1Place the dried chickpeas in a large bowl and cover them with at least 4-5 inches of cold water.
2Place the dried chickpeas in a large bowl and cover them with at least 4-5 inches of cold water.
3Place the dried chickpeas in a large bowl and cover them with at least 4-5 inches of cold water.
4Let the chickpeas soak on your countertop for at least 18 hours, and up to 24 hours, ensuring they are firm but breakable with a fingernail.
5Let the chickpeas soak on your countertop for at least 18 hours, and up to 24 hours, ensuring they are firm but breakable with a fingernail.
6Let the chickpeas soak on your countertop for at least 18 hours, and up to 24 hours, ensuring they are firm but breakable with a fingernail.
7After soaking, drain the chickpeas thoroughly in a colander and pat them dry with a clean kitchen towel or paper towels to remove excess surface moisture.
8After soaking, drain the chickpeas thoroughly in a colander and pat them dry with a clean kitchen towel or paper towels to remove excess surface moisture.
9After soaking, drain the chickpeas thoroughly in a colander and pat them dry with a clean kitchen towel or paper towels to remove excess surface moisture.
10Roughly chop the onion while the chickpeas drain.
11Roughly chop the onion while the chickpeas drain.
12Roughly chop the onion while the chickpeas drain.
13Wash the parsley and cilantro thoroughly and dry them well, using a salad spinner if available, as tender stems contain significant flavor.
14Wash the parsley and cilantro thoroughly and dry them well, using a salad spinner if available, as tender stems contain significant flavor.
15Wash the parsley and cilantro thoroughly and dry them well, using a salad spinner if available, as tender stems contain significant flavor.
16Add the drained, dried chickpeas, chopped onion, garlic cloves, parsley, and cilantro to the bowl of a food processor.
17Add the drained, dried chickpeas, chopped onion, garlic cloves, parsley, and cilantro to the bowl of a food processor.
18Add the drained, dried chickpeas, chopped onion, garlic cloves, parsley, and cilantro to the bowl of a food processor.
19Pulse the mixture in short bursts, about 15-20 times, and scrape down the sides of the bowl.
20Pulse the mixture in short bursts, about 15-20 times, and scrape down the sides of the bowl.
21Pulse the mixture in short bursts, about 15-20 times, and scrape down the sides of the bowl.
22Process until the mixture resembles coarse sand or fine gravel, avoiding over-processing into a paste.
23Process until the mixture resembles coarse sand or fine gravel, avoiding over-processing into a paste.
24Process until the mixture resembles coarse sand or fine gravel, avoiding over-processing into a paste.
25Transfer the ground mixture to a large bowl.
26Transfer the ground mixture to a large bowl.
27Transfer the ground mixture to a large bowl.
28Add the ground cumin, ground coriander, sea salt, black pepper, and optional cayenne pepper to the mixture.
29Add the ground cumin, ground coriander, sea salt, black pepper, and optional cayenne pepper to the mixture.
30Add the ground cumin, ground coriander, sea salt, black pepper, and optional cayenne pepper to the mixture.
31Mix everything together with a spoon or your hands until well combined.
32Mix everything together with a spoon or your hands until well combined.
33Mix everything together with a spoon or your hands until well combined.
34Add the baking soda and mix it in gently.
35Add the baking soda and mix it in gently.
36Add the baking soda and mix it in gently.
37Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour, or up to 4 hours, to allow flavors to meld and the mixture to firm up.
38Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour, or up to 4 hours, to allow flavors to meld and the mixture to firm up.
39Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour, or up to 4 hours, to allow flavors to meld and the mixture to firm up.
40Form the chilled mixture into small balls or slightly flattened discs, about 1.5 inches in diameter, using a falafel scoop, small cookie scoop, or your hands.
41Form the chilled mixture into small balls or slightly flattened discs, about 1.5 inches in diameter, using a falafel scoop, small cookie scoop, or your hands.
42Form the chilled mixture into small balls or slightly flattened discs, about 1.5 inches in diameter, using a falafel scoop, small cookie scoop, or your hands.
43Place the formed falafel on a baking sheet lined with parchment paper.
44Place the formed falafel on a baking sheet lined with parchment paper.
45Place the formed falafel on a baking sheet lined with parchment paper.
46For Classic Deep-Frying: Pour about 2-3 inches of neutral oil into a heavy-bottomed pot or Dutch oven and heat to 350-360°F (175-180°C).
47For Classic Deep-Frying: Pour about 2-3 inches of neutral oil into a heavy-bottomed pot or Dutch oven and heat to 350-360°F (175-180°C).
48For Classic Deep-Frying: Pour about 2-3 inches of neutral oil into a heavy-bottomed pot or Dutch oven and heat to 350-360°F (175-180°C).
49Carefully lower 5-6 falafel balls into the hot oil using a slotted spoon, avoiding overcrowding.
50Carefully lower 5-6 falafel balls into the hot oil using a slotted spoon, avoiding overcrowding.
51Carefully lower 5-6 falafel balls into the hot oil using a slotted spoon, avoiding overcrowding.
52Fry for 3-5 minutes, turning occasionally, until deep golden brown and crispy on all sides.
53Fry for 3-5 minutes, turning occasionally, until deep golden brown and crispy on all sides.
54Fry for 3-5 minutes, turning occasionally, until deep golden brown and crispy on all sides.
55Remove with a slotted spoon and transfer to a wire rack set over a baking sheet to drain, sprinkling with a tiny pinch of salt while hot.
56Remove with a slotted spoon and transfer to a wire rack set over a baking sheet to drain, sprinkling with a tiny pinch of salt while hot.
57Remove with a slotted spoon and transfer to a wire rack set over a baking sheet to drain, sprinkling with a tiny pinch of salt while hot.
58For Pan-Frying: Pour about ½ inch of oil into a large skillet and heat over medium-high heat.
59For Pan-Frying: Pour about ½ inch of oil into a large skillet and heat over medium-high heat.
60For Pan-Frying: Pour about ½ inch of oil into a large skillet and heat over medium-high heat.
61Carefully place falafel patties in the skillet, ensuring not to crowd them.
62Carefully place falafel patties in the skillet, ensuring not to crowd them.
63Carefully place falafel patties in the skillet, ensuring not to crowd them.
64Fry for 2-3 minutes per side, until golden brown and crisp, then transfer to a wire rack to drain.
65Fry for 2-3 minutes per side, until golden brown and crisp, then transfer to a wire rack to drain.
66Fry for 2-3 minutes per side, until golden brown and crisp, then transfer to a wire rack to drain.
67For Baking: Preheat your oven to 400°F (200°C).
68For Baking: Preheat your oven to 400°F (200°C).
69For Baking: Preheat your oven to 400°F (200°C).
70Lightly brush the formed falafel patties with olive oil and place them on a parchment-lined baking sheet.
71Lightly brush the formed falafel patties with olive oil and place them on a parchment-lined baking sheet.
72Lightly brush the formed falafel patties with olive oil and place them on a parchment-lined baking sheet.
73Bake for 25-30 minutes, flipping them halfway through, until golden and firm.
74Bake for 25-30 minutes, flipping them halfway through, until golden and firm.
75Bake for 25-30 minutes, flipping them halfway through, until golden and firm.
76For Air Frying: Preheat your air fryer to 375°F (190°C).
77For Air Frying: Preheat your air fryer to 375°F (190°C).
78For Air Frying: Preheat your air fryer to 375°F (190°C).
79Lightly spray the air fryer basket and the falafel with oil.
80Lightly spray the air fryer basket and the falafel with oil.
81Lightly spray the air fryer basket and the falafel with oil.
82Arrange the falafel in a single layer in the basket, leaving space between them.
83Arrange the falafel in a single layer in the basket, leaving space between them.
84Arrange the falafel in a single layer in the basket, leaving space between them.
85Air fry for 15-20 minutes, flipping halfway through, until golden brown and crispy.
86Air fry for 15-20 minutes, flipping halfway through, until golden brown and crispy.
87Air fry for 15-20 minutes, flipping halfway through, until golden brown and crispy.
Ingredients
1.5 cups Dried Chickpeas
1.5 cups Dried Chickpeas
1.5 cups Dried Chickpeas
1.5 packed cups Fresh Parsley, large bunch, leaves and tender stems
1.5 packed cups Fresh Parsley, large bunch, leaves and tender stems
1.5 packed cups Fresh Parsley, large bunch, leaves and tender stems
1.5 packed cups Fresh Cilantro, large bunch, leaves and tender stems
1.5 packed cups Fresh Cilantro, large bunch, leaves and tender stems
1.5 packed cups Fresh Cilantro, large bunch, leaves and tender stems
0.5 Large Yellow Onion, roughly chopped
0.5 Large Yellow Onion, roughly chopped
0.5 Large Yellow Onion, roughly chopped
4 to 6 cloves Garlic, peeled
4 to 6 cloves Garlic, peeled
4 to 6 cloves Garlic, peeled
1.5 teaspoons Ground Cumin
1.5 teaspoons Ground Cumin
1.5 teaspoons Ground Cumin
1 teaspoon Ground Coriander
1 teaspoon Ground Coriander
1 teaspoon Ground Coriander
1.5 teaspoons Fine Sea Salt
1.5 teaspoons Fine Sea Salt
1.5 teaspoons Fine Sea Salt
0.5 teaspoon Freshly Ground Black Pepper
0.5 teaspoon Freshly Ground Black Pepper
0.5 teaspoon Freshly Ground Black Pepper
0.25 to 0.5 teaspoon Cayenne Pepper or Red Pepper Flakes
0.25 to 0.5 teaspoon Cayenne Pepper or Red Pepper Flakes
0.25 to 0.5 teaspoon Cayenne Pepper or Red Pepper Flakes
1 teaspoon Baking Soda
1 teaspoon Baking Soda
1 teaspoon Baking Soda
4 to 6 cups Neutral Oil for Frying (like canola, vegetable, sunflower, or grapeseed oil)
4 to 6 cups Neutral Oil for Frying (like canola, vegetable, sunflower, or grapeseed oil)
4 to 6 cups Neutral Oil for Frying (like canola, vegetable, sunflower, or grapeseed oil)
Equipment
large bowlcolanderclean kitchen towel or paper towelssalad spinnerfood processorspoonplastic wrapbaking sheetparchment paperfalafel scoopsmall cookie scoopheavy-bottomed pot or Dutch oveninstant-read or candy thermometerslotted spoonwire racklarge skilletovenair fryer
Tips
Embrace the Coarse Texture: Do not blend the mixture into a smooth paste; a slightly coarse, crumbly texture creates air pockets for a lighter interior.
The Chill is Non-Negotiable: Chill the mixture for at least an hour to hydrate starches, firm up the mixture, and prevent it from falling apart during cooking.
Master Your Oil Temperature: For frying, maintain oil temperature at 350-360°F (175-180°C) using a thermometer to avoid greasy or burnt falafel.
Don’t Crowd the Pan: Cook in small batches to maintain stable oil temperature and ensure even cooking and crispiness.
Make Ahead and Freeze for Later: Formed falafel can be frozen and cooked directly from frozen, adding a few extra minutes to cooking time.