Falafel recipe served on a plate, by Neomonde Mediterranean Morrisville
Jul 14 2026
Restaurants›Neomonde Mediterranean Morrisville›Falafel Recipe

Falafel Recipe

Inspired by Neomonde Mediterranean Morrisville
Time1h 30m
Serves4

Chickpeas, herbs, and spices, deep-fried.

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Soak Chickpeas

    Rinse the dried chickpeas under cold water and place them in a large bowl. Cover with plenty of cold water and soak overnight (at least 8 hours).

  2. 2

    Drain and Rinse

    The next day, drain and rinse the chickpeas thoroughly. They should be soft but still hold their shape.

  3. 3

    Blend Ingredients

    In a food processor, combine the soaked chickpeas, parsley, cilantro, garlic, onion, cumin, coriander, baking powder, salt, and black pepper. Pulse until the mixture is coarsely blended but not pureed.

  4. 4

    Add Flour

    Transfer the mixture to a bowl and mix in the all-purpose flour. This will help bind the mixture together.

  5. 5

    Chill Mixture

    Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the mixture to firm up.

Frying

  1. 6

    Heat Oil

    In a large, deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of the falafel mixture; it should sizzle and rise to the surface.

  2. 7

    Form Falafel Balls

    Using your hands or a small ice cream scoop, form the falafel mixture into small balls or patties, about 1.5 inches in diameter.

  3. 8

    Fry Falafel

    Carefully place the falafel balls in the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil.

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