Homemade Falafel
By Henny Shor
Jerusalem Post, April 26, 2025
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| An illustrative image of falafel balls. (photo credit: HENNY SHOR) |
I love the aroma and taste of freshly made falafel balls, but sometimes buying them at a stand can mean they are filled with preservatives. We make our own from time to time, and I really enjoy the fresh ingredients and the love that goes into making them.
Yields 2 dozen falafel balls.
Ingredients:
For soaking in water:
- 1 cup dried chickpeas
- 1 tsp. baking soda
Falafel mixture:
- 1 small onion, diced (about ½ cup)
- 3 or 4 cloves garlic, peeled and mashed
- Fresh parsley
- 1 tsp. ground cumin
- Pinch of ground black pepper
- 1 tsp. salt
- ½ tsp. dried red pepper flakes
- ½ tsp. baking soda
- About 6 cups vegetable oil, for frying
Overnight, soak the chickpeas in the water with baking soda. Keep covered. The following day, drain the water.
In a food processor, combine chickpeas, onion, garlic, parsley, cumin, black pepper, salt, red pepper flakes, and baking soda. Pulse until finely chopped and crumbly.
In a large, heavy skillet over moderately high heat, heat about 7 1/2 to 10 cm. of oil until it sizzles when tested.
Form 1 tablespoon of the mixture into approximately 2 1/2-cm. diameter balls.
Working in batches of 8, use a slotted spoon to carefully lower each falafel ball into the hot oil. Fry, turning occasionally, until deep golden brown – about 3 minutes per batch. Drain on paper towels. Repeat with the remaining mixture and serve warm.
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Enjoy!
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