Levantine Falafel Balls (Printable)

Golden chickpea balls flavored with fresh herbs and spices, perfect for snacks or meal additions.

# What You Need:

→ Legumes

01 - 1 cup dried chickpeas

→ Vegetables & Herbs

02 - 1 small yellow onion, roughly chopped
03 - 3 cloves garlic, peeled
04 - 1 cup fresh parsley leaves, packed
05 - 1/2 cup fresh cilantro leaves, packed

→ Spices & Seasonings

06 - 2 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1/2 tsp cayenne pepper, optional
09 - 1 tsp baking powder
10 - 1 tsp salt
11 - 1/2 tsp black pepper

→ Binding & Texture

12 - 3 tbsp all-purpose flour (substitute chickpea flour for gluten-free)

→ For Frying

13 - Vegetable oil, for deep frying

# Steps:

01 - Rinse dried chickpeas and place them in a large bowl. Cover with plenty of cold water and soak overnight for 8 to 12 hours. Drain and pat dry before use.
02 - Combine soaked chickpeas, onion, garlic, parsley, and cilantro in a food processor. Pulse until coarse and the mixture holds together when pressed without pureeing.
03 - Add ground cumin, coriander, cayenne pepper, baking powder, salt, black pepper, and flour to the mixture. Pulse briefly to incorporate all ingredients evenly, then scrape down the bowl and mix thoroughly.
04 - Using damp hands, shape the mixture into small balls roughly 1½ inches in diameter. Arrange them on a tray. Add more flour if the mixture is too loose to hold shape.
05 - Heat vegetable oil to a depth of 2 inches in a deep pot or fryer until it reaches 350°F (175°C).
06 - Fry the falafel balls in batches for 3 to 4 minutes, turning them occasionally until they achieve a deep golden and crisp exterior. Drain on paper towels to remove excess oil.
07 - Serve warm with pita bread, tahini sauce, salad, and pickles, or include as part of a mezze platter.

# Expert Advice:

01 -
  • They're vegan, naturally, so they work whether you're cooking for everyone or just yourself.
  • One batch feeds four people perfectly, or gives you leftovers that survive a day in the fridge better than you'd expect.
  • The spice balance feels warm and layered without ever being aggressive or one-note.
02 -
  • If you use canned chickpeas, they'll fall apart because they're already fully cooked and too soft; dried chickpeas soaked but not cooked are what holds this recipe together.
  • The oil temperature is everything—too cool and they absorb oil instead of crisping; too hot and the outside burns before the inside warms through, so use a thermometer the first time.
03 -
  • A baking soda bath before soaking—just a pinch in the water—softens the chickpea skins further and prevents them from splitting during cooking.
  • If you want to make falafel without the oil, brush them with a touch of oil and bake at 400°F for twenty to twenty-five minutes, turning halfway; they won't be quite as crispy, but they're still delicious and feel lighter.
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