Falafel

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  • Level: Easy
  • Total: 10 hr 30 min (includes soaking time)
  • Active: 30 min
  • Yield: 14 falafel balls
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Ingredients

1 tablespoon coriander seeds

2 teaspoons cumin seeds 

1 cup dried chickpeas, soaked for 10 hours or overnight and drained 

1 small onion, coarsely chopped 

4 cloves garlic, minced

1/4 cup lightly packed cilantro leaves with stems, roughly chopped 

1/4 cup lightly packed flat-leaf parsley leaves with stems, roughly chopped 

1/4 teaspoon baking soda 

1/2 teaspoon ground cinnamon 

1 teaspoon kosher salt 

Black pepper 

A pinch of crushed red pepper 

2 tablespoons flour 

1 1/2 tablespoons lemon juice 

Olive oil or flavorless oil, for frying 

Directions

  1. Toast the coriander seeds and cumin seeds in a skillet over medium heat until lightly browned and fragrant, then coarsely grind in a spice grinder.
  2. In a food processor, combine the cumin, coriander, soaked chickpeas, onion, garlic, cilantro, parsley, baking soda, cinnamon, salt, a few turns of black pepper, the crushed red pepper, flour, and lemon juice and pulse quickly, 80 to 100 times, until the mixture is combined, but still slightly grainy.
  3. In a large skillet, heat 1/4 inch oil over medium-high heat until shimmering but not smoking. Fry a 1-tablespoon test patty until golden and then taste it. Adjust the seasonings in the mixture as desired. Form balls of falafel mixture, 3 tablespoons each, packing them firmly and then flattening them slightly. Fry on all sides until golden brown. Transfer to a paper towel.