Levantine Falafel Balls (Printable)

Crispy golden chickpea fritters with fresh herbs, ideal for wraps, salads, or savory bites.

# Ingredient List:

→ Legumes

01 - 1 cup dried chickpeas

→ Vegetables & Herbs

02 - 1 small yellow onion, roughly chopped
03 - 3 cloves garlic, peeled
04 - 1 cup fresh parsley leaves, packed
05 - 1/2 cup fresh cilantro leaves, packed

→ Spices & Seasonings

06 - 2 teaspoons ground cumin
07 - 1 teaspoon ground coriander
08 - 1/2 teaspoon cayenne pepper (optional)
09 - 1 teaspoon baking powder
10 - 1 teaspoon salt
11 - 1/2 teaspoon ground black pepper

→ Binding & Texture

12 - 3 tablespoons all-purpose flour

→ For Frying

13 - Vegetable oil for deep frying (about 2 inches depth)

# Steps:

01 - Rinse dried chickpeas and place in a large bowl. Cover with ample cold water and soak for 8 to 12 hours. Drain and pat dry thoroughly.
02 - In a food processor, pulse soaked chickpeas, onion, garlic, parsley, and cilantro until the mixture is coarse but binds when pressed, avoiding a purée consistency.
03 - Add cumin, coriander, cayenne, baking powder, salt, black pepper, and flour to the mixture. Pulse briefly, scrape down the bowl, and mix well to combine.
04 - With damp hands, form the mixture into small balls approximately 1.5 inches in diameter. Place them on a tray. If too loose, add additional flour as needed.
05 - Heat vegetable oil in a deep pot to 350°F (175°C), filling about 2 inches deep.
06 - Fry falafel balls in batches for 3 to 4 minutes, turning occasionally until golden brown and crisp. Drain on paper towels.
07 - Serve warm in pita bread accompanied by tahini sauce, salad, and pickles, or as part of a mezze platter.

# Expert Advice:

01 -
  • They stay crispy on the outside and tender inside without any heavy, greasy feeling.
  • Fresh herbs make each bite taste alive in a way dried spice blends never quite manage.
  • You can make them ahead and reheat them, which feels like cheating but absolutely isn't.
  • One batch feeds a crowd or gives you leftovers for sneaky snacking straight from the fridge.
02 -
  • Never use canned chickpeas—the moisture content will completely ruin the texture and they'll fall apart while frying, leaving you with chickpea-flavored oil instead of falafel.
  • The mixture should feel slightly damp and hold together when squeezed, but if you can pinch it and it crumbles immediately, add a bit more flour and mix again.
  • Oil temperature matters more than you'd think; if it's too cool, the falafel will absorb oil and taste greasy, but if it's too hot, the outside burns before the inside cooks through.
  • Fresh herbs aren't negotiable—they're what separates homemade falafel from the tired versions you've had before.
03 -
  • Wet your hands before shaping each batch of falafel so the mixture doesn't stick to your palms and the balls come out smooth and even-sized.
  • If you want to make these ahead, shape them and refrigerate on a tray for up to 8 hours before frying, or freeze them for up to a month and fry directly from frozen, adding just a minute or two to the cooking time.
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