Levantine Falafel Balls Crispy (Printable Version)

Golden chickpea fritters with fresh herbs and spices, perfect for savory snacks or salads.

# What You 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 (substitute with chickpea flour for gluten-free)

→ For Frying

13 - Vegetable oil for deep frying

# Directions:

01 - Rinse dried chickpeas and immerse in a large bowl filled with cold water. Soak for 8 to 12 hours, then drain and pat dry.
02 - In a food processor, combine soaked chickpeas, onion, garlic, parsley, and cilantro. Pulse until the texture is coarse and the mixture holds together when pressed. Avoid pureeing.
03 - Add cumin, coriander, optional cayenne pepper, baking powder, salt, black pepper, and flour to the mixture. Pulse briefly to blend evenly. Scrape down the sides and mix thoroughly.
04 - With damp hands, shape the mixture into small balls approximately 1.5 inches in diameter. Place formed balls on a tray and add more flour if the mixture feels loose.
05 - Pour vegetable oil into a deep pot until it reaches 2 inches in depth. Heat oil to 350°F (175°C).
06 - Fry balls in batches for 3 to 4 minutes, turning occasionally until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
07 - Serve warm with pita bread, tahini sauce, salad, pickles, or as part of a mezze platter.

# Expert Advice:

01 -
  • They stay crispy on the outside and tender inside for hours, not just minutes like most recipes.
  • The fresh herbs are the secret—they taste alive in a way that makes store-bought falafel feel tired.
  • One batch feeds a crowd or gives you leftovers that taste even better the next day.
02 -
  • The temperature of your oil matters more than you think—too cool and they'll absorb oil and taste greasy, too hot and the outside burns before the inside cooks through.
  • Don't skip the soak or try to speed it up with hot water; the long overnight soak is what gives them their signature light, fluffy texture inside.
  • If your mixture is too wet and won't form balls, a little extra flour saves the day, but add it slowly because you don't want them dense.
03 -
  • A meat thermometer for oil temperature is worth its weight in gold—it removes all the guessing and gives you consistent, beautiful results every time.
  • If the mixture smells incredibly herbaceous and fresh, you know you're on track; that's your cue that the aromatics are doing their job.
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