Easy Homemade Falafel: Authentic Middle Eastern Street Food Recipe

Prepare Chickpeas: Ensure your dried chickpeas have been soaked in water overnight (at least 12 hours), then drained thoroughly. Do not cook them.

Process Ingredients: In a food processor, combine the soaked and drained chickpeas, chopped onion, garlic cloves, fresh parsley, and fresh cilantro. Add ground cumin, ground coriander, salt, black pepper, and baking soda (if using). Pulse until the mixture is finely ground but still has some texture, not a smooth paste. You may need to scrape down the sides.

Form Falafel Balls: Transfer the mixture to a bowl. Using your hands or a falafel scoop, form small balls or patties, approximately 1-1.5 inches (2.5-4 cm) in diameter. If the mixture is too wet, add a tablespoon of flour or breadcrumbs (optional).

Fry Falafel: Heat vegetable oil in a deep pan or pot over medium-high heat. The oil should be hot enough to deep fry (about 170-180°C / 340-350°F). Carefully place a few falafel balls into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides.

Serve: Remove falafel from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve hot with pita bread, tahini sauce, fresh salad, and pickles.