Traditional Falafel

Traditional Falafel

Traditional Falafel

The most time-consuming step in this recipe is soaking the chickpeas for 24 hours. After that, the falafel balls come together quickly and easily. Serve with lettuce, tomatoes, tahini, hot sauce, and a minty yogurt sauce, such as Cucumber Raita from

  • 36Servings


  • 1 cup dried chickpeas, rinsed and sorted
  • 1/2 tsp. plus 1/3 tsp. baking soda, divided
  • 1 small leek, white and light green part cut into 4 or 5 pieces
  • 1 cup fresh parsley leaves
  • 3 cloves garlic, peeled
  • 1 Tbs. lemon juice
  • 1 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2 cups canola oil


1. Place chickpeas and 1/2 tsp. baking soda in large bowl, and cover with 3 to 4 cups water. Soak chickpeas 24 hours. Drain.

2. Place chickpeas, remaining 1/3 tsp. baking soda, leek, parsley, garlic, lemon juice, cumin, salt, pepper, and hot sauce (if using) in bowl of food processor. Process 30 seconds to 1 minute, or until chunky paste forms.

3. Shape 1 Tbs. chickpea mixture into compact ball, pressing out any excess moisture, and place on plate. Repeat with remaining mixture.

4. Heat oil to 350°F in large skillet over medium heat. Add 12 falafel balls, and cook 1 to 2 minutes, or until browned on bottoms. Roll, and cook 1 to 2 minutes more, or until golden brown all over. Transfer to paper-towel-lined plate to drain. Repeat with remaining falafel balls.

Nutrition Information

  • Calories: 35
  • Carbohydrate Content: 4 g
  • Fat Content: 2 g
  • Fiber Content: 0.5 g
  • Protein Content: 1 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 46 mg
  • Sugar Content: 0.5 g