Discover this straightforward falafel recipe, perfect as a main course, snack, or quick bite at work or on the go. As a home cook who's perfected Middle Eastern flavors over years of trial and error, I can attest: falafels are irresistibly delicious and simple to make. Why settle for store-bought when you can create crispy, homemade versions? This tasty vegetarian dish is affordable, family-approved, and packed with plant-based goodness. Watch how:
Serves 4 – Prep time: 60 mins – Cook time: 15 mins
- 400g dried chickpeas
- 1 small onion
- 2 to 4 cloves of garlic
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon ground coriander
- ½ teaspoon baking soda
- Optional spices: cardamom, cloves, chili, cayenne, turmeric, or cinnamon
- 1 handful chopped fresh herbs (cilantro, parsley, chives, or marjoram)
- Vegetable oil for frying
- 1 blender
1. Fill a bowl with cold water.
2. Add the raw chickpeas.
3. Soak for 12 hours.
4. Drain and pat dry thoroughly.
5. Blend into a puree.
6. Peel and slice the onion.
7. Peel and mince the garlic.
8. Finely chop the herbs.
9. Mix everything into the chickpea puree.
10. Add 1-2 tablespoons water (chickpea soaking water works great) for a smooth dough that's easy to shape.
11. Cover the dough.
12. Rest for 30 minutes to 1 hour.
13. Form into balls, rounded or slightly flattened.
14. Heat oil in a pan.
15. Fry balls 2-3 minutes per side until golden.
16. Serve hot, or reheat gently.
You've just made perfect homemade falafels! Simple, quick, and foolproof. Even kids and meat-lovers rave about them. These chickpea fritters are a vegetarian and vegan staple, offering plant-based protein and health benefits without mystery ingredients.
Customize to your taste—far better than pre-packaged options. Chickpeas provide economical, nutrient-rich protein, and no fancy gadgets required!
Enjoy falafel balls as a main with salad, side with veggies, or standalone snack. My go-to: a creamy sauce of Greek yogurt, lemon, garlic, olive oil, and fresh mint or herbs, paired with salad—family favorite.
Try with couscous, hummus, tahini, pita, or naan for complete meals.
- Minimal ingredients needed, but plan ahead for soaking—start the night before.
- Sprouted chickpeas? Even more nutritious.
- For speed, use canned chickpeas (1 large or 2 small cans) + 1 tbsp chickpea flour, psyllium, or egg as binder.
- Save aquafaba (canned chickpea liquid)—it's versatile! Discover: Don't Throw Chickpea Juice Down the Sink. It's a MAGIC ingredient.
- Precook chickpeas to save time.
- Dough too loose? Add chickpea flour or breadcrumbs.
- In a rush? Use falafel mix: add water, shape, fry or bake.
- Deep-fry if preferred.
- Freeze extras for later.
Falafel's roots trace back centuries in the Middle East, a beloved staple in Egypt, Lebanon, Syria, Israel, and beyond.
