying?
A: Use oils with a high smoke point like sunflower, canola, or peanut oil.
Q: Can I use a blender instead of a food processor?
A: A powerful blender may work in batches, but a food processor is preferred for the right texture.
Nutrition Information
Calories: 200 kcal
Protein: 8g
Fat: 14g
Carbohydrates: 22g
Fiber: 6g
Sugar: 2g