Homemade Chickpea Falafel

For as long as I can remember, falafel has been one of my favorite Middle Eastern creations. They are pure comfort food really. For those that are unfamiliar with these deep fried savory balls or patties, they are comprised of a blend of fava beans or chickpeas, onion, garlic, herbs, and spices, and are commonly served as a street food in the Middle East with chopped vegetables or pickles and hummus or a tahini sauce. Over recent decades, falafel has also become quite popular in the West, especially but not strictly with vegetarians. Though I have successfully baked falafel on many occasions using cooked chickpeas, this time I have opted for an authentic version grinding soaked uncooked chickpeas and deep frying them for the whole flavor experience.

And as many times as I have made and enjoyed the baked falafel, I must say that these are my favorite falafel by far and I can't wait to make them again. Crispy on the outside, with a soft interior, falafel are best served right after frying but they can be reheated in foil in a 350°F oven. As is usually done in the Middle East, I like to serve falafel in a wrap using pita breads or chickpea flour tortillas, along with chopped tomato and pickles, shredded lettuce, and a homemade tahini sauce. Although they serve just fine as a meal, you might also enjoy them as a part of a meze platter.

Homemade Chickpea Falafel

Recipe by Lisa Turner
Cuisine: Middle Eastern
Published on January 9, 2025

The classic Middle Eastern vegetarian street food made from chickpeas, onion, garlic, herbs, and spices and served with a fresh vibrant lemon tahini sauce

Preparation: 30 minutes
+ 24 hour soaking time Cooking time: 25 minutes

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Ingredients:

1 1/4 cup uncooked dried chickpeas
2 teaspoons baking soda, divided
1 small onion, finely chopped
1 clove garlic, minced or crushed
1 cup parsley, stems removed and chopped
1 cup cilantro, stems removed and chopped
2 red or green chilies, seeded and minced
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon ground turmeric
1/2 teaspoon ground cayenne
1/2 teaspoon paprika
1/2 teaspoon crushed Aleppo pepper or chili powder
1/4 teaspoon ground cardamon
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
3 tablespoons sesame seeds
1/4 cup chickpea flour (besan)
2 tablespoons olive oil
avocado oil or other neutral oil for deep frying

Lemon Tahini Sauce:

2/3 cup tahini
1/3 cup fresh lemon juice (2 lemons)
1 clove garlic, minced or crushed
2 tablespoons nutritional yeast
1 tablespoon champagne or white wine vinegar
sea salt and fresh ground black pepper to taste
water as needed

Instructions:

Rinse the chickpeas and soak with 1 teaspoon of the baking soda in enough water to cover for 24 hours.
Drain the chickpeas and transfer to a food processor. Add the onion, garlic, parsley, cilantro, and chilies. Pulse until the mixture is finely chopped, but not mushy. Add the remaining baking soda, cumin, coriander, turmeric, paprika, cayenne, Aleppo pepper or chili powder, cardamon, salt, black pepper, sesame seeds, chickpea flour, and olive oil. Pulse a few more times until well incorporated. Transfer the falafel mixture to a bowl and chill for a least 1 hour.
Fill a small to medium saucepan with avocado or other neutral frying oil measuring to 2 1/2 to 3 inches deep. Heat over medium heat until the oil reaches 350°F (180°C).
Shape about 1 1/2 tablespoons of the falefal mixture into a small ball or patty. Deep fry the balls or patties in batches in the hot oil for about 4 minutes, until browned and cooked through. Remove with a slotted spoon and transfer to a pan lined with paper towels. Repeat until the falafels are all cooked.
To make the tahini sauce, whisk together the tahini, lemon juice, garlic, nutritional yeast, vinegar, salt, and pepper until well-combined. Add water to reach your desired consistency—it should not be too thin.
Serve the falafel with tahini sauce and an assortment of toppings such as chopped pickles, shredded cabbage, and chopped tomatoes, along with pita breads or chickpea flour tortillas.