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Crispy Falafel

A traditional Middle Eastern staple made from ground chickpeas, fresh green herbs, and warm spices, fried to a golden crunch.

35 minMediumServes 4340 cal/serving

Middle EasternLunchStovetop and BlenderVegetarianVeganMediterraneanHigh FiberHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeNightshade-Free

Ingredients

  • 1 cup dried chickpeas, soaked
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup yellow onion, chopped
  • 4 garlic cloves, peeled
  • 2 tbsp chickpea flour
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 2 cups vegetable oil

Instructions

  1. 1

    Place 1 cup soaked dried chickpeas, 1/2 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 1/2 cup chopped yellow onion, and 4 peeled garlic cloves in a food processor.

  2. 2

    Pulse until finely minced and combined but not pureed into a paste.

  3. 3

    Transfer the mixture to a bowl and stir in 2 tbsp chickpea flour, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp baking powder, and 1 tsp salt.

  4. 4

    Cover and chill the mixture in the refrigerator for 30 minutes to help it hold shape.

  5. 5

    Form the mixture into small balls or patties, about 1 inch thick.

  6. 6

    Heat 2 cups vegetable oil in a deep skillet over medium-high heat until it reaches 350F.

  7. 7

    Fry the falafel in batches for 3 to 4 minutes per side until deep golden brown and crispy, then drain on paper towels.

Questions

How long does Crispy Falafel keep?

Refrigerate it in a sealed container for up to four days and stir it back together before serving.

Can I halve or double Crispy Falafel?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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