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falafel ingredients make this falafel recipe vegan

Classic Falafel (No Canned Beans)

Classic Falafel made with dried chickpeas and tahini, this traditional falafel is exactly what you'd have at your favorite Middle Eastern restaurant. Not a single canned chickpea in sight, so no mushy texture!

Course Main
Cuisine Middle Eastern
Prep Time 12 hours
Cook Time 15 minutes
Total Time 12 hours 15 minutes
Servings 20 falafel balls
Author Sabrina

Ingredients

  • 2 cups dry chickpeas (garbanzo beans)
  • 3/4 cup yellow onion chopped (just under one onion)
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons garlic minced
  • 2 tablespoons flour
  • 2 teaspoons Kosher salt
  • 1 tablespoon cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon cardamom
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • Vegetable oil (for frying)

Instructions

  1. Add the garbanzo beans into a large bowl and soak in water overnight (the water should be a couple inches higher than the beans, so the beans plump up).
  2. Rinse the beans and add them to a food processor with chopped onion, minced garlic, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.
  3. Process the ingredients together until it looks like a coarse paste, like a super chunky peanut butter.
  4. Be sparing with how long your process it, the chickpeas should still be visible in small chunks.
  5. Put the mixture into a bowl and refrigerate for a couple of hours.
  6. Make the paste into small balls, rolling them in your hand.
  7. If your falafel batter is too loose to stay in a ball you can add a few more tablespoons of flour.
  8. Make the falafel balls with 2 tablespoons of the mixture.
  9. In a large cast iron (or other good frying skillet) add a couple of inches of oil.
  10. Heat the oil on medium heat and cook for 2-3 minutes on each side.

  11. Serve with pita, pickled turnips, hummus and tomatoes for a great falafel sandwich.

Recipe Notes

Recipe adapted from Tori Avey.