Description
This recipe for The Best Homemade Falafel gives you traditional restaurant-style falafels made with soaked garbanzo beans, fresh parsley, onions, garlic, and a blend of spices. These falafels can be pan-fried, deep-fried, or baked until golden and crispy, perfect for a delicious vegetarian meal or snack.
Ingredients
Main Ingredients
- 1 cup dried garbanzo beans (soaked in 6 cups of water for 12-24 hours)
- 1 bunch parsley
- 1 small yellow onion, chopped
- 5 cloves garlic, roughly chopped or minced
- 1 ½ teaspoon cumin powder
- 1 ½ teaspoon salt
- 1 teaspoon coriander powder
- 1 teaspoon black pepper
- ¼ to 1 teaspoon cayenne powder (to taste)
- ¼ teaspoon baking soda
- 1 teaspoon lemon juice
- 1 tablespoon sesame seeds (optional)
- 2-4 tablespoons all-purpose flour
- Oil for frying (such as vegetable or canola oil)
Instructions
- Drain the Garbanzo Beans: Drain the soaked garbanzo beans from the water and dry them thoroughly using a kitchen towel by giving them a good wipe to remove excess moisture.
- Process the Mixture: Transfer the dried garbanzo beans, parsley, chopped onion, garlic, cumin, salt, coriander, black pepper, cayenne, baking soda, and lemon juice into a food processor. Pulse the mixture until it breaks down but still retains tiny bits of chickpeas; avoid making a paste. The mixture should be coarse and chunky rather than smooth.
- Mix and Adjust: Transfer the processed mixture to a bowl, add sesame seeds, and start by mixing in 2 tablespoons of all-purpose flour. Stir well and try to form patties or balls with the mixture. If it does not hold shape, add the remaining 2 tablespoons of flour and mix again. Let the mixture rest for 10 minutes to allow the flour to absorb moisture and bind the ingredients.
- Form Patties or Balls: Shape the mixture into patties roughly 1 ¼ inch in diameter or into balls using a 2-tablespoon measuring scoop, depending on preference.
- Heat the Oil: Heat about an inch of oil in a nonstick skillet over medium heat to around 325ºF. Using a skillet is recommended to prevent the patties from breaking apart. Alternatively, you can deep fry the falafel balls in a deep fryer.
- Fry the Falafel: Carefully place 4-6 patties into the hot oil without overcrowding the pan. Fry for 5-6 minutes total, turning as needed to cook evenly and until golden brown and cooked through. Adjust cooking time depending on size and depth of frying to ensure doneness. Conduct a test falafel to confirm cooking time.
Notes
- Soak garbanzo beans 12-24 hours for best texture; do not use canned chickpeas.
- Using a skillet is preferred for frying patties to reduce the risk of breakage.
- Adjust cayenne powder according to heat preference.
- Resting the mixture with flour helps bind the falafel and improves texture.
- Falafel can be baked if preferred, but frying yields a crispier texture.
