Falafel ... From Scratch!


  • 1 cup dried chickpeas
  • 1 tsp baking soda
  • 1/2 white onion, chopped
  • 1/3 cup fresh parsley
  • 1/3 cup fresh mint
  • 1/4 cup fresh dill
  • 1/2 tsp sale
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/8 tsp ground oregano
  • 1/4 tsp each of: cinnamon, anise, cardamom, ginger
  • a pinch of nutmeg
  • 1/4 tsp baking soda
  • 1/4 cup rice flour
  • 4 cups peanut oil for frying


  1. Soak: Place the dried chickpeas in a large bowl with 2 tsp baking soda.  Cover with water and let soak for 24 hours
  2. Combine: Drain and rinse the chickpeas.  Place them in a food processor with all the other ingredients: fresh herbs, spices, garlic powder, oregano, baking soda, and rice flour
  3. Pulse until all the ingredients are finely chopped and a coarse meal forms.  Scrape down the sides and pulse again until the texture resembles a fine meal, like couscous.  Taste and adjust seasonings if needed.
  4. Shape & Chill:  Transfer the mixture to a large bowl.  Form small balls using your hands (or a tool for shaping falafel found on Amazon) and place them on a plate lined with parchment paper.  Chill in the refrigerator for at least 1 hour.  Letting them rest overnight is best as it allows the flavours to develop.
  5. Fry:  Fill a large skillet with vegetable or peanut oil - you want a depth of at least 1 inch.  Heat oil over medium heat (oil temp should read 350F with a thermometer).  Once oil is at temperature, fry the falafels for 3-5 minutes or until golden brown (fry in batches, being sure not to overcrowd).
  6. Once the falafels are ready, remove them from the oil using a slotted spoon and transfer them to a plate lined with paper towel to remove excess oil.
  7. Serve immediately and enjoy with hummus, tahini, or your favourite toppings!


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