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A platter of falafel garnished with parsley and lemon.

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
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


  • 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


  • 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.



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