Levantine Chickpea Falafel
Traditional dish · Middle Eastern
The most widely recognized version of falafel, made from ground chickpeas, herbs, and spices, formed into balls or patties and deep-fried to a golden crisp. This version is common across the Levant region.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Dried Chickpeas2 cups, soaked overnight
- Onion1 medium, chopped
- Garlic3 cloves, minced
- Fresh Parsley1/2 cup, chopped
- Fresh Cilantro1/2 cup, chopped
- Cumin1.5 tsp
- Coriander1 tsp
- Cayenne Pepper1/4 tsp (optional)
- Baking Powder1 tsp
- Saltto taste
- Black Pepperto taste
- Vegetable Oilfor frying
Steps
- 1
Drain the soaked chickpeas thoroughly. Combine chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, and cayenne (if using) in a food processor.
- 2
Pulse until a coarse, crumbly mixture forms. Avoid making it too smooth.
- 3
Stir in baking powder, salt, and pepper.
- 4
Form the mixture into small balls or flattened discs.
- 5
Heat oil in a deep pan or fryer to 350°F (175°C).
- 6
Fry falafel in batches until golden brown and cooked through, about 3-5 minutes.
- 7
Remove with a slotted spoon and drain on paper towels.
