Description
Homemade falafel made with soaked garbanzo beans, fresh parsley, and spices, shaped into patties or balls, then pan-fried to crispy perfection. This recipe offers a flavorful, traditional Middle Eastern treat that is perfect as a snack, appetizer, or part of a meal.
Ingredients
Main Ingredients
- 1 cup dried garbanzo beans (soaked in 6 cups of water for 12-24 hours)
- 1 bunch parsley
- 1 small yellow onion, chopped
- 5 cloves garlic, roughly chopped or minced
Spices and Seasonings
- 1 ½ teaspoon cumin powder
- 1 ½ teaspoon salt
- 1 teaspoon coriander powder
- 1 teaspoon black pepper
- ¼ – 1 teaspoon cayenne powder (to taste)
- ¼ teaspoon baking soda
- 1 teaspoon lemon juice
- 1 tablespoon sesame seeds (optional)
Other
- 2-4 tablespoons all-purpose flour
- Oil, for frying
Instructions
- Drain garbanzo beans: Remove the soaked garbanzo beans from water and dry them thoroughly using a kitchen towel to ensure no excess moisture remains.
- Process ingredients: Place the garbanzo beans, parsley, onion, garlic, cumin, salt, coriander, black pepper, cayenne powder, baking soda, and lemon juice into a food processor. Pulse until the mixture breaks down into a coarse texture; it should not become a smooth paste but retain small chickpea pieces.
- Mix and bind: Transfer the mixture to a bowl, add sesame seeds if using, then start with 2 tablespoons of flour and stir well. Attempt to form patties or balls; if the mixture doesn’t hold shape, add the remaining flour. Let the mixture rest for 10 minutes before shaping into about 1 ¼ inch diameter patties or balls using a 2-tablespoon scoop.
- Fry falafel: Heat about one inch of oil in a nonstick skillet over medium heat (325°F) or use a deep fryer for balls. Place 4-6 patties at a time without overcrowding. Fry for 5-6 minutes total, turning carefully, until golden brown and cooked through. Adjust frying time based on size and test one falafel to confirm doneness.
Notes
- Soak the garbanzo beans for 12-24 hours for best texture.
- Drying garbanzo beans thoroughly is essential to prevent soggy falafel.
- Do not over-process the mixture; a coarse texture provides better falafel bite.
- Adding flour helps bind the mixture if it’s too wet.
- Frying in a skillet is recommended for patties to reduce breakage.
- Adjust cayenne pepper to manage spiciness level.
- Prep Time: 20 minutes (plus 12-24 hours soaking time)
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Middle Eastern
