Classic Falafel

Classic Falafel
Sign up to save this recipe to your profile Sign Up Now ›
About 15 falafel Easy
Total: Active:
1 Rating 

Ingredients (14)

  • 1 ½ cups (8 ounces) dried chickpeas
  • ½ medium onion, roughly chopped
  • 2 cloves garlic, roughly chopped
  • ¼ cup packed chopped fresh flat-leaf parsley
  • ¼ cup packed chopped fresh cilantro
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon baking soda
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon lemon juice
  • Vegetable oil for frying
Try Amazon Fresh
Nutritional Information
  • Calories92
  • Fat4.42g
  • Saturated fat0.33g
  • Trans fat0.03g
  • Carbs10.48g
  • Fiber2.12g
  • Sugar1.84g
  • Protein3.3g
  • Cholesterol
  • Sodium59.54mg
  • Nutritional Analysis per serving (15 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Using raw chickpeas (soaked for at least 12 hours to soften) yields falafel with a great texture, soft on the inside, crunchy on the outside. Serve warm, with cucumber-yogurt sauce, tahini sauce, or harissa, and fresh pita bread.

Game plan: Make a batch of Cucumber-Yogurt Sauce before you begin.


  1. 1In a large bowl, soak the chickpeas in cold water to cover by 2–3 inches. Leave at room temperature for at least 12 hours and up to 24 hours.
  2. 2Drain the chickpeas well in a colander. Add them to the bowl of a food processor. Add all the remaining ingredients except for the oil for frying. Pulse until the ingredients are nearly pulverized but not too pasty.
  3. 3In a saucepan, warm 2 to 3 inches of oil over medium-high heat to about 350°F.
  4. 4Scoop up heaping tablespoons of the chickpea mixture and shape it into balls or small patties, then carefully drop it into the hot oil, being sure not to add too many falafels at once. Fry until browned, turning occasionally, about 4 minutes.
  5. 5Using a slotted spoon, transfer to paper towels to drain. Serve warm or at room temperature.
Load Comments

Recommended from Chowhound

You'll Have Zero Beef with These Delicious Veggie Burgers
Recipe Round-Ups

You'll Have Zero Beef with These Delicious Veggie Burgers

by Caitlin M. O'Shaughnessy | Interest in veggie burgers has been rising for a while now (along with the general surge in plant...

5 Guacamole Mistakes You’re Making

5 Guacamole Mistakes You’re Making

by Dan Koday | Guac seems simple, but there are many ways it can go wrong—hence, these tips on how to make the best...

Upgrade Your Taco Tuesday with These Fresh Fruit Salsas
Recipe Round-Ups

Upgrade Your Taco Tuesday with These Fresh Fruit Salsas

by Jen Wheeler | Looking for a way to liven up your Taco Tuesday—or any summer dinner? Want something more than a sauce...