Authentic Homemade Falafel with Fresh Herbs and Spicy Green Chili Recipe
This classic falafel recipe features crispy, golden-brown fritters made from soaked dried chickpeas blended with fresh herbs and spices. Perfectly seasoned with cumin, cardamom, and garlic, these falafels are fried to a crunchy perfection and make a delicious vegetarian option for a snack or meal.
- Prep Time: 12 hours 15 minutes
- Cook Time: 15 minutes
- Total Time: 12 hours 30 minutes
- Yield: 20-24 falafel balls
- Category: Appetizer
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Falafel Mixture
- 1 cup dried chickpeas, soaked overnight (do not use canned chickpeas)
- ½ cup roughly chopped onion
- 1 cup roughly chopped parsley (about one large bunch)
- 1 cup roughly chopped cilantro (about one large bunch)
- 1 small green chile pepper (serrano or jalapeño)
- 3 garlic cloves
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon cardamom
- ¼ teaspoon black pepper
- 2 tablespoons chickpea flour (or other flour)
- ½ teaspoon baking soda
For Frying
- Oil for frying (vegetable or canola oil recommended)
Instructions
- Soak Chickpeas: Rinse 1 cup of dried chickpeas and soak them overnight in plenty of water. Do not use canned chickpeas as they are too soft for falafel.
- Prepare the Mixture: Drain the soaked chickpeas and add them to a food processor along with roughly chopped onion, parsley, cilantro, green chile, garlic, cumin, salt, cardamom, and black pepper. Pulse until coarsely ground but not pureed; the mixture should hold together when formed.
- Add Flour and Baking Soda: Transfer the mixture to a bowl and stir in the chickpea flour and baking soda. This helps bind the mixture and gives falafel a light texture.
- Form the Falafel Balls: Using wet hands or a small ice cream scoop, form the mixture into small balls or patties about the size of a walnut.
- Heat the Oil: In a deep skillet or pot, heat oil to 350°F (175°C). Make sure there is enough oil to submerge the falafel.
- Fry the Falafel: Carefully add the falafel balls to the hot oil in batches without overcrowding. Fry for about 3-4 minutes, turning occasionally, until golden brown and crispy on all sides.
- Drain and Serve: Remove the falafel with a slotted spoon and drain on paper towels to remove excess oil. Serve warm with tahini sauce, pita bread, or a fresh salad.
Notes
- Do not use canned chickpeas as they are too soft and will not hold together properly.
- Soaking the chickpeas overnight is essential for texture and flavor.
- For a spicier falafel, increase the amount of green chile or add some cayenne pepper.
- Falafel mixture can be prepared a few hours ahead and refrigerated before frying.
- If you prefer baking to frying, brush falafel patties with oil and bake at 375°F (190°C) for 20-25 minutes, turning halfway.
