Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dry Ingredients
Wet Ingredients
For Frying
Method
Preparation
- 1
Soak Chickpeas
Place the dried chickpeas in a large bowl and cover them with water. Let them soak overnight (at least 8 hours) until they are soft.
- 2
Drain and Rinse
After soaking, drain the chickpeas and rinse them under cold water.
Making the Falafel Mixture
- 3
- 4
Add Flour and Baking Powder
Transfer the mixture to a large bowl. Add the all-purpose flour and baking powder to the mixture, and stir until just combined.
- 5
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour to help it firm up.
Frying the Falafel
- 6
Heat Oil
In a deep frying pot or large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Form Falafel Balls
Using your hands or a scoop, form the falafel mixture into small balls, about 1-1.5 inches in diameter.
- 8
Fry Falafel
Carefully drop the falafel balls into the hot oil, making sure not to overcrowd the pot. Fry until golden brown, about 4-5 minutes, turning occasionally for even cooking.
- 9
Drain Excess Oil
Once cooked, use a slotted spoon to remove the falafel from the oil and place them on a plate lined with paper towels to drain excess oil.
