Homemade Falafel
Prep time
Cook time
Total time
Serves: 14-16
  • 1 14 oz. can chickpeas, drained and rinsed
  • 2 shallots, minced
  • 8 cloves garlic, minced
  • ¼ cup roughly chopped parsley
  • 1½ teaspoons kosher salt
  • 1½ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon red pepper flakes
  • 1½ teaspoons baking powder
  • ¼ cup bulgur wheat, plus more as needed
  • ¼ cup all-purpose flour, plus more as needed
  • vegetable or canola oil, for frying
  • pita bread, for serving
  • sliced red onions, for serving
  • sliced green bell pepper, for serving
  • hummus, for serving
  • spicy harissa, for serving
  1. Drain and rinse your chickpeas, then place in your food processor along with your minced shallots, minced garlic, parsley, salt, cumin, coriander, and red pepper flakes. Pulse until combined, but not completely pureed.
  2. Sprinkle the baking powder, bulgur wheat, and flour over the chickpea mixture, and pulse until combined. It should form into a nice ball - if it doesn't, add a bit more bulgur wheat or flour. Place the mixture in a bowl, cover tightly with plastic wrap, and place in the refrigerator for at least an hour, or as long as overnight.
  3. When you're ready to fry your falafel, form the falafel mixture into 2-tablespoon sized balls with your hands. Heat your oil in a heavy-bottomed pot - you want the oil to come up around the edges of the pot about an inch. Heat the oil to about 350 degrees F over medium-high heat, then add in your falafel in batches. Fry for 3-4 minutes on each side, then flip them over and fry the other side.
  4. Place the fried falafel on a plate lined with paper towels to drain, then stuff them into pita pockets with your preferred condiments and serve.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2012/02/03/homemade-falafel/