This authentic crispy falafel is a classic Middle Eastern dish made with chickpeas, fresh herbs, onion, and aromatic spices. Naturally vegan, gluten-free, and protein-rich—perfect as a snack, in pita wraps, or atop salad bowls.
Prep Time: 20 minutes
Cook Time: 10 minutes
Soaking Time: 12 hours
Total Time: 30 minutes (active)
Servings: 18 falafel
Author: Yumna Jawad
Ingredients
1 lb dry uncooked chickpeas
1 tbsp salt
¾ cup parsley
½ cup cilantro
1 large onion, roughly chopped
1 clove garlic
2 tsp cumin
2 tsp coriander
1 tsp black pepper
1 tsp baking powder
Neutral oil, for frying
Tahini sauce, for serving
Instructions
Place the dry chickpeas in a medium bowl and cover with water. Let soak at room temperature for at least 12 hours, or up to 24 hours. The chickpeas will double in size. Drain, rinse, and dry the chickpeas thoroughly—using a salad spinner helps. In a food processor, pulse the chickpeas and salt to coarse, pebble-sized bits. Add parsley, cilantro, onion, garlic, cumin, coriander, and black pepper. Process until a thick, textured paste forms, scraping the bowl as needed. Remove the blade, cover the bowl, and refrigerate the mixture for 1 hour to firm up. After chilling, sprinkle the baking powder over the falafel batter and gently fold it in. Line one baking sheet with parchment paper and another with paper towels. Using a cookie scoop or your hands, scoop and firmly roll about 1½ tablespoons of the mixture into balls and place on the parchment-lined sheet. Heat 1 inch of oil in a large, high-sided skillet over medium heat. When a bit of batter sizzles on contact, add 10–12 falafel to the oil, avoiding overcrowding. Fry 3–3½ minutes per side, until golden brown and crispy. Transfer to the paper towel-lined tray. Repeat with the remaining mixture. Serve the falafel warm with tahini sauce for dipping.
Baking Instructions
Place shaped falafel on a parchment-lined baking sheet. Bake at 350°F (175°C) for 20–25 minutes, flipping halfway through, until golden and crisp.
Storage & Freezing
Store leftovers in an airtight container in the fridge for up to 4–5 days. Reheat in the microwave for 30 seconds. Freeze cooked falafel on a tray until solid, then transfer to a freezer bag. Reheat from frozen in a 350°F oven for 5 minutes. You can also freeze the raw batter. Thaw in the fridge, then shape and cook as usual.
Notes & Substitutions
Soaked fava beans can be used with chickpeas, but not as a full substitute. Parsley or cilantro can be used alone, but using both adds the best flavor. For the best texture and crispness, do not use canned chickpeas. Use a falafel scoop or small cookie scoop for consistent shaping.
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Middle Eastern Vegan Falafel Platter: Crispy & Tasty
- Prep Time: 20 minutes
- Cook Time: 10 minutes / Soaking Time: 12 hours
- Total Time: 30 minutes (active)
- Yield: 18 falafel 1x
Description
This authentic crispy falafel is a classic Middle Eastern dish made with chickpeas, fresh herbs, onion, and aromatic spices. Naturally vegan, gluten-free, and protein-rich—perfect as a snack, in pita wraps, or atop salad bowls.
Ingredients
1 lb dry uncooked chickpeas
1 tbsp salt
¾ cup parsley
½ cup cilantro
1 large onion, roughly chopped
1 clove garlic
2 tsp cumin
2 tsp coriander
1 tsp black pepper
1 tsp baking powder
Neutral oil, for frying
Tahini sauce, for serving
Instructions
Place the dry chickpeas in a medium bowl and cover with water. Let soak at room temperature for at least 12 hours, or up to 24 hours. The chickpeas will double in size. Drain, rinse, and dry the chickpeas thoroughly—using a salad spinner helps. In a food processor, pulse the chickpeas and salt to coarse, pebble-sized bits. Add parsley, cilantro, onion, garlic, cumin, coriander, and black pepper. Process until a thick, textured paste forms, scraping the bowl as needed. Remove the blade, cover the bowl, and refrigerate the mixture for 1 hour to firm up. After chilling, sprinkle the baking powder over the falafel batter and gently fold it in. Line one baking sheet with parchment paper and another with paper towels. Using a cookie scoop or your hands, scoop and firmly roll about 1½ tablespoons of the mixture into balls and place on the parchment-lined sheet. Heat 1 inch of oil in a large, high-sided skillet over medium heat. When a bit of batter sizzles on contact, add 10–12 falafel to the oil, avoiding overcrowding. Fry 3–3½ minutes per side, until golden brown and crispy. Transfer to the paper towel-lined tray. Repeat with the remaining mixture. Serve the falafel warm with tahini sauce for dipping.
Notes
Soaked fava beans can be used with chickpeas, but not as a full substitute. Parsley or cilantro can be used alone, but using both adds the best flavor. For the best texture and crispness, do not use canned chickpeas. Use a falafel scoop or small cookie scoop for consistent shaping.