Levantine Falafel Balls Crispy (Printable)

Golden chickpea balls with fresh herbs and spices, perfect for wraps, salads, or snacks.

# What You Need:

→ Legumes

01 - 1 cup dried chickpeas

→ Vegetables & Herbs

02 - 1 small yellow onion, roughly chopped
03 - 3 garlic cloves, peeled
04 - 1 cup fresh parsley leaves, packed
05 - ½ cup fresh cilantro leaves, packed

→ Spices & Seasonings

06 - 2 tsp ground cumin
07 - 1 tsp ground coriander
08 - ½ tsp cayenne pepper (optional)
09 - 1 tsp baking powder
10 - 1 tsp salt
11 - ½ tsp ground black pepper

→ Binding & Texture

12 - 3 tbsp all-purpose flour (substitute chickpea flour for gluten-free)

→ For Frying

13 - Vegetable oil, for deep frying

# Directions:

01 - Rinse dried chickpeas and place them in a large bowl. Cover with ample cold water and soak overnight for 8 to 12 hours. Drain and pat dry before use.
02 - Combine soaked chickpeas, chopped onion, garlic cloves, parsley, and cilantro in a food processor. Pulse until the mixture is coarse and holds together when pressed, avoiding pureeing.
03 - Incorporate cumin, coriander, optional cayenne pepper, baking powder, salt, black pepper, and flour into the mixture. Pulse briefly to integrate, scraping down the sides as needed, then mix thoroughly.
04 - With damp hands, shape the mixture into small balls approximately 1½ inches in diameter. Arrange on a tray. If mixture is too loose, add more flour as necessary.
05 - Fill a deep pot with 2 inches of vegetable oil and heat to 350°F (175°C) for frying.
06 - Fry falafel balls in batches for 3 to 4 minutes, turning occasionally until a deep golden-brown crust forms. Remove and drain on paper towels.
07 - Serve falafel warm inside pita bread with tahini sauce, salad, and pickles, or as part of a mezze spread.

# Expert Suggestions:

01 -
  • They're vegan, naturally protein-packed, and the fresh herbs make every bite taste like sunshine on a plate.
  • Once you nail the technique, you can make them for a quick snack or bring them to a dinner party and watch people ask for seconds.
  • The whole process is meditative—something about shaping the balls by hand settles your mind in a way most cooking doesn't.
02 -
  • The mixture texture is everything—too fine and they become dense brick-like; too coarse and they fall apart. That rough, crumbly stage is your target.
  • Never use canned chickpeas no matter how convenient; they're too soft and wet. The dried-and-soaked version is what gives you that light, fluffy interior that makes falafel worth eating.
  • Oil temperature determines your whole success—get a thermometer because eyeballing it leads to disappointment every time.
03 -
  • Keep your hands slightly damp when shaping to prevent sticking, but not soaking wet, which will make the balls fall apart when they hit the oil.
  • If you're making these ahead, shape them and freeze on a tray, then fry directly from frozen, adding a minute or two to the cooking time—they hold together beautifully and taste just as good.
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