Go Back


Crispy and savory falafel balls are the perfect topper to a salad or a delicious filling for a warm pita. Top with tomato slices, red onion and a spoonful of tahini for a truly authentic taste.
Course Lunch
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings 16 falafel balls


  • 1 cup dried chickpeas or garbanzo beans
  • 1 small onion, medium dice
  • 1/4 cup fresh parsley, chopped
  • 2 garlic cloves
  • 3 tbsp. flour
  • 1 tsp. Kosher salt
  • 2 tsp. freshly squeezed lemon juice
  • 1 tsp. baking powder
  • 1 tsp. cumin
  • 1 tsp. ground coriander
  • 1/4 tsp. freshly ground black pepper
  • Vegetable oil for frying
  • Tahini for garnish (optional but recommended!)


  1. Put chickpeas in a large bowl and cover with cold water. Water should cover by about 2-3 inches. Soak beans overnight (do not skip this step) and then drain. Set aside. Note: you can use canned chickpeas, drained, if you prefer to not soak beans overnight.
  2. Place the drained beans into a food processor. Add onions, parsley, salt, garlic, cumin, coriander, pepper, and lemon juice. Process until well combined but not completely pureed and mushy.
  3. Add in flour and baking powder and pulse slowly until the dough forms a ball. Place falafel mixture into a bowl and cover with plastic wrap and refrigerate for one to two hours.
  4. Remove chickpea mixture from refrigerator. Heat oil to 375 degrees in a deep skillet. Make balls with batter (approx 2 inches). Fry a few at a time--do not crowd the pan. It should take approx. 3 minutes per side or until golden. Drain on paper towels to absorb excess oil.
  5. Serve in a pita with sliced tomato, lettuce and thinly sliced red onion and tahini.

Recipe Notes

NOTE: Test one falafel ball before frying all of them. If the falafel crumbles when you fry it, add a little extra flour to the mixture before frying the next falafel ball.