Go Back
Easy Falafel Recipe

Easy Falafel Recipe That Beats Takeout

Easy falafel recipe that beats takeout! Crispy outside, fluffy inside, and packed with flavor using simple, real ingredients.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Lunch, Main Course
Servings 6 people

Ingredients
  

Chickpeas base

  • 1 pound dry uncooked chickpeas (not canned)
  • 1 tablespoon salt

Fresh herbs and aromatics

  • ¾ cup fresh parsley, loosely packed
  • ½ cup fresh cilantro, loosely packed
  • 1 large onion, roughly chopped
  • 1 clove garlic, peeled

Spices

  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon black pepper

Binder and frying

  • 1 teaspoon baking powder
  • Neutral oil for frying (like sunflower or canola oil)

For serving

  • Homemade tahini sauce (just sesame paste, lemon juice, garlic, salt, and water)

Instructions
 

  • Place the dry chickpeas in a medium bowl, cover with water by a few inches, and let them soak at room temperature for 12 to 24 hours until they double in size.
  • Drain and rinse the soaked chickpeas, then dry them thoroughly using a towel or salad spinner so the mixture doesn’t get too wet.
  • Add the chickpeas and salt to a food processor and pulse until they break down into coarse, gritty bits.
  • Toss in the parsley, cilantro, onion, garlic, cumin, coriander, and black pepper, then blend until you’ve got a thick, green-flecked paste (you might need to scrape the bowl a few times).
  • Take out the blade, cover the bowl, and chill the falafel mixture in the fridge for an hour so it firms up and holds its shape.
  • Sprinkle the baking powder over the chilled batter and gently fold it in until fully combined.
  • Line a baking sheet with parchment paper and another with paper towels, then scoop out about 1½ tablespoons of the mixture at a time, rolling each into a ball and placing it on the parchment.
  • Heat about 1 inch of neutral oil in a deep skillet over medium heat, and once it’s hot enough to make a test piece sizzle, fry the falafel in batches for 3 to 3½ minutes per side until golden and crispy.
  • Transfer the cooked falafel to the paper towel-lined tray and keep frying until they’re all done, then serve warm with tahini sauce.