| Level: | Easy |
| Total: | 10 hr 30 min |
| Active: | 30 min |
| Yield: | 14 falafel balls |
Ingredients
- 1 tablespoon coriander seeds
- 2 teaspoons cumin seeds
- 1 cup dried chickpeas, soaked for 10 hours or overnight and drained
- 1 small onion, coarsely chopped
- 4 cloves garlic, minced
- 1/4 cup lightly packed cilantro leaves with stems, roughly chopped
- 1/4 cup lightly packed flat-leaf parsley leaves with stems, roughly chopped
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- Black pepper
- A pinch of crushed red pepper
- 2 tablespoons flour
- 1 1/2 tablespoons lemon juice
- Olive oil or flavorless oil, for frying
Instructions
- Toast the coriander seeds and cumin seeds in a skillet over medium heat until lightly browned and fragrant, then coarsely grind in a spice grinder.
- In a food processor, combine the cumin, coriander, soaked chickpeas, onion, garlic, cilantro, parsley, baking soda, cinnamon, salt, a few turns of black pepper, the crushed red pepper, flour, and lemon juice and pulse quickly, 80 to 100 times, until the mixture is combined, but still slightly grainy.
- In a large skillet, heat 1/4 inch oil over medium-high heat until shimmering but not smoking. Fry a 1-tablespoon test patty until golden and then taste it. Adjust the seasonings in the mixture as desired. Form balls of falafel mixture, 3 tablespoons each, packing them firmly and then flattening them slightly. Fry on all sides until golden brown. Transfer to a paper towel.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 99 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 67 mg |
Reviews
These were good but I still love Melissa D’Arabian’s recipe which is also easier if you don’t plan enough in advance for the 10 – 11 hour prep and cook time for these.
They’re freaking delicious Thank you Molly Yeh; even my husband’s a fan✅
Loved them!!! Definitely use dried (and soaked) chickpeas/garbanzos as they will be too mushy and fall apart with canned unless you add quite a bit more flour.
Great Falafel. I’m so glad I tried this version as it is not shy on flavor and it was ever so delicous in a pita pocket stuffed with cucumbers, lettuce and tzatsziki. Yum, Yum!
I won’t even bother to try another falafel recipe from now on, because these are the ones! Like any other similar recipe, you may have to add more flour depending on the moisture content in your ingredients. Just do a mini tester falafel, and add more flour if it falls apart. Great flavor, and comes together quickly!
These were great. And for the person who failed at these needed to add more flour for binding. I had chickpea flour. It just needed like 1/4 cup more
I followed the recipe to the letter. I now have a soggy pan of falafel mush. It just ran out into a solid layer of green sludge. I was SO excited about this recipe. I am now standing in my kitchen crying because my kids wanted falafel.
I made them for the first time and loved it…I sub’d the cilantro with more parsley (I am one of those people!) and omitted the coriander for the same reason.. **Note to anyone who has an air-fryer, they came out GREAT, did not fall apart etc.. saved calories by not using oil.. win-win!!
We have a woman from Egypt living with us, and she loved these. This recipe is SO good! We served with homemade pickled onions with a dash of sumac over them after they’re drained. We all agreed we could just eat them with hummus and plain pitas. YUM!
this is a five star super easy recipe!! My family loved the fresh taste. I think using dried chickpeas made a big difference. Will make it over and over for sure!