By Falafel is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Falafel captures the essence of desserts|cookies & biscuits while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Falafel becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 cup dried chickpeas (soaked overnight, avoid canned chickpeas)
½ cup roughly chopped onion
1 cup roughly chopped parsley (about one large bunch)
1 cup roughly chopped cilantro (about one large bunch)
1 small green chile pepper (serrano or jalapeno)
3 garlic cloves
1 teaspoon cumin
1 teaspoon salt
½ teaspoon cardamom
¼ teaspoon black pepper
2 tablespoons chickpea flour (or other flour)
½ teaspoon baking soda
Oil for frying
PREPARATION STEPS
Soak Chickpeas: Place dried chickpeas in a bowl and cover with water. Allow them to soak overnight. Drain before using.
Chop onion, parsley, cilantro, green chile pepper, and garlic cloves
In a food processor, combine soaked chickpeas, chopped onion, parsley, cilantro, green chile pepper, and garlic cloves
Pulse until finely minced.
Add cumin, salt, cardamom, black pepper, chickpea flour, and baking soda to the mixture
Blend until well combined
Shape the mixture into small patties, about 1.5 inches in diameter.
In a pan, heat oil for frying over medium heat
Carefully place falafel patties into the hot oil and fry until golden brown on both sides
Once fried, place falafel on a paper towel to drain excess oil.
Serve falafel hot with your favorite sauce or in pita bread with veggies.
Pro Tips:
Ensure chickpeas are thoroughly soaked for a smoother texture.
Adjust spice levels by adding more or less green chile pepper.
Use a cookie scoop for uniform falafel patties.
Test oil temperature by dropping a small piece of mixture; it should sizzle and float.
Enjoy your homemade falafel!
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
