Levantine falafel balls (Printable Version)

Golden chickpea fritters with herbs and spices, ideal for wraps, salads, or a savory treat.

# Components:

→ 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 - 1/2 cup fresh cilantro leaves, packed

→ Spices & Seasonings

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

→ Binding & Texture

12 - 3 tablespoons all-purpose flour (use chickpea flour for gluten-free)

→ For Frying

13 - Vegetable oil, for deep frying

# Preparation steps:

01 - Rinse dried chickpeas and place in a large bowl. Cover with cold water and soak overnight (8 to 12 hours). Drain and pat dry.
02 - In a food processor, combine soaked chickpeas, onion, garlic, parsley, and cilantro. Pulse until the mixture is coarse and holds together when pressed, avoiding a purée.
03 - Add cumin, coriander, cayenne pepper, baking powder, salt, black pepper, and flour to the food processor. Pulse briefly to incorporate. Scrape down the bowl and mix thoroughly.
04 - Using damp hands, shape the mixture into small balls about 1.5 inches in diameter. Place on a tray. Add more flour if the mixture is too loose.
05 - Pour vegetable oil into a deep pot to a depth of 2 inches and heat to 350°F.
06 - Fry falafel balls in batches for 3 to 4 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels.
07 - Serve warm in pita bread with tahini sauce, salad, and pickles, or as part of a mezze selection.

# Expert Advice:

01 -
  • They're ready to eat in under 40 minutes (soaking aside) and impress everyone at the table without pretense.
  • Fresh herbs do the heavy lifting here—no fancy techniques, just honest flavors that taste like someone who cares made them.
  • One batch makes enough for wraps, salads, or snacking straight from the cooling rack, so you're really getting dinner plus tomorrow's lunch.
02 -
  • Dried chickpeas are essential; canned ones break apart in hot oil and create a mushy disappointment no amount of frying can fix.
  • If your mixture feels wet or crumbly, don't panic—flour is your friend, but add it one tablespoon at a time so you don't end up with dense, cake-like falafel.
  • The oil temperature makes or breaks this dish; use a thermometer the first time so you understand what 350°F feels and sounds like.
03 -
  • A squeeze of lemon juice into the mixture before forming balls adds brightness that lingers on the palate and cuts through the richness of frying oil.
  • If you want to experiment, a pinch of ground cardamom or sumac scattered into the mix gives them a subtle warmth or citrus note that feels special without overwhelming the base flavors.
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