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How to Make Falafel from Scratch
Real falafel starts with dried chickpeas soaked overnight, not canned ones. You grind the soaked beans with herbs and spices, form balls with your hands, and fry them in hot oil until they're crispy outside and tender inside. The key is getting the mixture just wet enough to hold together without being mushy.
- Total time: 12 hr 45 min
- Hands-on: 30 min
- Serves: 20
- Difficulty: Medium
Ingredients
- 1 cup dried chickpeas
- 1 small onion
- 3 garlic cloves
- 1 cup fresh parsley
- ½ cup fresh cilantro
- 1 tsp salt
- 1 tsp cumin
- ½ tsp coriander
- ¼ tsp cayenne
- 3 inches neutral oil
Step by step
- Soak the chickpeas. Use 1 cup dried chickpeas. Cover with plenty of water and soak for 12-24 hours. They'll double in size. Drain and rinse before using.
- Prepare the aromatics. Roughly chop 1 small onion, 3 garlic cloves, 1 cup fresh parsley, and ½ cup fresh cilantro. Keep them separate for now.
- Grind the chickpeas. Pulse the drained chickpeas in a food processor until they're broken down but not smooth. You want a coarse, pebbly texture that holds together when squeezed.
- Add aromatics and spices. Add the onion, garlic, herbs, 1 teaspoon salt, 1 teaspoon cumin, ½ teaspoon coriander, and ¼ teaspoon cayenne. Pulse until everything is finely chopped and mixed.
- Test the mixture. Squeeze a handful of mixture. It should hold together without falling apart. If it's too dry, add 1-2 tablespoons of water. If too wet, add a bit of flour.
- Rest the mixture. Cover and refrigerate for at least 30 minutes. This helps everything bind together and makes shaping easier.
- Form the falafel. With damp hands, roll portions into walnut-sized balls. Don't pack them too tightly. You'll get about 20 pieces.
- Heat the oil. Heat 3 inches of neutral oil to 350°F in a heavy pot. Test with a small piece of mixture—it should sizzle immediately and float.
- Fry the falafel. Fry 5-6 pieces at a time for 3-4 minutes until deep golden brown. They'll puff up and float when done. Remove with a slotted spoon.
Tips & troubleshooting
- Never use canned chickpeas—they're too soft and will make mushy falafel that falls apart
- Keep your hands slightly damp when forming the balls to prevent sticking
- Don't overcrowd the oil—falafel need room to float and cook evenly
- Make sure the oil temperature stays consistent by adjusting heat as needed
- Fresh herbs make all the difference—dried herbs won't give you the same flavor or color
Variations
- Green Falafel. Add extra herbs—up to 2 cups total—for a bright green color and more herbal flavor.
- Baked Version. Form into patties instead of balls, brush with oil, and bake at 425°F for 25-30 minutes, flipping once.
- Spice Variations. Try adding sumac, za'atar, or a pinch of cardamom for different regional flavors.
Questions
- Can I make the mixture ahead of time?
- Yes, the mixture actually improves after sitting in the fridge for a few hours or overnight. Just cover it well so it doesn't dry out.
- Why do my falafel fall apart in the oil?
- Usually the mixture is too wet or the oil isn't hot enough. Make sure you can squeeze the mixture into a ball that holds, and test your oil temperature with a thermometer.
- How do I know when they're done cooking?
- They'll be deep golden brown and will float to the surface. The sizzling will also calm down as the moisture cooks out.
- Can I freeze uncooked falafel?
- Yes, form them into balls and freeze on a tray. Once solid, transfer to bags. Fry directly from frozen, adding an extra minute to the cooking time.