Levantine Herb-Infused Chickpea Falafel

Homemade falafel captures the vibrant flavors and communal spirit of Middle Eastern street food, where crisp golden-brown chickpea patties are celebrated for their aromatic herbaceous interior and crunchy exterior. Originating in the Levant region, falafel has been a cornerstone of vegetarian diets for centuries, offering protein-rich legumes combined with fresh cilantro, parsley, and scallions for bright green flecks. Each bite delivers warm cumin and coriander notes balanced by the pungency of garlic and a touch of salt. Whether wrapped in fluffy pita bread or plated alongside a colorful mezze spread, falafel’s adaptability has propelled it onto menus worldwide, evolving with regional twists—from turmeric-tinged Egyptian ta’ameya made with fava beans to peppery Tunisian versions spiced with harissa. This recipe emphasizes traditional techniques: soaking dried chickpeas overnight to achieve a tender-yet-sturdy texture, pulsing them to the ideal grainy consistency, and frying until they reach an irresistible amber hue. Paired with silky tahini sauce, zesty zhug, or creamy hummus, these homemade falafel balls transform any meal into a celebration of global flavors and farm-to-table simplicity—a true taste of hospitality in every satisfying morsel.

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Ingredients (Makes 4 servings (about 16 falafel balls))

Ingredients

½ pound (225 g) dried chickpeas
2 ounces (55 g) fresh cilantro, parsley, and/or mint leaves, roughly chopped
6 scallions (55 g), white and pale green parts only, sliced
2 medium garlic cloves (about 2 tsp; 10 ml), minced
1 teaspoon (4 g) ground cumin
½ teaspoon (2 g) ground coriander
2 teaspoons (10 g) kosher salt, plus more for finishing
2 to 3 cups (480 to 720 ml) vegetable oil, for frying

For Serving/Garnishing

Tahini sauce
Hummus
Zhug (Yemenite hot sauce)

Nutrition Information (per 100g)

Calories: 330
Fat: 18
Protein: 9
Carbohydrates: 28
Fiber: 8

Directions

Chickpea Preparation

1. Rinse the dried chickpeas under cold water, place them in a large bowl, and cover with at least 5 cm (2 inches) of cold water. Let soak at room temperature for 12 hours or overnight. Drain and thoroughly dry the chickpeas in a salad spinner or clean kitchen towel.

Falafel Mixture

2. Combine the soaked chickpeas, chopped herbs, sliced scallions, minced garlic, ground cumin, ground coriander, and 2 teaspoons (10 g) kosher salt in the bowl of a food processor. Pulse in 1-second bursts until finely minced with a grainy texture, scraping down the sides as needed. The mixture should just hold together when squeezed; if it falls apart, pulse a few more times.

Chilling and Shaping

3. Transfer the mixture to a bowl, cover, and refrigerate for 15 minutes to firm up. Scoop heaping tablespoons of the chilled mixture and gently press into balls about 3–4 cm (1¼–1½ inches) in diameter. Place shaped falafel on a clean plate.

Frying

4. Pour enough vegetable oil into a deep skillet or Dutch oven to reach 2 cm (¾ inch) depth. Heat over medium-high until the oil registers 175–190 °C (350–375 °F). Carefully add falafel balls in batches, leaving space between them. Fry undisturbed for about 2 minutes, then flip and fry another 2 minutes until evenly golden brown. Transfer to a paper towel–lined plate and season lightly with salt. Repeat with remaining falafel.

Serving

5. Serve falafel hot with tahini sauce, hummus, or zhug on the side, or tuck into warm pita with tomatoes, cucumber, pickles, and shredded cabbage.

Cookix's Secrets

Baking Alternative

Arrange shaped falafel on a parchment-lined baking sheet and bake at 200 °C (400 °F) for 20–25 minutes, flipping halfway, for a lighter version.

Bean Alternatives

Use cooked fava beans or a 50:50 blend of chickpeas and white beans for a denser, nutty ta’ameya-style falafel.

Chickpea Soak

Use older dried chickpeas and ensure they’re fully submerged by at least 5 cm (2 inches) to achieve an even soak and tender interior.

Draining

Use a slotted spoon to transfer falafel to paper towels immediately after frying to remove excess oil and keep them crisp.

Herb Variations

Substitute half of the parsley and cilantro with fresh mint for a brighter, cooling flavor profile.

Mixture Texture

Avoid overprocessing—the mixture should remain slightly grainy to ensure a light, fluffy interior and crisp exterior.

Oil Temperature

Maintain oil between 175–190 °C (350–375 °F); too low and the falafel will absorb excess oil, too high and they may brown unevenly.

Serving Options

Serve falafel in lettuce cups or over grain bowls with roasted vegetables and a drizzle of yogurt-tahini dressing.

Shaping

Chill the mixture before shaping; this helps the falafel keep its shape and reduces oil absorption during frying.

Spice Variations

Add ¼ teaspoon smoked paprika or ⅛ teaspoon cayenne pepper to the mixture for a smoky, spicy kick.

Ask Cookix, your sous-chef