Recipe courtesy of Holy Land

Falafel Balls

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  • Level: Intermediate
  • Total: 13 hr (includes soaking time)
  • Active: 1 hr
  • Yield: 20 to 24 falafel balls
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2 cups dried chickpeas

Canola oil, for deep-frying

1/4 cup chopped fresh cilantro 

1/4 cup chopped green onion 

1/4 cup chopped fresh parsley 

1 1/2 teaspoons whole cumin seeds

1 teaspoon whole coriander seeds

1/2 teaspoon caraway seeds 

1/2 teaspoon sea salt 

1/4 teaspoon baking soda

1/4 teaspoon ground cardamom

1/4 teaspoon ground ginger  

1/4 teaspoon turmeric

4 cloves garlic, peeled

Tahini, cucumber or hummus dips, for serving


Special equipment:
a deep-frying thermometer
  1. Wash the chickpeas, and soak them overnight for at least 12 hours. Drain the chickpeas and transfer to a large bowl.
  2. Pour oil into a large Dutch oven to a depth of 2 inches. Heat until the oil reaches 350 degrees F on a deep-frying thermometer.
  3. Add the cilantro, green onion, parsley, cumin, coriander, caraway, salt, baking soda, cardamom, ginger, turmeric and garlic to the chickpeas. Mix well.
  4. Transfer the mixture to a food processor and pulse until smooth. Form the mixture into small balls.
  5. Working in batches if necessary, deep-fry the balls until golden, about 10 minutes. Drain on a paper-towel-lined plate.
  6. Serve the falafel balls as an appetizer with tahini, cucumber or hummus dips.