Levantine Falafel Chickpea Fritters (Printable)

Golden chickpea balls seasoned with herbs, ideal for wraps, salads, or a savory snack.

# What You 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 (substitute chickpea flour for gluten-free)

→ For Frying

13 - Vegetable oil, for deep frying

# How-To:

01 - Rinse dried chickpeas and place them in a large bowl. Cover with plenty of cold water and soak overnight for 8–12 hours. Drain and pat dry.
02 - Combine soaked chickpeas, onion, garlic, parsley, and cilantro in a food processor. Pulse until coarse and the mixture holds together when pressed; avoid pureeing.
03 - Add cumin, coriander, cayenne pepper, baking powder, salt, black pepper, and flour to the mixture. Pulse briefly to combine, scraping down the sides as needed, then mix thoroughly.
04 - Using damp hands, shape the mixture into small balls approximately 1½ inches in diameter. Place on a tray. If the mixture feels too loose, incorporate additional flour as needed.
05 - Heat vegetable oil to a depth of 2 inches in a deep pot to 350°F (175°C).
06 - Fry the falafel balls in batches for 3 to 4 minutes, turning occasionally until they are golden brown and crisp. Drain on paper towels.
07 - Serve warm inside pita bread with tahini sauce, fresh salad, and pickles, or as part of a mezze platter.

# Expert Advice:

01 -
  • They're impossibly crispy outside and tender inside, with a flavor that tastes like you've been cooking Middle Eastern food forever.
  • The whole batch comes together in under 40 minutes once your chickpeas are soaked, perfect for unexpected guests or that moment when you crave something substantial and green.
  • Everything here is already vegan without even trying, so you can serve these confidently to anyone, whatever they eat.
02 -
  • The mixture must be coarse and slightly damp, never a smooth paste—if you purée it, you'll end up with dense falafel that doesn't crisp up, and nothing will save it.
  • Oil temperature is everything; if it's not quite hot enough, your falafel will absorb oil and taste greasy instead of crispy, so use a thermometer and don't trust your instincts.
  • Dried chickpeas soaked overnight will always produce better falafel than canned chickpeas, which are already too soft and break apart during processing.
03 -
  • If you're avoiding deep frying, brush formed balls lightly with oil and bake them at 400°F for 20-25 minutes, turning halfway through—they won't have quite the same shattering crispness, but they'll still taste wonderful and feel less heavy.
  • Make the mixture up to a day ahead and keep it covered in the refrigerator; the flavors actually meld and deepen overnight, and cold mixture is easier to shape without sticking.
Go back