How To Make Falafel

Grab your passport! You're going on a culinary adventure to uncover best, crispy-on-the-outside, soft-in-the-middle, Homemade Falafel with this foolproof recipe.

Prep Time 10

Cook Time 10

Chill Time 13

Total Time 13 20

Servings

Calories 67kcal

Author FoodFaithFitness

Ingredients

1 cup dried chickpeas
1/4 tsp baking soda
1/2 tsp baking powder
1/2 cup fresh cilantro leaves
1 tbsp fresh dill
3 cloves garlic
1/2 tbsp ground cumin
1/2 tbsp ground coriander
pinch cayenne pepper
1 tbsp toasted sesame seeds
salt and pepper
oil (for frying)

Instructions

Place the dried chickpeas and baking soda in a large bowl and cover with cold water. Soak the chickpeas for at least 12 hours. Drain the chickpeas and pat them dry.
Place the soaked chickpeas, herbs, garlic, and spices in a food processor and mix well.
Transfer the falafel mixture to an airtight container. Refrigerate for at least 1 hour.
Remove the mixture from the fridge. Add the baking powder and sesame seeds. Stir well.
Wet your hands and use them to form the falafel mixture into patties.
Heat the pot of oil on MEDIUM. Fry the falafel patties in the hot oil for about 5 minutes, until they brown.
Serve the falafels with pita bread and cucumbers.

Notes

Though an inconvenience, soak dry chickpeas instead of reaching for the canned stuff.
Use fresh cilantro and dill generously to give the falafel its distinct flavor.
Placing your falafel mixture in the fridge before frying helps them hold together better.

Nutrition