Homemade Chickpea Falafel — Traditional Middle Eastern Recipe

Versión en Español

Homemade chickpea falafel is dried chickpeas soaked for 24 hours and blended raw with onion, garlic, cilantro, parsley, cumin, chickpea flour, and baking powder, chilled for 30 minutes, rolled into walnut sized balls, coated in chickpea flour, and fried at 170°C (338°F) until golden. It takes 60 minutes of preparation plus soaking and 30 minutes of cooking, and serves 6.

A Middle Eastern classic made with chickpeas, naturally gluten free, vegan, nutritious, and delicious.

How to Make Chickpea Falafel?

Falafel is a mixture of soaked, uncooked chickpeas blended with onion, garlic, herbs, and spices, shaped into balls and deep fried in sunflower oil.

Nutritional Information

Each serving of chickpea falafel contains approximately 150 calories, 20 g of carbohydrates, 5 g of fat, 6 g of protein, 5 g of fiber, 2 g of sugars, and 150 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chickpea Falafel Recipe

Preparation: 60 minutes (plus 24 hours soaking)
Cooking: 30 minutes
Servings: 6

Ingredients

• 300 g (1½ cups) of dried chickpeas
• 100 g (1 cup) of chickpea flour
• 1½ teaspoons of ground cumin
• 1 medium onion
• 1 garlic clove
• 1 bunch of fresh cilantro
• 1 bunch of fresh parsley
• 1 teaspoon of baking powder
• Oil for frying
• Fine salt
• Black pepper

Instructions

1. Soak the chickpeas for 24 hours, then drain and pat dry. In a food processor, add the soaked chickpeas, the garlic, the chopped onion, cilantro, parsley, and cumin and blend. Then add the chickpea flour, reserving a little to coat a tray.

2. Add the baking powder, season with salt and pepper, and process again until even. Transfer to a bowl, cover with plastic wrap, and chill for 30 minutes.

3. On a clean surface, roll walnut sized balls of the mixture and coat them lightly on a tray dusted with the remaining chickpea flour. Heat plenty of oil in a large pot or fryer to about 170°C (338°F).

4. Carefully lower the balls into the oil without crowding and fry until golden on all sides. Drain on paper towels and serve right away with green salad, pita bread, and homemade yogurt.

Additional Tips

Never use cooked chickpeas

Always use dried chickpeas soaked for 24 hours and well drained; cooked or canned chickpeas make a sticky dough that falls apart.

Chill the mixture

Thirty minutes in the fridge helps the falafel hold together.

Do not overprocess

Blend until it holds together but still has some texture.

Frequently Asked Questions (FAQs)

1. What is a falafel shawarma?

A vegetarian take on shawarma where the meat is replaced by falafel, usually served with salad and tahini sauce.

2. How do I keep falafel from falling apart?

Chill the mixture at least 30 minutes, do not overprocess it, and add enough flour. If it still crumbles, add an egg or a tablespoon of flour.

3. Can I freeze falafel?

Yes. Shape the balls, freeze them on a tray, then store in a bag for up to 3 months and fry from frozen.

4. Why not use canned chickpeas?

Cooked chickpeas have too much moisture and starch, giving a sticky mixture that does not hold its shape.

History of Falafel

Falafel originated in the Middle East, likely in Egypt, where it was first made with fava beans as a meat substitute, and it is now popular worldwide.

Did You Know?

In the Levant, falafel evolved into the chickpea version now enjoyed around the world.

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