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Authentic Homemade Falafel

Authentic Homemade Falafel

$4.59 recipe | $0.09 serving
Golden and crispy on the outside, yet tender and fluffy on the inside. These falafel balls are simple to make, but pack a ton of fresh and herbaceous flavors. They're perfect with hummus, in a pita, or on their own!
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Rest time 20 hrs
Total Time 21 hrs
Course Mains
Cuisine Gluten-Free, Middle Eastern, Vegan
Servings 50 servings
Calories 42 kcal

Equipment

  • Food processor
  • Chef knife
  • Deep saucepan for frying
  • Oil thermometer
  • Slotted spoon

Ingredients
 

  • 3 cups dry chickpeas ($1.53)
  • 1 ⅔ cup fresh cilantro ($0.93)
  • 1 ⅔ cup fresh parsley ($0.39)
  • cup fresh dill ($0.95)
  • 1 medium onion, chopped ($0.24)
  • 6-7 cloves garlic, minced ($0.24)
  • 2 tablespoon lemon juice ($0.18)
  • 1 ½ tablespoon cumin ($0.03)
  • 1 ½ tablespoon coriander ($0.03)
  • ½ teaspoon cayenne ($0.04)
  • Sea salt & cracked black pepper to taste ($0.02)
  • 1 teaspoon baking powder ($0.01)

For Frying

  • Neutral oil like canola, peanut, or avocado

Instructions
 

  • The first and most important step is to soak the dried chickpeas the night before so they expand in size and soften. The longer you soak them the better (about 20-24 hours).
  • Have at least 3-4 inches of water over the chickpeas as they triple in size. You can add baking soda to the water in order to soften the chickpeas even more. Note: canned chickpeas will not work for this recipe.
  • Once the chickpeas have soaked, give them a good rinse, and add them to your food processor. Next, roughly de-stem the cilantro, parsley, and dill. Chop the garlic cloves and onion, and add all of that to the food processor as well.
  • Then, add in the lemon, cumin, coriander, cayenne, salt, and pepper. Pulse in 15-20 second increments and scrape down the sides as needed. You're going for a grain-like texture.
  • After you have the right consistency, transfer the batter into a bowl. Add in the baking powder and mix together with your hands. Cover the falafel mixture and set it in the fridge to cool for about 1 hour.
  • Once the mixture had chilled, remove your bowl and start forming balls or patties about 1-2 inches in size. Transfer them to a plate or pan and set aside.
  • Next, heat up enough oil over medium-high to allow the falafel balls to be completely submerged (approx. ¾-inch deep). You can use a saucepan, skillet, or dutch oven for this. Note: the bigger the pan, the more oil you'll need to use.
  • Using a thermometer, check that the oil is at 350-375°F. A piece of batter should sizzle immediately. You can also check the oil is just right with one falafel to start. If it browns quickly on the outside, but the inside is still raw you'll need to turn the temperature down.
  • Once the oil is ready, cook 1-2 balls at a time. Don't add too many at once or the oil temperature will drop. After about 4-5 minutes, or when the outside looks golden brown, remove the falafel balls and let them cool on a rack with some paper towel underneath.
  • Serve these immediately with hummus, on a pita with toum, or straight up! They make a delicious snack.

Notes

  • The price of this recipe will depend on the amount and variety of oil you use. We have not included it in the price for this reason.
  • Nutritional information is a rough estimate.
  • Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
  • All prices are in USD.

Nutrition

Nutrition Facts
Authentic Homemade Falafel
Serving Size
 
1 falafel
Amount per Serving
Calories
42
% Daily Value*
Fat
 
0.7
g
1
%
Trans Fat
 
0
g
Cholesterol
 
0
mg
0
%
Sodium
 
61.1
mg
3
%
Potassium
 
22.7
mg
1
%
Carbohydrates
 
7.1
g
2
%
Fiber
 
2.1
g
9
%
Sugar
 
1.3
g
1
%
Protein
 
2.3
g
5
%
Vitamin A
 
206.1
IU
4
%
Vitamin C
 
4
mg
5
%
Calcium
 
21
mg
2
%
Iron
 
0.9
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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