Ingredients
1 cup dried chickpeas (soaked overnight, not canned)
1/2 cup chopped onion
4 cloves garlic
1 cup fresh parsley leaves
1/2 cup fresh cilantro leaves
1 tsp cumin
1 tsp coriander
1/4 tsp cayenne (optional)
1 1/2 tsp salt
1/2 tsp baking soda
2–3 tbsp flour or chickpea flour (as needed)
Vegetable oil for frying
**To Serve:**
Pita bread, chopped veggies, tahini sauce, or garlic sauce
Instructions
1. Drain soaked chickpeas and pat dry. Do not cook them.
2. Add chickpeas, onion, garlic, parsley, cilantro, and spices to a food processor.
3. Pulse until the mixture is finely chopped and holds together when pressed.
4. Add baking soda and flour. Mix until just combined. Chill for 30 minutes.
5. Heat oil in a deep skillet to 350°F (175°C).
6. Scoop falafel mixture into balls (about 1.5 tbsp each) and gently drop into hot oil.
7. Fry in batches for 3–4 minutes, turning until evenly golden and crisp.
8. Drain on paper towels. Serve warm with pita, veggies, and sauce.
Notes
Don’t use canned chickpeas — they’ll make the falafel too wet.
To air fry, brush with oil and cook at 375°F for 12–15 minutes, flipping halfway.
Add a pinch of baking powder for extra lightness if desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main Course, Snack
- Method: Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4–5 pieces
- Calories: 180
- Sugar: 1g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: crispy falafel, authentic falafel recipe, herb falafel, vegan falafel balls