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A platter of falafel garnished with parsley and lemon.
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Falafel Recipe

This falafel recipe is dried chickpeas blended with herbs and spices, then formed into patties and fried to golden brown perfection. A classic recipe that tastes even better than what you'd get at a restaurant!
Course Main
Cuisine Mediterranean
Keyword baked falafel, falafel
Prep Time 20 minutes
Cook Time 30 minutes
Soaking Time 1 day
Total Time 1 day 50 minutes
Servings 4
Calories 339kcal
Author Sara Welch

Ingredients

  • 1 3/4 cups dried chickpeas uncooked, do not use canned
  • 2 cloves garlic peeled
  • 1/2 cup onion coarsely chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper or more to taste
  • 1/2 cup fresh parsley leaves
  • 1/2 cup fresh cilantro leaves
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon baking soda
  • 1 tablespoon lemon juice
  • vegetable oil for frying

Instructions

  • Place the chickpeas in a large bowl and cover with cold water. Let the chickpeas soak for 24 hours, adding more water to cover if needed.
  • Drain the chickpeas, then place them in a food processor along with the garlic, onion, cumin, coriander, cayenne pepper, parsley, cilantro, salt, pepper, baking soda and lemon juice.
  • Process until a mostly smooth paste forms. You can add water, 1-2 teaspoons at a time if the consistency does not look right.
  • Form the chickpea mixture into 1 1/2 inch patties. Heat 1 inch of oil in a large pan over medium high heat.
  • Placethe patties in a single layer in the pan. You may need to work in batches.
  • Cook for 2-3 minutes per side or until deep golden brown.
  • Remove from the pan and drain on paper towels. Serve immediately.

Video

Nutrition

Calories: 339kcal | Carbohydrates: 57g | Protein: 18g | Fat: 13g | Saturated Fat: 1g | Sodium: 747mg | Potassium: 865mg | Fiber: 16g | Sugar: 10g | Vitamin A: 890IU | Vitamin C: 17mg | Calcium: 122mg | Iron: 7mg