For  Single recipe    (Makes about 9 falafel)

Dried Chickpeas:

Onion, Parsley, and Garlic:

Flour and Spices:

Oil For Frying:



  1. Pour the chickpeas into a large bowl.
  2. Add cold water to the bowl so that it rises about 3-inches above the chickpeas.
  3. Cover bowl and soak chickpeas overnight.
  4. The chickpeas will double in size as they soak. One cup of dried chickpeas will yield approximately 2 to 3 cups of beans after soaking. Two cups of dried chickpeas will yield approximately 4 and 5 cups of beans after soaking.
  5. Rinse and drain the garbanzo beans well.
  6. Pour drained beans into food processor.
  7. Add onion, parsley, garlic, flour, and spices.
  8. Pulse all ingredients together until a rough, coarse meal forms, scraping the sides of the processor periodically.
  9. Process until the mixture is somewhere between the texture of couscous and a paste.
  10. The mixture is ready when it holds together in a paste-like consistency. Do not overprocess.
  11. Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
  12. Fill a skillet with a vegetable oil that can withstand high heat to a depth of 1½-inches.
  13. Heat the oil slowly over medium heat.
  14. Meanwhile, using wet hands, form 2 tabelspoons falafel mixture into round balls or slider-shaped patties.
  15. The balls will stick together loosely at first, but will bind nicely once they begin to fry.
  16. If the falafel balls won't hold together, place the mixture back in the processor and process until the mixture is paste-like in texture.
  17. Keep in mind that the balls will be delicate at first; if you can get them into the hot oil, they will bind together and stick.
  18. Test the consistency of the falafel balls by frying 1 in the center of the pan.
  19. If the oil is at the right temperature, it will take 2 to 3 minutes per side to brown; 5 to 6 minutes total.
  20. If it browns faster than that, your oil is too hot and your falafels will not be fully cooked in the center. Cool the oil down slightly and try again.
  21. Fry the falafels in batches of 5 to 6 at a time till golden brown on both sides.
  22. Remove them from the oil using a slotted spoon.
  23. Drain on paper towels.
  24. Serve the falafels fresh and hot.


Serve with tahini sauce.

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