Falafel is a Middle Eastern snack made with ground chickpeas, herbs, and spices, shaped into small balls or patties and fried until golden. It’s crunchy outside and soft inside. This recipe serves 4 people.
Ingredients
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1 ½ cups dried chickpeas (soaked overnight)
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½ onion, roughly chopped
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3 cloves garlic
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1 cup fresh parsley leaves
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½ cup fresh cilantro leaves
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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½ teaspoon cayenne pepper or red chili powder
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1 teaspoon baking powder
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1 tablespoon lemon juice
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Salt and pepper to taste
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2–3 tablespoons flour (if needed to bind)
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Oil for frying
Preparing the Mixture
Drain and rinse soaked chickpeas.
In a food processor, add chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, cayenne, baking powder, lemon juice, salt, and pepper.
Pulse until the mixture is coarse but holds together. Avoid over-blending.
If the mixture feels too wet, add a little flour to help bind.
Refrigerate the mixture for 30–60 minutes to firm up.
Shaping the Falafel
Scoop small portions and shape into balls or small patties using your hands.
Frying the Falafel
Heat oil in a deep pan over medium heat.
Fry falafel in batches, turning gently, until golden brown and crispy.
Remove and drain on paper towels.
Serving
Serve hot with pita bread, hummus, tahini sauce, or fresh salad.
Falafel is a delicious, herb-filled snack that’s perfect for wraps, bowls, or served on its own.
