Falafel Recipe – Eats Now

Name: Falafel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 heaping cup dried chickpeas, soaked overnight in cold water; 2 tbsp finely chopped parsley; 2 tbsp fresh lemon juice; 1 tbsp tahini; 1 garlic clove, minced; 1 tsp ground cumin; 1 tsp ground turmeric; 1 tsp ground coriander; 1 tsp salt; 1/2 tsp cayenne pepper; Vegetable oil, for deep-frying

Servings: persons

1 heaping cup dried chickpeas, soaked overnight in cold water
2 tbsp finely chopped parsley
2 tbsp fresh lemon juice
1 tbsp tahini
1 garlic clove, minced
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 tsp salt
1/2 tsp cayenne pepper
Vegetable oil, for deep-frying

1
Drain the soaked chickpeas.
2
Process the chickpeas with the other ingredients until finely chopped but not pureed.
3
Transfer to a bowl.
4
Let stand for at least 30 minutes (or up to 8 hours), covered in the refrigerator.
5
Pour enough oil into a large saucepan to come 2in (5cm) up the sides and heat over high heat to 350F (170C).
6
Moisten your hands with water and shape the mixture into 12 slightly flat balls.
7
In batches, deep-fry in the oil about 3 minutes, or until golden.
8
Transfer to paper towels to drain.
9
Serve hot.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 heaping cup dried chickpeas, soaked overnight in cold water, 2 tbsp finely chopped parsley, 2 tbsp fresh lemon juice, 1 tbsp tahini, and more.

Yes, Falafel falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Falafel

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