Falafel

Name: Falafel
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 1 1/2 cups dried chickpeas soaked overnight, drained (not canned); 1 cup fresh parsley packed; 1/2 cup fresh cilantro packed, optional; 1/2 onion chopped; 3 garlic cloves; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp salt; 1/2 tsp baking powder; 2 tbsp flour or chickpea flour, as needed; oil for frying or baking; pita, tahini, lemon, cucumber for serving

Crispy herb chickpea fritters with lemony insides — dinner that feels like a little celebration.

DifficultyMediumTotal time45 minServes4

Overview

Prep25 min

Cook20 min

Total45 min

Servings4

DifficultyMedium

Equipment

Food processor
Mixing bowl
Skillet or baking sheet
Spatula

Method

Pulse the mix

In a food processor, pulse soaked chickpeas, herbs, onion, garlic, cumin, coriander, and salt until finely ground but not pasty. Chill 30 minutes if soft.

Shape the rounds

Stir in baking powder and enough flour to hold shape. Scoop and form small patties or balls.

Cook until golden

Pan-fry in a thin layer of oil until deep golden on both sides, or bake/air-fry until crisp. Drain briefly and serve warm with pita and tahini.

✦

Tips

NoteAurora prefers the garnish. I prefer the last bite.

NoteMake it once, then make it yours with tiny swaps.

NoteLeftovers are friends if you store them kindly.

✦

Nutrition

Caloriesvaries

NoteApproximate; depends on servings and toppings

✦

Storage

RefrigeratorStore covered and reheat gently when needed.

Best freshFlavor and texture are happiest the day you make it.

Frequently asked

Can I change it a little?+

Yes — keep the heart of the method and swap toppings or veggies as you like.

How do I store leftovers?+

Cool, cover, and refrigerate. Reheat gently when needed.

Is this hard?+

No — easy steps, soft kitchen energy.

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Pulse the mix

Shape the rounds

Cook until golden

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