Easy Falafels

Andrea Lo
by Andrea Lo
24 falafels
1 hr 15 min

Which cuisine do you not ever get tired of? Mine is definitely Mediterranean. Back in college, there was a Mediterranean restaurant in our dining hall and I went every single day. One of the workers had an official goodbye for me when I graduated! I was their most loyal customer!! All that is to say- I know a good falafel from a bad one. I've tried plenty of mushy, bland falafels. The best falafels are full of flavor and crispy!

This falafel recipe works best with a food processor, but a high speed blender will also work. All the effort is really in the waiting for these delicious falafels to be done!

Recipe details
  • 24  falafels
  • Prep time: 1 Hours Cook time: 15 Minutes Total time: 1 hr 15 min
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  • 1 cup dried chickpeas
  • 1/2 cup yellow onion
  • 3/4 bunch parsley
  • 3/4 bunch cilantro
  • 4 garlic cloves
  • 1 tsp cumin
  • 1 tsp salt
  • 1/4 tsp cardamom
  • 1/4 tsp black pepper
  • 2 tbsp flour (any kind works- all purpose, whole wheat, etc.)
  • 1/2 tsp baking soda

Soak the chickpeas in water overnight.
Run everything (besides the flour and baking soda) in your food processor until it resembles course sand.
Transfer to a bowl, stir in the flour & baking soda, and let it sit covered in the refrigerator for 1 hr.
Use a small ice cream scoop to form falafel balls.
Spray with olive oil to air fry at 375° for 15 min or until golden brown.