Falafel

A simple, satisfying favorite.

Why You'll Love This Recipe

• Crispy-shatter outside, fluffy-herby green inside.
• Naturally vegan and high-protein.
• Street-food authentic at home.
• Crowd-pleaser.
• Way better than frozen.

Ingredient Notes

• Dried chickpeas soaked 16+ hours — this is the only way.
• Fresh herbs (parsley + cilantro) give the green color and flavor.
• Chickpea flour binds better than wheat flour but either works.

Ingredient Substitutions

• Half fava beans is traditional Egyptian-style.
• Bake at 425°F for 25 min for oven version (less crispy but works).
• Sub coriander or dill for cilantro.

Equipment Needed

• Food processor
• Heavy pot for frying
• Thermometer
• Cookie scoop

Prep Tips

• Soak chickpeas the day before — non-negotiable.
• Use a cookie scoop for uniform balls.

Instructions

1. 1

   Gather and prep: 1 cup chickpeas, 1 medium onion, diced, 3 cloves garlic, minced, 1 tsp parsley, 1 tsp cumin, 1 cup flour, 1 tbsp olive oil. mince the garlic, dice the onion, and chop the fresh herbs before you start cooking.

2. 2

   Blend chickpeas with onion, garlic, parsley, cumin, flour.

3. 3

   Form balls.

4. 4

   Pan-fry in oil until golden.

Artsi Pro Tips

• DRIED chickpeas, SOAKED (not cooked, not canned) — non-negotiable for proper falafel.
• Process to sandy texture, not paste — texture matters.
• Chill the mixture so it holds shape when frying.

Common Mistakes

• Canned chickpeas — disintegrate in oil.
• Cooked chickpeas — same problem.
• Over-processing to paste — dense gummy balls.
• Oil too cool — greasy. Too hot — burnt outside, raw inside.

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