Levantine Falafel Balls Crispy (Printable Version)

Golden chickpea balls packed with herbs and spices, ideal for wraps, salads, or savory snacking.

# 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 teaspoons ground cumin
07 - 1 teaspoon ground coriander
08 - 1/2 teaspoon cayenne pepper (optional)
09 - 1 teaspoon baking powder
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper

→ Binding & Texture

12 - 3 tablespoons 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.
02 - Combine soaked chickpeas, onion, garlic, parsley, and cilantro in a food processor. Pulse until mixture is coarse and cohesive without pureeing.
03 - Add cumin, coriander, cayenne pepper, baking powder, salt, black pepper, and flour to the mixture. Pulse briefly, then scrape down the sides and mix thoroughly.
04 - With damp hands, shape the mixture into small balls about 1.5 inches in diameter. Arrange on a tray and add more flour if mixture is too loose.
05 - Heat vegetable oil in a deep pot to 350°F (175°C), maintaining about 2 inches of oil depth.
06 - Fry falafel balls in batches for 3 to 4 minutes, turning until evenly golden and crisp. Drain on paper towels.
07 - Serve warm, either inside pita bread with tahini sauce, salad, and pickles, or as part of a mezze platter.

# Expert Pointers:

01 -
  • Crispy outside, tender inside, with a fresh herb brightness that feels nothing like heavy fried food.
  • Completely vegan and made from pantry staples, yet tastes like it came from a restaurant kitchen.
  • They freeze beautifully, so you can fry a batch and have warm falafel ready whenever cravings hit.
02 -
  • The oil temperature is everything—too cool and they'll absorb oil and feel greasy; too hot and they'll brown outside before cooking through.
  • Don't skip the soaking step or use canned chickpeas; the texture simply won't be right, and you'll end up with something dense and disappointing.
  • If your mixture feels too loose even after adding a tablespoon of extra flour, refrigerate it for 30 minutes so it firms up.
03 -
  • For a baked version, brush shaped balls lightly with oil and bake at 400°F (200°C) for 20–25 minutes, turning halfway; they won't be quite as crispy as fried, but they're delicious and much lighter.
  • Add a pinch of sumac or ground cardamom to the mixture if you want to deepen the spice profile and add a subtle floral note that makes people ask what that mysterious ingredient is.
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