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A plate filled with freshly made homemade falafel, golden and crispy.

Falafel (Homemade)

This recipe provides a simple, yet proven method for making delicious homemade falafel in just three steps, resulting in perfectly crisp and flavorful results.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 15 ounces canned chickpeas, rinsed and drained
  • 1/2 cup fresh parsley, roughly chopped
  • 1/2 cup fresh cilantro, roughly chopped
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups vegetable oil, for frying

Equipment

  • Food processor
  • Large skillet
  • Slotted spoon
  • Paper towel-lined plate

Method
 

Preparation
  1. In a food processor, combine chickpeas, parsley, cilantro, onion, and garlic; pulse until coarsely chopped but not pureed.
  2. Transfer the mixture to a bowl and stir in flour, baking powder, cumin, coriander, salt, and pepper until well combined.
Forming and Frying
  1. Heat vegetable oil in a large skillet over medium-high heat. Form the falafel mixture into small patties or balls.
  2. Carefully place the falafel in the hot oil and fry for 2-3 minutes per side, until golden brown and crispy.
Serving
  1. Remove falafel with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Serve immediately with your favorite sauces or in a pita.

Notes

For extra flavor, you can add a pinch of cayenne pepper or a dash of hot sauce to the mixture. Make sure the oil is hot enough before frying to ensure crispy falafel; if the oil is not hot, the falafel may absorb too much oil and become greasy.