DESCRIPTION: The best authentic falafel recipe you can make at home! A simple combination of chickpeas, herbs, and spices that are blended and fried (or baked). They’re crispy, soft, and delicious! Watch the video below to see how I make them in my kitchen!


  • Use one cup of soaked dried chickpeas (do not use canned chickpeas).
  • Half a cup of finely chopped onion
  • One large bunch of parsley, roughly chopped (one cup)
  • One large bunch of cilantro, roughly cut to make one cup
  • One little jalapeño, serrano, or green chili pepper
  • three cloves of garlic
  • One teaspoon of cumin
  • One tsp salt
  • One-half teaspoon of cardamom
  • One-half teaspoon of black pepper
  • Two tablespoons of flour (chickpea or other)
  • One-half teaspoon of baking soda
  • frying oil


  1. Soak the dried chickpeas in water the night before. The chickpeas will triple in size, so make sure there is two to three inches of water covering them.
  2. After rinsing and draining, place the chickpeas in the food processor along with the onion, garlic, cumin, parsley, cilantro, salt, cardamom, and black pepper.
  3. Once the mixture has a texture similar to gritty sand, pulse it several times in the food processor.
  4. Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid and refrigerate the mixture for 30 minutes to one hour.
  5. You can roll or press the falafel into balls or patties with your hands, an ice cream scoop, or a falafel scoop. If the mix is too wet, you can add one more tablespoon of chickpea flour. You can add a teaspoon or two of water or lemon juice if it’s too dry and crumbly.
  6. After making the falafel, you can cook it in any of the ways listed above. In a pot over medium-low heat, add about 3 inches of oil. This will be used to deep fry the falafel. Bring the oil to 175°F (350°F) temperature. For one to two minutes, or until golden, cook the falafel in groups of six to eight at a time.
  7. Use a skimmer to check the color of the falafel and make sure they don’t overcook. Then remove them to a paper towel-lined plate.
  8. Serve the falafel right away, while it’s still warm and the outside is still crispy. Adding tahini sauce to them makes them ever better.




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