🧆 Classic Falafel (Crispy Middle Eastern Chickpea Fritters)
🌱 Ingredients (Makes 18–20 falafels)
Main Ingredients:
1 cup dried chickpeas (NOT canned)
1 small onion, roughly chopped
3–4 cloves garlic
½ cup fresh parsley
½ cup fresh cilantro
2–3 Tbsp fresh dill (optional but amazing)
Seasoning:
1½ tsp salt
1 tsp cumin
1 tsp coriander powder
¼ tsp black pepper
¼ tsp cayenne pepper or paprika
Binding:
½–1 tsp baking soda
2–3 Tbsp flour or chickpea flour (only if needed)
For Frying:
Oil (vegetable, canola, or sunflower)
👩🍳 Instructions
Step 1 — Soak the Chickpeas
Add dried chickpeas to a large bowl.
Cover with plenty of water.
Soak overnight (12 hours) until tripled in size.
(This step is crucial — canned chickpeas will make mushy falafel.)
Step 2 — Blend the Mixture
In a food processor, add:
Soaked (drained) chickpeas
Onion
Garlic
Parsley
Cilantro
Dill
Spices
Blend in pulses until mixture is grainy, not paste-like.
It should hold together when pressed.
Step 3 — Add Baking Soda & Chill
Mix in baking soda.
Chill mixture in the fridge for 30–60 minutes to firm up.
Step 4 — Shape
Form small balls or patties using hands or a falafel scoop.
If too loose, add 1–2 tablespoons flour.
Step 5 — Fry
Heat oil to 180°C (350°F).
Fry falafels for 3–4 minutes until crispy and deep golden brown.
OR
Bake at 200°C (400°F) for 20–25 minutes (brush with oil).
Air fryer works too (180°C for 15–18 minutes).
🍽️ How to Serve Falafel
Perfect with:
Pita bread
Tahini sauce
Hummus
Pickles
Tzatziki
Fresh salad (tomato, cucumber, parsley, lemon)
⭐ Tips for Perfect Falafel
Don’t overblend — texture should be coarse.
Fry immediately after shaping to prevent them from cracking.
Adding baking soda helps keep them soft inside.
If mixture falls apart, add a little flour.
