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Fried Falafel

These Fried Falafel are crispy and golden on the outside with a soft, herb-packed center bursting with fresh parsley, cilantro, garlic, and warm spices. Made with soaked dried chickpeas instead of canned ones, they develop the authentic texture and flavor that make falafel a beloved Middle Eastern classic.
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Prep Time 30 minutes
Cook Time 15 minutes
Soaking Time 12 hours
Total Time 12 hours 45 minutes
Servings: 20
Course: Appetizer
Cuisine: Middle Eastern
Calories: 90
Ingredients Equipment Method

Ingredients
  

  • 4 garlic cloves
  • 1 cup fresh parsley
  • ½ cup fresh cilantro
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons chickpea flour or all-purpose flour, plus more if needed
  • 1 tablespoon lemon juice
  • Vegetable or canola oil for frying
For Serving
  • Warm pita bread
  • Tahini sauce

Equipment

  • Food processor
  • Large mixing bowl
  • Deep heavy-bottomed pot or Dutch oven
  • Deep-fry thermometer
  • Slotted spoon or spider strainer
  • Baking sheet
  • Paper towels
  • Cookie scoop or tablespoon

Method
 

  1. Place the dried chickpeas in a large bowl and cover with plenty of cold water. Let them soak overnight or for at least 12 hours. Drain and rinse well before using. Do not cook the chickpeas.
  2. Add the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, baking soda, salt, pepper, and lemon juice to a food processor. Pulse until the mixture resembles coarse crumbs and holds together when pressed.
  3. Mix in the chickpea flour. If the mixture feels too wet to shape, add another tablespoon of flour until it holds together easily.
  4. Cover and refrigerate the mixture for 30 minutes to help it firm up.
  5. Using a cookie scoop or tablespoon, shape the mixture into balls or small patties.
  6. Heat about 3 inches of oil in a deep pot to 350°F (175°C).
  7. Carefully fry the falafel in small batches for 3 to 4 minutes, turning occasionally, until they are deep golden brown and crisp on all sides.
  8. Transfer the cooked falafel to a paper towel-lined plate or wire rack to drain any excess oil.
  9. Serve immediately with warm pita, tahini sauce, hummus, fresh vegetables, or over a salad.