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Falafel
Falafel are crispy, golden-brown patties made from ground chickpeas (or fava beans), herbs, and spices. Deep-fried to perfection, they’re crunchy on the outside and tender on the inside. Often served in pita bread with tahini, hummus, and fresh veggies, falafel is a vegan favorite packed with flavor and protein
Ingredients
- 2 cups dried chickpeas (soaked overnight)
- ½ tsp baking soda (for soaking)
- 1 cup fresh parsley
- ¾ cup fresh cilantro
- ½ cup fresh dill
- 1 small onion
- 8 garlic cloves
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp cayenne pepper
- Salt & black pepper to taste
- 1 tsp baking powder (added before frying)
- 2 tbsp toasted sesame seeds
- Vegetable oil (for frying)
Instructions
- Soak chickpeas overnight in water with baking soda (at least 18 hours).
- Drain and dry the chickpeas thoroughly.
- In a food processor, blend chickpeas, herbs, onion, garlic, and spices until a coarse mixture forms.
- Refrigerate the mixture for at least 1 hour.
- Just before frying, add baking powder and sesame seeds, mix well.
- Form patties using wet hands (about ½ inch thick).
- Heat oil in a pan (about 3 inches deep) until it bubbles softly.
- Fry falafel in batches for 3–5 minutes until crispy and golden brown.
- Drain on paper towels and serve hot in pita with tahini, hummus, and salad