Ingredients
Check off ingredients as you go
- 250g (1¼ cups) dried chickpeas
- 1 or 2 green onion stalks (scallions)
- 2 garlic cloves, peeled
- ¼ bunch fresh parsley
- ½ bunch fresh cilantro
- 15g (2 tablespoons) flour or breadcrumbs
- 40ml (2½ tablespoons) water
- ½ teaspoon sweet paprika powder
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon baking powder
- ½ teaspoon salt
For frying
- Neutral oil (sunflower)
The night before, soak 250g (1¼ cups) dried chickpeas in cold water (they should be well submerged as they will absorb water).
Preparing the falafel
On the day, drain and put the chickpeas in a food processor with the baking powder, garlic, green onion, cilantro (leaves and stems), and parsley. Blend until you get a fairly fine but slightly grainy mixture. Pour into a mixing bowl and add the spices: paprika, coriander, cumin, salt, and finally the flour and water. Mix well to combine everything, cover with plastic wrap and refrigerate for an hour (or more).
Shaping and cooking the falafel
If needed, slightly dampen your hands. Form walnut-sized balls.
Heat the oil in a high-sided skillet or sauté pan and fry for about 4 minutes on each side—they flip very easily with tongs. They should have a nice golden/light brown color. Remove from heat and place on a plate lined with paper towels or a colander.
Serve with homemade pita bread, classic hummus, tahini sauce, cabbage salad, and eggplant!
If you like vegetarian fritters, you should also enjoy the Indian falafel, Masala Vadai, made with red lentils.
Tips and variations
- You can prepare them in advance (or even freeze them, they come out great) and just reheat them in the oven for about ten minutes.
- For a gluten-free version, replace the breadcrumbs with chickpea flour.