Homemade Freezer-Friendly Falafel

Total Time1 hour, plus 24 hours to soak the chickpeas | YieldServes 6 | Original Recipe on Taste As You Go


  • 1 3/4 cups dried chickpeas
  • 2 cloves garlic, lightly crushed
  • 1 small white onion, peeled and quartered
  • 1 teaspoon ground coriander
  • 1 tablespoon ground cumin
  • 1 cup fresh cilantro, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon baking powder
  • 1 tablespoon fresh lemon juice
  • Neutral oil, like grapeseed or corn, for deep-frying


  1. Put the dried chickpeas in a large bowl and cover with water by 3 or 4 inches. (They will triple in volume as they soak, so be sure you give them enough room to do so!) Soak the chickpeas for 24 hours, checking once or twice to see if you need to add more water to keep them submerged.
  2. Drain the chickpeas really well and transfer them to the bowl of a food processor. Add  the garlic, onion, ground coriander, ground cumin, cilantro, salt, pepper, baking powder, and lemon juice. Pulse until the ingredients are minced but not pureed, scraping down the sides of the bowl as necessary.
  3. Taste as adjust the seasoning, adding more salt, pepper, or lemon juice as needed.
    Scoop out heaping tablespoons of the mixture and shape them into balls or small patties. Let the balls or patties rest on a layer of paper towel to pull excess moisture out of them as you heat the oil.
  4. Put at least 2 inches of oil in a large, deep saucepan and heat over medium-high until the oil is about 350°F.
  5. Fry the falafel in batches, turning as necessary. The total cooking time for each batch will be less than 5 minutes.
  6. Remove the falafel from the oil and drain on brown paper or paper towels to soak up the excess oil. Serve hot or at room temperature.

Recipe by Michelle Rittler, Taste As You Go | Adapted from How to Cook Everything, revised 10th anniversary edition