Levantine falafel balls (Printable)

Crispy golden chickpea bites seasoned with herbs, perfect for wraps, salads, or snacks.

# Ingredient List:

→ Legumes

01 - 1 cup dried chickpeas

→ Vegetables & Herbs

02 - 1 small yellow onion, roughly chopped
03 - 3 cloves garlic, peeled
04 - 1 cup fresh parsley leaves, packed
05 - 1/2 cup fresh cilantro leaves, packed

→ Spices & Seasonings

06 - 2 teaspoons ground cumin
07 - 1 teaspoon ground coriander
08 - 1/2 teaspoon cayenne pepper (optional)
09 - 1 teaspoon baking powder
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper

→ Binding & Texture

12 - 3 tablespoons all-purpose flour

→ For Frying

13 - Vegetable oil, for deep frying

# Steps:

01 - Rinse chickpeas thoroughly and place in a large bowl. Cover with cold water, allowing at least 3 inches above the chickpeas. Soak overnight for 8 to 12 hours. Drain and pat dry before use.
02 - Combine soaked chickpeas, chopped onion, garlic, parsley, and cilantro in a food processor. Pulse until the mixture is coarse and holds together when pressed, avoiding pureeing into a paste.
03 - Add ground cumin, coriander, cayenne pepper, baking powder, salt, black pepper, and all-purpose flour to the mixture. Pulse briefly to incorporate evenly, then scrape down the sides and mix thoroughly by hand if needed.
04 - With damp hands, shape the mixture into small balls approximately 1½ inches in diameter. Arrange on a tray. If the mixture is too loose, incorporate additional flour in small increments.
05 - Heat vegetable oil in a deep pot to a depth of approximately 2 inches. Maintain oil temperature at 350°F (175°C) for frying.
06 - Fry the falafel balls in batches for 3 to 4 minutes, turning frequently until they achieve a deep golden brown color and a crisp exterior. Drain on paper towels to remove excess oil.
07 - Serve warm in pita bread accompanied by tahini sauce, fresh salad, pickles, or as part of a mezze assortment.

# Expert Advice:

01 -
  • They're naturally vegan and packed with protein, so you can serve them to anyone and everyone will actually want seconds.
  • The crispy exterior gives way to this fluffy, herb-forward interior that tastes nothing like those dense, disappointing falafel you might have had before.
  • You can make them ahead, freeze them, and fry them straight from frozen—perfect for when you need something impressive but don't want to spend all day cooking.
02 -
  • Use dried chickpeas, not canned—canned chickpeas have too much moisture and will turn your falafel into a sad, dense paste instead of something light and crispy.
  • The mixture should be coarse and chunky, not puréed; if you blend it too much, you lose that beautiful texture and end up with something that tastes more like a dense fritter than real falafel.
  • Oil temperature matters more than you think; if it's too cool, your falafel will absorb oil and become greasy; if it's too hot, the outside burns before the inside cooks through.
03 -
  • Keep your hands damp when forming the balls, but don't let them be soaking wet; it's a balance between preventing sticking and maintaining the texture.
  • If your mixture feels too loose after mixing in the spices, add flour one tablespoon at a time rather than all at once—it's easier to adjust that way.
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