Levantine Falafel Balls (Printable)

Golden chickpea fritters with fresh herbs and spices, perfect for wraps, salads, or savory bites.

# 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 - ½ cup fresh cilantro leaves, packed

→ Spices & Seasonings

06 - 2 teaspoons ground cumin
07 - 1 teaspoon ground coriander
08 - ½ teaspoon cayenne pepper (optional)
09 - 1 teaspoon baking powder
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper

→ Binding & Texture

12 - 3 tablespoons all-purpose flour

→ For Frying

13 - Vegetable oil for deep frying

# How-To Steps:

01 - Rinse dried chickpeas, place in a large bowl, cover with cold water, and soak overnight for 8 to 12 hours. Drain and pat dry before use.
02 - Pulse soaked chickpeas, onion, garlic, parsley, and cilantro in a food processor until coarsely combined, ensuring the mixture holds together without puréeing.
03 - Add cumin, coriander, cayenne, baking powder, salt, black pepper, and flour to the mixture. Pulse briefly, then scrape down the bowl and mix thoroughly.
04 - With damp hands, shape the mixture into balls approximately 1½ inches in diameter. Place formed balls on a tray, adding more flour if the mixture feels too loose.
05 - Warm 2 inches of vegetable oil in a deep pot to 350°F (175°C) for frying.
06 - Fry falafel balls in batches for 3 to 4 minutes, turning occasionally until golden brown and crisp. Drain on paper towels before serving.
07 - Serve warm inside pita bread with tahini sauce, salad, pickles, or as part of a mezze platter.

# Expert Tips:

01 -
  • Crispy outside, fluffy inside, and so much more flavorful than store-bought versions because you control every herb and spice.
  • One batch feeds a crowd or becomes your week of snacks, and the whole kitchen smells incredible while they fry.
02 -
  • Don't skip the overnight soak or use canned chickpeas—dried ones create that tender-crispy magic that makes people come back for more.
  • The mixture should be coarse and crumbly, not smooth; over-processing turns it into a paste that fries into dense hockey pucks instead of fluffy balls.
03 -
  • If your neighborhood has sumac, add 1/2 teaspoon to the mixture for a subtle tang that makes people ask what your secret ingredient is.
  • Keep your hands slightly damp when shaping—it prevents the mixture from sticking and gives you better control over the size and shape.
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