Levantine Falafel Balls Crispy (Printable View)

Golden chickpea balls seasoned with fresh herbs and spices, perfect for wraps 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 and place in a large bowl. Cover with cold water and soak overnight for 8 to 12 hours. Drain and pat dry.
02 - In a food processor, pulse soaked chickpeas, onion, garlic, parsley, and cilantro until coarsely blended and the mixture holds together when pressed without pureeing.
03 - Add cumin, coriander, cayenne pepper, baking powder, salt, black pepper, and flour to the mixture. Pulse briefly to combine and scrape down the bowl to mix evenly.
04 - Using damp hands, form the mixture into small balls approximately 1.5 inches in diameter. Place on a tray. If too loose, incorporate more flour as needed.
05 - Heat vegetable oil in a deep pot to 350°F (175°C), filling about 2 inches deep.
06 - Fry falafel balls in batches for 3 to 4 minutes, turning occasionally until golden brown and crisp. Remove and drain on paper towels.
07 - Serve warm in pita bread with tahini sauce, salad, and pickles or as part of a mezze platter.

# Expert Advice:

01 -
  • They're crispy on the outside, tender inside, and taste nothing like the heavy versions you might remember from a tired appetizer plate.
  • You get to control the heat—go mild, go bold, it's your call.
  • One batch feeds four people or fuels one person through three satisfying snacking sessions.
  • They're vegan, naturally, which means everyone at the table can enjoy them without asking.
02 -
  • Don't skip the soaking step or use canned chickpeas—they release too much moisture and your falafel will be dense instead of tender and airy inside.
  • Watch your oil temperature closely; if it's too cool, they'll absorb oil and taste heavy; if it's too hot, they'll brown outside before cooking through.
  • Form them right before frying, not hours in advance, or they'll begin to fall apart from the moisture released by the herbs.
03 -
  • Form the falafel no more than an hour before frying; the herbs release moisture as they sit, and the mixture becomes harder to work with the longer it waits.
  • If you end up with extra mixture, it keeps beautifully in the refrigerator for up to two days, and you can fry off whatever you need whenever hunger strikes.
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