Levantine Falafel Balls (Printable)

Golden chickpea balls seasoned with herbs and spices for crispy, flavorful bites.

# What You'll Need:

→ Legumes

01 - 1 cup dried chickpeas

→ Vegetables & Herbs

02 - 1 small yellow onion, roughly chopped
03 - 3 cloves garlic, peeled
04 - 1 cup fresh parsley leaves, packed
05 - ½ cup fresh cilantro leaves, packed

→ Spices & Seasonings

06 - 2 teaspoons ground cumin
07 - 1 teaspoon ground coriander
08 - ½ teaspoon cayenne pepper (optional, adjust to taste)
09 - 1 teaspoon baking powder
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper

→ Binding & Texture

12 - 3 tablespoons all-purpose flour (substitute chickpea flour for gluten-free)

→ For Frying

13 - Vegetable oil, for deep frying

# Directions:

01 - Rinse dried chickpeas and place in a large bowl. Cover with plenty of cold water and soak overnight for 8 to 12 hours. Drain and pat dry.
02 - In a food processor, combine soaked chickpeas, chopped onion, garlic cloves, parsley, and cilantro. Pulse until the mixture is coarse and holds together when pressed, avoiding a purée consistency.
03 - Add ground cumin, coriander, cayenne pepper, baking powder, salt, black pepper, and flour to the mixture. Pulse briefly to combine thoroughly. Scrape down the sides and mix well.
04 - With damp hands, shape the mixture into small balls approximately 1½ inches in diameter. Arrange on a tray. If the mixture is too loose, incorporate additional flour as needed.
05 - Heat vegetable oil to a depth of 2 inches in a deep pot to 350°F (175°C).
06 - Fry falafel balls in batches for 3 to 4 minutes, turning occasionally until they are deep golden and crisp. Drain on paper towels.
07 - Serve warm inside pita bread with tahini sauce, salad, and pickles, or include as part of a mezze platter.

# Expert Advice:

01 -
  • They're crispy outside, fluffy inside, and require no yeast or eggs—just chickpeas and herbs doing their quiet magic.
  • One batch feeds a crowd or makes excellent leftovers that taste just as good cold the next day, tucked into a pita with extra tahini.
02 -
  • Use soaked dried chickpeas, not canned—canned ones hold too much moisture and will fall apart when fried, a lesson I learned the hard way with a soggy batch.
  • Don't skip pulsing the herbs into the mixture; they need to be distributed evenly so every bite tastes like what you came for, not just the first one.
03 -
  • If your falafel balls fall apart in the oil, your mixture likely needs more binding—add flour a tablespoon at a time until it holds together when squeezed, then form and fry again.
  • Keep your oil at a steady temperature; if it drops below 325°F, the falafel will absorb oil instead of crisping, and if it's above 375°F, the outside burns before the inside cooks through.
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