Falafel is a classic Middle Eastern dish made from soaked dried chickpeas blended with herbs and spices, then shaped into crispy, golden patties. Soaking the chickpeas overnight is key to achieving the perfect light and fluffy texture that canned chickpeas just can’t match. Once you master this recipe, it’s a foolproof dinner you’ll find yourself making week after week!
Ingredients:
- 1 cup dried chickpeas (NOT canned)
- ½ small onion, roughly chopped
- 3–4 garlic cloves
- ½ cup fresh parsley (or parsley + cilantro mix)
- 1 tsp salt
- 1 tsp cumin
- 1 tsp coriander
- ¼ tsp black pepper
- ¼ tsp cayenne or chili flakes (optional)
- 1 tsp baking powder
- 2–3 tbsp flour (chickpea flour or all-purpose)
- 2–3 tbsp sesame seeds (optional, mixed in or rolled on)
- Oil for frying or baking olive oil
Instructions:
- Prepare the chickpeas by soaking for 12 hours in water, then drain well. Do not cook!
- In a food processor pulse together soaked chickpeas, onion, garlic, parsley, and spices until coarse and grainy.
- Transfer into a bowl and mix in baking powder, flour and the sesame seeds if using.
- Refrigerate for 30-60 minutes.
- Shape the balls or paties, and if you want the sesame seeds on the outside, roll the balls in seeds before cooking.
- Fry in medium-hot oil 2-3 minutes per side, or bake at 400 for 20-25 minutes, flipping each way.
- Allow to cool on papertowel if frying to drip off any remaing oil.
Tip: Add to bowls, pitas, salads, or just enjoy as a snack with some hummus!
