The Best Homemade Falafel Recipe

Ingredients

• 225 g Dried Chickpeas (soak for 12‑24 h, then drain)
• 1 quart Water (for soaking chickpeas)
• 10 g Baking Soda (optional – used only for the speed‑up oven method)
• 100 g Red Onion (roughly ½ medium onion, chopped)
• 10 g Garlic (about 2–3 cloves, minced)
• 25 g Jalapeño (seeded and coarsely chopped)
• 12 g Salt (plus 3‑4 g for sauce)
• 5 g Ground Cumin (about 1 tsp)
• 2 g Ground Coriander (about ½ tsp)
• 2 g Ground Turmeric (about ½ tsp, adds color)
• 25 g Fresh Parsley (stems removed, roughly chopped)
• 25 g Fresh Cilantro (stems removed, roughly chopped)
• 150 g Tahini Paste (smooth, pourable)
• 20 g Lemon Juice (freshly squeezed (≈1 Tbsp))
• 1 clove Garlic (for sauce) (chopped into 4 pieces)
• 115 g Water (for sauce) (adjust to desired consistency)
• 2 quarts Peanut Oil (high smoke‑point oil for deep frying)

Instructions

1. Soak Chickpeas

   Place 225 g dried chickpeas in a high‑sided container, add 1 quart water, and let soak for at least 12 hours (preferably 24 hours).

   Time: PT12H

2. Drain Chickpeas

   Pour the soaked chickpeas into a colander and let drain for 1–2 minutes. Pat dry gently with a clean kitchen towel.

   Time: PT2M

3. Pulse Chickpeas

   Transfer the drained chickpeas to the food processor and pulse 25–30 times until the texture resembles chopped garlic – small, irregular pieces, not a paste.

   Time: PT5M

4. Prepare Aromatics

   Roughly chop 100 g red onion, 10 g garlic, and 25 g jalapeño. Add them to the food processor with the chickpeas and pulse another 1–2 minutes until a mostly smooth herb paste forms.

   Time: PT5M

5. Add Spices & Herbs

   Transfer the mixture to a large mixing bowl. Stir in 12 g salt, 5 g cumin, 2 g coriander, 2 g turmeric, 25 g chopped parsley, and 25 g chopped cilantro until evenly combined.

   Time: PT3M

6. Test Moisture & Adjust

   Squeeze a handful of the mixture firmly. It should hold together without crumbling. If too dry, pulse the processor for another 10–15 seconds.

   Time: PT2M

7. Chill Mixture

   Cover the bowl and refrigerate for 30 minutes to let the mixture firm up.

   Time: PT30M

8. Form Falafel Balls

   Divide the chilled mixture into 15–17 portions (≈40 g each). Roll each portion between your palms into a smooth ball.

   Time: PT5M

9. Prepare Tahini Sauce

   In a bowl, combine 150 g tahini, 20 g lemon juice, 3‑4 g salt, and the minced garlic clove. Using an immersion blender, blend while slowly streaming in 115 g water until smooth and pourable.

   Time: PT5M

10. Heat Oil

    Fill a large heavy‑bottom pot with about 2 quarts peanut oil (or other high smoke‑point oil). Heat over medium heat until the oil reaches 350 °F.

    Time: PT5M

    Temperature: 350°F

11. First Fry Batch

    Using a slotted spoon, gently lower 8‑9 falafel balls into the hot oil, keeping them spaced apart. Fry for 2 minutes without moving, then gently agitate the pot and fry another 3‑4 minutes until golden‑brown and crisp.

    Time: PT7M

    Temperature: 350°F

12. Drain First Batch

    Remove the fried balls with the slotted spoon and place on a wire rack to drain and cool.

    Time: PT2M

13. Second Fry Batch

    Repeat step 11 with the remaining falafel balls, frying for about 6‑7 minutes total until deep‑crisp and dark golden‑brown.

    Time: PT7M

    Temperature: 350°F

14. Final Drain & Serve

    Transfer the second batch to the wire rack. Drizzle or squeeze generous amounts of the creamy tahini sauce over the hot falafel and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

480

Protein

12 g

Carbohydrates

45 g

Fat

25 g

Fiber

8 g

Ingredient Substitutions

• Instead of Dried Chickpeas: Canned chickpeas (drained, but texture will differ)
• Instead of Red Onion: White onion, Sweet onion
• Instead of Garlic: Garlic powder (¼ tsp)
• Instead of Jalapeño: Serrano pepper, Green chili
• Instead of Salt: Kosher salt, Sea salt
• Instead of Ground Cumin: Ground coriander (adds a different note)
• Instead of Ground Coriander: Ground cumin
• Instead of Ground Turmeric: Paprika (for color only)
• Instead of Fresh Parsley: Flat‑leaf parsley
• Instead of Fresh Cilantro: Coriander leaves
• Instead of Tahini Paste: Almond butter (different flavor)
• Instead of Lemon Juice: Lime juice
• Instead of Garlic (for sauce): Garlic powder (¼ tsp)
• Instead of Peanut Oil: Canola oil, Sunflower oil, Vegetable oil

Equipment Needed

• High‑sided Container
• Colander
• Food Processor
• Mixing Bowl
• Large Heavy‑Bottom Pot
• Thermometer
• Slotted Spoon
• Wire Rack
• Immersion Blender
• Scale

Critical Steps — Do Not Skip

• Soaking the chickpeas for a full 12‑24 hours.
• Pulsing chickpeas to a garlic‑size texture (not a paste).
• Testing the mixture’s moisture by squeezing a ball.
• Refrigerating the mixture for 30 minutes before shaping.
• Maintaining oil temperature at 350 °F throughout frying.

Chef Tips from the Video

• Use a kitchen scale for all ingredients – consistency is key.
• For extra green color, add a handful of spinach or kale to the herb paste.
• If you prefer a milder heat, remove jalapeño seeds or omit the pepper entirely.
• Serve with pickled turnips, cucumber‑tomato salad, and warm pita for a complete meal.

Troubleshooting

Storage

Refrigerator: Store cooked falafel in an airtight container for up to 3 days. Reheat in a hot oven (350°F) to restore crispness.

Freezer: Freeze uncooked falafel balls on a tray, then transfer to a zip‑top bag. Fry from frozen, adding 1‑2 minutes to cooking time.

Room temperature: Do not store at room temperature for more than 2 hours due to food safety.

Make-Ahead Tips

• The falafel mixture can be prepared up to 24 hours ahead and kept refrigerated.
• Tahini sauce keeps well in the fridge for 5 days; stir before using.
• Uncooked falafel balls freeze well; fry directly from frozen for a quick snack.

Frequently Asked Questions