This batch of falafel has been my go-to when I want a simple, satisfying meal that tastes like a small celebration. I first landed on this combination of herbs and spices during a weekend of experimenting with pantry staples; after a failed attempt at canned chickpeas (they turned mushy), I returned to dried, soaked chickpeas and discovered the texture and flavor were far superior. The contrast between the crunchy exterior and the tender, herb-speckled interior makes each bite interesting, and it’s one of those recipes that has become shorthand for cozy gatherings at my house.

I often make a double batch on Sundays so there’s something ready to heat and eat during the week. The recipe is forgiving: you can play with the balance of parsley and cilantro, temper the garlic if you prefer something milder, or add a touch more cumin for depth. My kids love them in pita pockets with a bright yogurt sauce, while grown-ups tend to pile theirs onto a salad with pickled vegetables. The smell of frying chickpea balls always draws people into the kitchen—there’s something about it that feels both festive and homey.

Ingredients

• Dried chickpeas (1 cup): Look for standard dried garbanzo beans at the grocery store; avoid canned for this method because soaking dried beans gives a better crystalline interior and superior texture when processed. If you want a slightly creamier center, add a tablespoon more chickpeas by volume.
• Onion (1/2 large, roughly chopped  about 1 cup): White or yellow onion works well; red onion adds a touch of sweetness but a sharper color. Chop roughly so the food processor does the rest evenly.
• Fresh parsley (1/2 cup, finely chopped): Flat-leaf parsley is preferred for its fresh, peppery notes that brighten the mix.
• Cilantro (1/4 cup, finely chopped): Optional if youre not a cilantro fan, but it contributes a vibrant herbal lift; you can substitute more parsley if desired.
• Garlic (4 cloves): Use fresh peeled cloves; roasted garlic will mellow the flavor if you prefer less bite.
• Ground cumin (2 teaspoons) and ground coriander (1 teaspoon): These warm spices are the backbone of the flavor. Freshly ground spices will be noticeably more aromatic.
• Salt (1 teaspoon): I recommend kosher salt; adjust after frying as needed but dont skip it—it pulls out flavors and helps with texture.
• Baking powder (1 teaspoon): Adds a touch of lift so the interior isnt too dense and helps create a lighter bite.
• Chickpea flour (4 tablespoons) or all-purpose flour: Chickpea flour keeps this gluten-free and reinforces the chickpea flavor; if you use all-purpose flour, the mixture will bind slightly differently and will not be gluten-free.

Instructions

Soak Chickpeas: Place 1 cup dried chickpeas in a large bowl and cover with at least 2 inches of cold water. Soak for 24 hours, changing water once if your kitchen is warm. The chickpeas will expand to roughly double their size; proper soaking is essential for the correct texture and for the processor to give you tiny granules rather than a paste. Prepare the Mixture: Drain the soaked chickpeas and add them to a food processor with the chopped onion, parsley, cilantro, garlic, salt, cumin, and coriander. Pulse in 812 short bursts, scraping the bowl as needed, until the mixture is finely chopped but not smooth. Youre aiming for a grainy, cohesive mix—think coarse sand with visible herb flecks. Over-processing will lead to a pasty result that wont fry to a crisp. Add Dry Ingredients: Transfer the mixture to a bowl, sprinkle in 4 tablespoons chickpea flour and 1 teaspoon baking powder, and fold together with a spatula until the batter holds together when pressed. If the mix seems too wet, add an extra tablespoon of chickpea flour; if too dry, pulse a few extra seconds in the processor with a splash of water (but use sparingly). Form Balls: Scoop heaping tablespoons of the mixture and roll them into balls, then flatten slightly into small patties about 11/2 inches wide. Place on a parchment-lined tray with space between each. Uniform size ensures even cooking; a small cookie scoop helps keep them consistent. Chill to Set: Refrigerate the formed patties for about 1 hour. Chilling firms them up so they dont fall apart when fried and helps the exterior crisp evenly. You can also freeze them at this stage for up to 3 months on a parchment-lined tray, then transfer to a freezer bag. Heat Oil: Add about 1
2 inches of neutral oil (vegetable or peanut) to a heavy skillet. Heat over medium until shimmering and 350360F if using a thermometer. The oil should be hot enough to sizzle immediately but not smoking; too cool and the patties will absorb oil, too hot and theyll brown before cooking through. Fry Falafel: Gently lower about 5 patties into the oil, giving them room to fry without crowding. Fry undisturbed for 3020 seconds until the sides turn golden, then flip with a slotted spoon and cook another 3020 seconds until deep golden and crisp. Total frying per side may vary with size; use color as your guide. Drain and Serve: Remove to a paper towel-lined tray to drain excess oil. Sprinkle lightly with flaky salt if desired and serve warm in pita, over greens, or with a simple tahini or yogurt sauce.

Storage Tips

To keep them at peak quality, cool the falafel completely before storing. Refrigerate in an airtight container layered with parchment for up to four days. For longer storage, flash-freeze on a baking tray until solid (about 1 hour), then transfer to a zip-top bag for up to three months. Reheat refrigerated falafel in a 375F oven for 8
0 minutes to re-crisp the exterior; frozen falafel can be reheated from frozen at 375F for 12
6 minutes, flipping halfway. Avoid microwaving if you want to retain crispness; use the oven or a quick skillet toss instead.

Ingredient Substitutions

If chickpea flour is unavailable, use all-purpose flour at a 1:1 swap but note the loss of gluten-free status. For a nutty undertone, substitute half the chickpea flour with fine almond flour (not suitable for nut-free diets). If youre avoiding frying, shape the patties slightly thinner and bake at 400F for 182 minutes, flipping once; they wont be as deeply crisp but will remain flavorful. Skip cilantro for more parsley if you dislike the taste, and consider adding 1/2 teaspoon smoked paprika for a subtle warmth.

Serving Suggestions

Serve warm on pita pockets with sliced cucumbers, pickled red onions, and a simple tahini sauce (tahini, lemon juice, water, garlic, salt). For a bowl, place falafel over mixed greens, roasted vegetables, and a grain like farro or couscous with a drizzle of yogurt dressing. Garnish with chopped herbs, a squeeze of lemon, and a sprinkle of sumac or za'atar for an aromatic finishing touch. These work beautifully as party finger food with a trio of dips: tahini, spicy harissa mayo, and a cooling cucumber-yogurt dip.

Cultural Background

Falafel is widely regarded as a street-food staple across the Eastern Mediterranean and the Middle East, with regional variations from Egypt to Lebanon and beyond. While the exact origin is debated, the concept of frying seasoned legume-based patties is common across the region, and recipes often reflect local herb and spice preferences. In Levantine traditions, falafel is commonly paired with tahini and pickles, while Egyptian versions can incorporate fava beans. This recipe draws on those familiar flavors while using a balanced herb blend to create a contemporary home-kitchen approach.

Seasonal Adaptations

In summer, boost the fresh-herb presence with more parsley and mint and serve with a bright cucumber-tomato salad. In winter, incorporate roasted root vegetables into a bowl and pair falafel with a warm tahini-lentil stew for a hearty meal. During holidays, consider adding a pinch of cinnamon and allspice for warmth, or serve alongside roasted eggplant and pomegranate seeds for a festive contrast in texture and color.

Meal Prep Tips

Make a double batch and freeze half of the formed patties on a baking sheet; once frozen, bag them for easy weekday dinners. Store cooked falafel in individual portions in airtight containers for quick reheating. If assembling wraps for the week, pack falafel separately from wet ingredients to avoid sogginess—wrap each pita in foil and include pickles and sauce in small containers. Reheat in an oven or air fryer for best texture retention.

This falafel has become a beloved staple in my kitchen because its approachable, dependable, and full of flavor. I encourage you to make it your owntweak the herbs, try different sauces, and enjoy the simple delight of homemade, crunchy bites shared with friends and family.