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Falafel

Falafel prepared dish

Crispy, golden Middle Eastern falafel made from chickpeas, herbs, garlic, and spices. Crunchy on the outside, soft and flavorful on the inside — perfect in pita, wraps, bowls, or as a snack.

This recipe is Middle Eastern style, lunch, scaled for 6 servings, with 20 min prep and 15 min cook.

Prep: 20 min · Cook: 15 min · Total: 35 min · Serves: 6

Quick cooking notes

  • Core ingredients include ground cumin, fresh parsley, dried chickpeas (not canned), vegetable oil.
  • Follow all 7 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 2.03 tsp ground cumin
  • 1 cups fresh parsley (packed)
  • 1.5 cups dried chickpeas (not canned) (soaked overnight and drained)
  • 3 cups vegetable oil (for frying)
  • 7.98 tbsp fresh coriander (cilantro) (packed)
  • 1 medium onion (roughly chopped)
  • 2.03 tbsp flour or chickpea flour (if needed for binding)
  • 1.01 tsp baking powder
  • 4 unit garlic cloves
  • 0.41 tsp black pepper
  • 1.01 tsp ground coriander
  • 1.01 tsp salt (or to taste)

Instructions

  1. Place soaked and drained chickpeas, onion, garlic, parsley, and coriander into a food processor.
  2. Pulse until mixture is finely chopped and resembles coarse sand. Do not puree.
  3. Transfer to a bowl. Stir in cumin, ground coriander, salt, pepper, baking powder, and flour if needed. Mix well.
  4. Refrigerate mixture for 30 minutes to firm up.
  5. Shape mixture into small balls or patties.
  6. Heat oil to 180°C (350°F). Fry falafel in batches for 3–4 minutes until deep golden and crispy.
  7. Drain on paper towels and serve hot with tahini, hummus, salad, or pita.

Nutrition (per serving)

  • Calories: 245
  • Protein: 8 g
  • Fat: 12 g
  • Carbohydrates: 26 g
  • Fiber: 6 g
  • Sugar: 2 g
  • Sodium: 330 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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