Crispy Golden Falafel Balls (Printable Version)

Crunchy falafel balls with tender centers, packed with fresh herbs and bold spices for vibrant flavor.

# What You'll Need:

→ Main Ingredients

01 - 240 g dried chickpeas, soaked in water overnight and drained
02 - 1 small onion, roughly chopped
03 - 4 garlic cloves, peeled
04 - 30 g fresh parsley, stems discarded
05 - 15 g fresh cilantro, stems discarded

→ Seasonings and Binders

06 - 1.5 teaspoons salt
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 0.5 teaspoon ground black pepper
10 - 0.25 teaspoon cayenne pepper (optional)
11 - 0.5 teaspoon baking powder
12 - 3 tablespoons chickpea flour or plain flour

→ For Frying

13 - Vegetable oil, for deep frying

# Steps To Follow:

01 - Soak dried chickpeas in ample water for at least 12 hours or overnight. Drain and rinse thoroughly.
02 - In a food processor, combine soaked chickpeas, onion, garlic, parsley, and cilantro. Pulse until the mixture is coarsely minced and just holds together, scraping down sides as needed.
03 - Add salt, cumin, coriander, black pepper, optional cayenne pepper, baking powder, and flour to the processor. Pulse again until ingredients are fully integrated and mixture forms a cohesive mass, without over-processing into a paste.
04 - Transfer the mixture to a bowl, cover, and refrigerate for 30 to 60 minutes to allow binding and flavor development.
05 - Using damp hands or a cookie scoop, shape the chilled mixture into balls approximately 4 cm in diameter. Arrange on a parchment-lined tray.
06 - Heat vegetable oil in a deep skillet or saucepan to 175°C. Fry falafel balls in batches without overcrowding, cooking for 3–4 minutes per side until deeply golden and crisp.
07 - Remove falafel from oil using a slotted spoon and drain briefly on paper towels before serving.

# Notes and Tips:

01 - For best texture, avoid canned chickpeas; always use dried chickpeas soaked overnight.
02 - If the mixture feels too wet to shape, incorporate an additional tablespoon of flour at a time.
03 - Maintain oil temperature at 175°C to ensure a crisp crust.
04 - Serve with fresh vegetables, tahini sauce, or in pita for traditional accompaniment.
05 - To freeze, arrange uncooked falafel balls on a tray, freeze until solid, then transfer to a sealed bag for up to two months.

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