Levantine Falafel Balls Crispy (Printable)

Golden chickpea balls flavored with fresh herbs and spices for versatile savory dishes.

# Components:

→ 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 (use chickpea flour for gluten-free option)

→ For Frying

13 - Vegetable oil, for deep frying

# Method:

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 thoroughly.
02 - In a food processor, combine soaked chickpeas, chopped onion, garlic cloves, parsley, and cilantro. Pulse until the mixture is coarse and holds together when pressed, avoiding a purée texture.
03 - Add cumin, coriander, cayenne pepper if using, baking powder, salt, black pepper, and flour to the mixture. Pulse briefly to incorporate evenly. Scrape down the bowl and blend well.
04 - With damp hands, shape the mixture into small balls about 1½ inches in diameter. Place them on a tray. If the mixture feels too loose, add additional flour as needed.
05 - Fill a deep pot with 2 inches of vegetable oil and heat it to 350°F (175°C). Use a thermometer for accuracy.
06 - Fry the falafel balls in batches for 3 to 4 minutes, turning occasionally until they are deep golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
07 - Serve warm inside pita bread accompanied by tahini sauce, fresh salad, and pickles, or as part of a mezze selection.

# Expert Advice:

01 -
  • You'll taste the difference between these herb-packed falafel and anything store-bought the moment they hit your tongue.
  • Once you nail the technique, you can make a whole batch in under an hour and feel like you've mastered something genuinely special.
  • They freeze beautifully, so you can always have golden, crispy comfort food waiting in your freezer.
02 -
  • The biggest lesson I learned the hard way: use dried chickpeas, not canned, because canned ones have too much moisture and will steam instead of getting crispy on the outside.
  • The mixture should feel like wet sand, not a paste; if you over-process it, you'll get dense, heavy falafel that falls apart in the oil.
  • Oil temperature is everything—I once ruined an entire batch by being impatient and frying at too low a heat, and they came out greasy and sad.
03 -
  • If you want an extra layer of flavor, add 1/2 teaspoon of ground cardamom or sumac to the spice mix—these will shift the taste just enough to feel sophisticated without changing what makes falafel itself.
  • A baking option exists if you're nervous about deep frying: brush the balls lightly with oil and bake them at 400°F for 20 to 25 minutes, turning halfway through, though they won't have quite the same crispy texture.
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