Levantine Falafel Balls (Printable Page)

Golden falafel made with chickpeas, herbs, and spices, ideal for wraps, salads, or snacks.

# What You'll 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 (use chickpea flour for gluten-free)

→ For Frying

13 - Vegetable oil, for deep frying

# Step-by-Step Guide:

01 - Rinse dried chickpeas and place in a large bowl. Cover with ample cold water and soak overnight for 8 to 12 hours. Drain and pat dry before use.
02 - In a food processor, combine soaked chickpeas, onion, garlic, parsley, and cilantro. Pulse until the mixture is coarse and holds together when pressed, avoiding pureeing.
03 - Add cumin, coriander, cayenne pepper, baking powder, salt, black pepper, and flour to the mixture. Pulse briefly to incorporate, then scrape down the bowl and mix thoroughly.
04 - With damp hands, form the mixture into balls approximately 1.5 inches in diameter. Place on a tray. If too loose, incorporate additional flour as needed.
05 - Heat vegetable oil to 350°F (175°C) in a deep pot, maintaining about 2 inches of oil depth.
06 - Fry falafel balls in batches for 3 to 4 minutes, turning occasionally until golden brown and crisp. Drain on paper towels to remove excess oil.
07 - Serve warm in pita bread with tahini sauce, salad, pickles, or as part of a mezze selection.

# Expert Tips:

01 -
  • They're crispy outside and impossibly fluffy inside when you nail the texture, which is easier than you think.
  • Fresh herbs are the entire personality of these—none of that stale spice cabinet taste.
  • You can make a full batch and freeze the uncooked balls, which means weeknight meals whenever you want them.
02 -
  • Never use canned chickpeas no matter how convenient they seem, because they're already cooked and will turn into a mushy paste instead of holding their shape and texture in the oil.
  • The raw mixture should taste good when you try a tiny bit—if it's bland or bitter, you've either under-seasoned or over-processed; fix it before you fry anything.
  • Oil temperature matters more than frying time; too cool and they'll absorb oil and turn greasy, too hot and they'll brown outside before cooking through.
03 -
  • Squeeze a small amount of the raw mixture in your hand before forming balls—if it holds together without crumbling, your texture is perfect.
  • Keep a damp cloth nearby while forming balls so you can wipe your hands between each one; this prevents them from getting sticky and keeps your hands warm.
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