Falafel Recipe – Eats Now

Name: Falafel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups dried chickpeas (7 oz); 2 garlic cloves, finely chopped; 3/4 cup finely chopped onion (1 medium); 1/2 cup chopped fresh cilantro; 1/4 cup chopped fresh flat-leaf parsley; 1 teaspoon fine sea salt; 3/4 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon black pepper; 1/2 teaspoon baking soda; 1/4 teaspoon cayenne; About 6 cups vegetable oil (48 fl oz); Special equipment: a deep-fat thermometer; Accompaniment: tahini sauce

Servings: persons

1 1/4 cups dried chickpeas (7 oz)
2 garlic cloves, finely chopped
3/4 cup finely chopped onion (1 medium)
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon fine sea salt
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1/2 teaspoon baking soda
1/4 teaspoon cayenne
About 6 cups vegetable oil (48 fl oz)
Special equipment: a deep-fat thermometer
Accompaniment: tahini sauce

1
Soak chickpeas in cold water to cover by 2 inches in a bowl at room temperature at least 12 hours.
2
Drain well in a colander.
3
Puree chickpeas with all remaining ingredients except oil in a food processor until as smooth as possible, about 2 minutes.
4
Spread puree in a 15- by 10- by 1-inch baking pan and let dry, uncovered, 1 hour.
5
Scoop 2 tablespoons of puree onto a long sheet of wax paper, then press and pat with your fingers into a 2-inch-wide patty.
6
(Pressing the puree will help the patty hold together when frying.)
7
Make a small hole in center of patty with tip of your pinkie finger (to help cook evenly).
8
Make more patties in same manner, arranging them in 1 layer on wax paper.
9
Heat about 1 inch oil in a 4- to 5-quart heavy pot (preferably cast-iron) until thermometer registers 340F.
10
Working in batches of 4, gently drop patties into hot oil, then fry, turning occasionally, until golden brown, 2 to 3 minutes, and transfer to paper towels to drain.
11
Return oil to 340F between batches.
12
Serve falafel warm or at room temperature.

211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 1/4 cups dried chickpeas (7 oz), 2 garlic cloves, finely chopped, 3/4 cup finely chopped onion (1 medium), 1/2 cup chopped fresh cilantro, 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.

That's it — enjoy your meal!

Falafel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions