An easy falafel recipe produces delightfully flavorful, crispy falafel balls. These traditional falafel balls can be gluten free.
I really like this falafel recipe. It’s an easy recipe – your food processor does most of the work, and if you use an electric deep fryer, even the deep frying is not that complicated.
Obviously, falafel is not low carb, but my husband and I find that as long as we eat the falafel on top of a salad, rather than in a wrap or in pita bread, it doesn’t spike our blood sugar. If you need to watch your carb intake, you’ll need to test for yourself of course.
One of my best childhood memories is going with my parents and little brother to the open air market in Jerusalem and buying big, warm, fragrant falafel wraps for our dinner. My brother, a skinny little thing, would get half a wrap, and would still always finish his last, to my dismay.
I was excited when I first made this falafel recipe because I love falafel, but these days I’m reluctant to eat restaurant falafel, after a food poisoning incident a few years ago.
This homemade falafel recipe produces very flavorful, crispy falafel balls. They are very tasty, perhaps a bit too tasty… I consider a serving as 4 falafel balls, but I often end up eating 6. They’re that good. I love dipping them in tahini sauce.
For deep frying, use avocado oil. It’s suitable for high heat cooking and it’s a much better choice than easily oxidized, omega-6-rich vegetable oils.
This falafel recipe can be gluten free if you use gluten free baking powder.
- 2 cups dried chickpeas
- 1 medium onion
- 2 tablespoons minced garlic
- 1/2 cup chopped Italian parsley
- 1 teaspoon baking powder*
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 2 quarts avocado oil for frying
- Place the dried chickpeas in a large bowl and add water to cover them by 2 inches. Soak in the refrigerator for 18 hours. I usually make falafel for a late weekend lunch, so I start soaking the beans around 7pm the previous night.
- Chop the onion and place in a colander over a bowl to get rid of excess liquid.
- Drain the soaked garbanzo beans (now bigger in size and softer) and rinse thoroughly. Place the soaked chickpeas in a food processor and pulse to coarsely grind, not until smooth but with no whole chickpeas remaining.
- Add the drained onion, garlic, parsley, baking powder, salt, black pepper, cumin, coriander and cayenne pepper. Process until mixture is pureed, scraping down the sides of the bowl as needed. Transfer to a bowl, cover and refrigerate while heating the oil, about 15 minutes.
- Heat the oil in an electric deep fryer to 375 degrees F.
- Use a 2-tablespoon scoop to portion out ping-pong size balls, each weighing about 1 ounce. Gently shape each ball with your hands, using a light touch to prevent heavy, dense falafel balls. Fry the falafel in 3-4 batches, 6-8 balls in each batch, until the falafel balls are deep brown, about 4 minutes per batch. Place the bowl with the falafel mixture back in the fridge between batches.
- Drain the falafel on paper towels. Serve immediately.