- Prep time
- 15 minutes, plus 12 hours soaking PT0.25M
- Cook time
- 10 minutes PT10M
- About 24 pieces
From enjoying in a pita with fresh veggies and tzatziki to tossing in a rice bowl with spinach, tahini, feta and onions, there are so many ways to enjoy falafel—and they're all delicious!
- 1 cup dried chickpeas
- 2 tablespoons cumin seeds
- 1½ teaspoons coriander seeds
- 1 cup parsley, rough chopped
- ½ cup cilantro, rough chopped
- ½ yellow onion, medium diced
- 3–4 cloves garlic, rough chopped
- Zest of 1 lemon
- ½ teaspoon salt
- ¼ teaspoon cayenne
- ½ teaspoon baking powder
- Oil, for frying
Place chickpeas in a storage container and add water to cover by ½ an inch. Refrigerate overnight to soak.
After soaking, drain water and roll chickpeas on a towel to dry. Place chickpeas and all other ingredients except oil in a food processor and pulse into a coarse meal (no bigger than ⅛-inch pieces).
Add oil about 3 inches deep to a heavy-bottomed sauce pot, place over medium heat and heat oil to 350°F.
Scoop 1-ounce balls of the chickpea mixture and press to flatten slightly. Carefully drop falafel into the oil and fry until well browned, about 1–2 minutes. Remove from oil and drain on a towel.
Serve in pita bread with cucumber, onion, tomato, cilantro and tzatziki, or with dipping sauces such as tahini and baba ghanoush.