The Best Homemade Falafel
Truly THE BEST homemade falafel, these are full of vibrant fresh herb flavor. They are moist and tender on the inside and deliciously crispy on the outside.
Yield: 20-25 falafel
  • 1 cup dried chickpeas, rinsed
  • 5 scallions, coarsely chopped
  • ½ cup fresh parsley
  • ½ cup fresh cilantro
  • 3 garlic cloves, minced
  • ¼ tsp ground cumin
  • ⅛ tsp ground cinnamon
  • 2 cups vegetable oil
  • hummus
  1. Dissolve 1½ tbsp salt into 2 quarts of cold water in a large bowl. Add the chickpeas to the water and soak for at least 8 hours or overnight. Drain and rinse.
  2. Place the chickpeas in the bowl of a food processor along with the scallions, parsley, cilantro, garlic, cumin, cinnamon ½ tsp salt, and ½ tsp black pepper. Process until smooth, scraping down the sides of the bowl as needed. Scoop the mixture into 1 tbsp-sized balls and flatten into disks that are about ½-inch disk and 1 inch wide. Place on a parchment-lined baking sheet in the refrigerator. Repeat until all of the chickpea mixture is used up.
  3. Heat the oil in a 12-inch cast-iron skillet over rmedium-high heat until it reaches 375F. Add half of the falafels to the pan, making sure not to crowd them. Cook for about 5 minutes or until dark brown, flipping halfway through. Transfer to a paper towel-lined plate and repeat with remaining falafel. Serve warm with hummus.
Recipe by Joanne Eats Well With Others at