Save Pin My first batch of falafel came together on a quiet Tuesday morning when a friend mentioned craving something crispy and green-speckled for lunch. I'd watched my grandmother make them years ago in her Damascus kitchen, but never quite trusted my own hands to get the texture right. That day, standing in my own kitchen with fresh parsley piled on the counter, something clicked—the mixture felt alive under my fingers, and when those golden balls hit the hot oil, the kitchen filled with a smell that transported me straight back.
I made these for a potluck once, nervous about whether they'd hold up during transport, and watched them disappear in under five minutes. A coworker came back asking for the recipe, and I realized falafel isn't just food—it's a conversation starter, a bridge between different tables and stories.
Ingredients
- Dried chickpeas (1 cup): The foundation of everything; soaking overnight transforms them into something tender yet sturdy enough to hold the herbs without turning to paste.
- Fresh parsley and cilantro (1 cup + 1/2 cup): These aren't garnishes—they're what makes falafel green and fragrant, so don't skimp or use dried herbs.
- Onion and garlic (1 small + 3 cloves): Roughly chopped and pulsed into the mix, they add sweetness and bite without overwhelming the herbs.
- Ground cumin and coriander (2 tsp + 1 tsp): Warm spices that whisper rather than shout, grounding the brightness of the herbs.
- Cayenne pepper (1/2 tsp optional): A small amount gives gentle heat; taste your mixture before deciding how much you want.
- Baking powder and flour (1 tsp + 3 tbsp): These help the mixture hold together and fry up light instead of dense; chickpea flour works beautifully if you need gluten-free.
- Salt and black pepper (1 tsp + 1/2 tsp): Season generously so every bite has flavor, not just the outside.
- Vegetable oil (for frying): Use an oil with a high smoke point; you'll need about 2 inches in your pot.
Instructions
- Soak your chickpeas overnight:
- Rinse them well first, cover generously with cold water, and let them sit at least 8 hours. They'll soften just enough to bind without becoming mushy. Drain and pat them dry before using.
- Build the base:
- Pulse the soaked chickpeas with your onion, garlic, and fresh herbs in a food processor until the mixture is coarse and crumbly, like wet sand. You want texture here—if you purée it, you'll lose the soul of the falafel.
- Season and combine:
- Add your cumin, coriander, cayenne, baking powder, salt, pepper, and flour, pulsing gently until everything is mixed. Scrape down the bowl to catch any pockets of spice.
- Form into balls:
- Wet your hands slightly to prevent sticking, then gently roll portions into balls about the size of a walnut. If the mixture feels too loose to hold together, add another tablespoon of flour and mix again.
- Heat your oil:
- Pour 2 inches of oil into a deep pot and warm it to 350°F (175°C). If you don't have a thermometer, drop a small piece of bread into the oil—it should sizzle and brown in about 60 seconds.
- Fry until golden:
- Working in batches so you don't crowd the pot, carefully slip the falafel balls into the hot oil and let them cook undisturbed for about 2 minutes before turning them over. They'll fry for 3–4 minutes total, turning dark golden and crispy. Drain on paper towels immediately.
- Serve while warm:
- Tuck them into warm pita bread with tahini sauce, fresh vegetables, and pickles, or arrange them on a mezze platter with hummus and tabbouleh.
Save Pin The day my teenage nephew asked for the recipe was the moment I realized this wasn't just about feeding people—it was about passing something forward. He made them the next week and texted me a photo, proud and slightly messy, and that felt like the whole point.
The Texture Matters
The difference between a falafel that's fluffy inside and one that's dense comes down to how long you pulse that mixture. If you process it too much, you compress the air and lose the tender crumb you're after. The texture should remind you of coarse breadcrumbs or wet sand—hold a handful and it should just barely stick together before breaking apart. This is what lets them puff up slightly when they hit the hot oil.
Flavoring Your Batch
The base recipe is a canvas. Some cooks add a small pinch of ground cardamom or sumac for extra warmth and tang, while others experiment with different fresh herbs like dill or mint. Start here with what's written, and once you understand how the flavors work together, you'll know exactly where to add your own twist. I learned this by making the same recipe five times before I felt brave enough to change it.
Beyond Deep Frying
Not everyone loves deep frying at home, and that's fair—the oil smell lingers, and cleanup is real. You can brush the formed balls lightly with oil and bake them at 400°F (200°C) for 20–25 minutes, turning halfway through, and they'll still be crispy on the outside and tender within. They won't be quite as dramatically puffy as fried ones, but they're honest and delicious, and your kitchen will smell like herbs instead of oil.
- Baked falafel is best served fresh and warm, within a few hours of coming out of the oven.
- If you're making them for a crowd, frying gives you that extra margin of golden perfection, but baked is perfectly respectable.
- Either way, serve them immediately with tahini, hummus, or a yogurt-tahini sauce on the side.
Save Pin Make these when you want to remember why food matters, or when you just want something crispy and alive in your mouth. Either reason is good enough.
Questions & Answers
- → What is the best way to soak chickpeas for these fritters?
Soak dried chickpeas in plenty of cold water overnight (8–12 hours) to soften and ensure even cooking.
- → Can these chickpea balls be baked instead of fried?
Yes, brush the balls with oil and bake at 400°F (200°C) for 20–25 minutes, turning halfway for even cooking.
- → How do the herbs influence the flavor?
Fresh parsley and cilantro add bright, fresh notes that complement the earthiness of chickpeas and warm spices.
- → What spices give these balls their distinctive taste?
Ground cumin, coriander, and optional cayenne pepper provide warmth and mild heat, balanced by salt and black pepper.
- → How can I achieve a crispy texture?
Deep fry the balls in hot oil (350°F/175°C) for 3–4 minutes until they turn deep golden and crisp on the outside.