Levantine Falafel Balls (Print Version)

Crispy chickpea balls packed with fresh herbs and spices, ideal for salads or snacks.

# 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

→ For Frying

13 - Vegetable oil, for deep frying

# How To Make It:

01 - Rinse dried chickpeas thoroughly and place in a large bowl. Cover with ample cold water and soak for 8 to 12 hours. Drain and pat dry before use.
02 - In a food processor, combine soaked chickpeas, chopped onion, garlic cloves, parsley, and cilantro. Pulse until coarsely ground and mixture holds together when pressed. Avoid pureeing into a paste.
03 - Incorporate ground cumin, coriander, cayenne pepper, baking powder, salt, black pepper, and flour into the mixture. Pulse briefly to combine. Scrape down the sides and mix thoroughly.
04 - With damp hands, form the mixture into balls approximately 1½ inches in diameter. If too loose, add additional flour to achieve firmness. Arrange formed balls on a tray.
05 - Heat vegetable oil to 350°F (175°C) in a deep pot or fryer, maintaining at least 2 inches depth for frying.
06 - Fry falafel balls in batches for 3 to 4 minutes, turning frequently until evenly golden and crisp. Remove with a slotted spoon and drain on paper towels.
07 - Serve falafel warm, tucked inside pita bread with tahini sauce, salad, pickles, or as part of a mezze platter.

# Expert Tips:

01 -
  • They stay crispy on the outside and tender inside for hours, unlike store-bought versions that turn sad and dense.
  • One batch feeds a crowd or becomes your go-to lunch for three days straight.
  • The fresh herbs make them taste alive in a way that bottled spice blends simply can't replicate.
02 -
  • The texture inside depends entirely on using dried chickpeas that are soaked but not cooked—canned chickpeas will never give you that fluffy, creamy interior.
  • Cold, wet hands are your friend when shaping; they keep the mixture from sticking and make the process less frustrating.
  • Don't skip the baking powder; it's what makes them light and airy instead of dense and heavy.
03 -
  • If you don't have a thermometer, test the oil temperature by dropping a tiny piece of the raw mixture into it—if it sizzles immediately and browns in about 30 seconds, you're ready.
  • Make the falafel a few hours ahead, keep them covered in the fridge, and fry them right before serving so they're at peak crispiness.
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