This quick and easy falafel recipe is inspired by the first time I had falafel.
It was soon after I got married, from a street cart in NYC. I remember it so well...crispy on the outside, fluffy as a cloud on the inside tucked into a pita pocket 😋
I haven't had amazing falafel since then. Being disappointed by substandard, hard, dry, flavorless falafel, I decided to try my hand at making them at home. It took me several tries but I think this recipe works for me.
The mixture can be made ahead of time but you have to fry them right before serving. Falafel tastes great in a sandwich, on top of a salad or dipped in tahini sauce. So, the next time you have a craving please make your falafel at home and let me know how you like them.
2 cups dry chickpeas, soaked in water overnight
1 cup fresh parsley
1/2 cup fresh coriander
4 cloves garlic
1 teaspoon salt or to taste
1/2 teaspoon baking powder
Oil for deep frying
In a food processor, grind chickpeas, parsley, coriander, garlic and salt until you have a paste.
Add very little water just to get it moving.
Add baking powder and pulse a few times.
Heat oil, make patties and carefully drop the patties in hot oil.
Fry for a few minutes until the falafel are brown and crispy.
Tips and Bits
You can make patties and coat with sesame seeds on both sides before deep frying
Do not use canned or cooked chickpeas for falafel because the taste and texture will be altered.
You can add green chilies to your food processor if you like a bit of spice.
You can make these as patties, balls, or like mini donuts.
I make my patties with slightly wet hands but you can use a falafel scoop.
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