Levantine Falafel Balls (Printable)

Golden chickpea balls seasoned with herbs and spices, perfect for wraps and 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

→ For Frying

13 - Vegetable oil, for deep frying

# Directions:

01 - Rinse dried chickpeas and place in a large bowl. Cover with cold water and soak for 8 to 12 hours. Drain and pat dry.
02 - Combine soaked chickpeas, onion, garlic, parsley, and cilantro in a food processor. Pulse until coarse and mixture holds when pressed; avoid pureeing.
03 - Mix in cumin, coriander, cayenne pepper, baking powder, salt, black pepper, and flour by pulsing briefly. Scrape sides and mix thoroughly.
04 - Using damp hands, shape mixture into 1.5-inch balls. Place on a tray. Add more flour if mixture feels too loose.
05 - Preheat 2 inches of vegetable oil in a deep pot to 350°F (175°C).
06 - Fry balls in batches for 3 to 4 minutes, turning until deep golden and crisp. Drain on paper towels.
07 - Serve warm with pita, tahini sauce, salad, pickles, or as part of a mezze spread.

# Expert Tips:

01 -
  • They taste like the real thing because they're built on the real foundation: whole soaked chickpeas, not canned, which gives you a texture that can't be faked.
  • Fresh herbs aren't an afterthought here—they're the whole personality, and you'll taste every leaf of parsley and cilantro in a way that makes the inside taste almost grassy and alive.
  • The crust gets so impossibly crispy that you'll find yourself making them just to eat them plain, straight from the oil, no wrap required.
02 -
  • Don't even think about using canned chickpeas—they're too soft and will break down into a paste in the food processor no matter how carefully you pulse.
  • The baking powder is the key to fluffy centers; it creates tiny air pockets that stay light even as the oil crisps the outside.
  • If your mixture seems too loose and won't hold together, refrigerating it for thirty minutes sometimes helps, or you can add a bit more flour, but go slowly because you don't want a dense falafel.
03 -
  • Keep your hands damp while shaping but not dripping wet—the moisture prevents sticking without making the mixture soggy.
  • Fry in batches and let each batch fully drain on paper towels before serving; crowding the pot will drop the oil temperature and ruin the texture.
Go back