Levantine Falafel Balls (Printer view)

Golden chickpea fritters seasoned with fresh herbs and spices for versatile savory uses.

# What You'll 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 (or chickpea flour for gluten-free)

→ For Frying

13 - Vegetable oil, for deep frying

# Directions:

01 - Rinse dried chickpeas and place in a large bowl. Cover with cold water and soak overnight (8–12 hours). Drain and pat dry before use.
02 - Combine soaked chickpeas, onion, garlic, parsley, and cilantro in a food processor. Pulse until coarse and mixture holds together when pressed, avoiding puréeing.
03 - Incorporate cumin, coriander, cayenne pepper, baking powder, salt, black pepper, and flour into the mixture. Pulse briefly to combine, scraping down the bowl and mixing thoroughly.
04 - With damp hands, shape mixture into approximately 1½-inch diameter balls. Place on a tray. If mixture is too loose, add additional flour as needed.
05 - Heat vegetable oil to a depth of 2 inches in a deep pot until reaching 350°F (175°C).
06 - Fry falafel balls in batches for 3–4 minutes, turning until deep golden brown and crisp. Drain on paper towels.
07 - Serve warm inside pita bread with tahini sauce, salad, pickles, or as part of a mezze platter.

# Expert Suggestions:

01 -
  • They're genuinely crispy on the outside and fluffy inside, not dense like so many versions you've probably tried.
  • Fresh herbs make all the difference—your kitchen will smell like someone who actually knows what they're doing.
  • You can eat them warm straight from the pan, stuff them in pita, or scatter them across a salad hours later and they still taste alive.
02 -
  • Dried chickpeas are absolutely necessary here—canned ones contain too much moisture and will fall apart no matter how much flour you add, so don't try to rush the process.
  • The texture of the mixture should be closer to wet breadcrumbs than paste; if it looks too wet, add flour 1 tablespoon at a time until it just barely holds together.
  • Oil temperature is everything—invest in a simple thermometer because guessing will either give you burnt outsides with raw insides or heavy, oil-logged balls that no one will want to eat.
03 -
  • Keep the oil temperature steady by using a thermometer and adjusting heat slightly as you fry multiple batches—oil cools each time you add cold falafel to the pot.
  • Don't skip drying the soaked chickpeas thoroughly; excess moisture is the enemy of a crispy exterior and light interior.
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