This recipe is a general cooking guide. Ingredient brands, appliances and food-safety requirements vary by country; follow local guidance and ensure food is cooked safely.
Ingredients
- 250 g dried chickpeas, soaked overnight
- 1 small onion
- 3 garlic cloves
- Large handful parsley and coriander
- 1 tsp cumin
- 1 tsp ground coriander
- 1/2 tsp baking powder
- Salt and oil for cooking
Method
- Drain the soaked chickpeas very well.
- Pulse chickpeas, onion, garlic, herbs and spices until finely crumbly, not smooth.
- Chill the mixture for 30 minutes, then stir in baking powder.
- Shape into small balls or patties.
- Fry, air-fry or bake until deeply golden and cooked through.
Useful tip: Canned chickpeas are too soft for classic falafel; soaked dried chickpeas give the right texture.
Make It Your Own
Adjust herbs, spice level, vegetables and serving accompaniments to suit your household. Write down successful changes so the recipe becomes part of your own dependable collection.
Storage and Leftovers
Cool leftovers promptly, refrigerate in suitable covered containers and follow the food-safety guidance that applies where you live. Reheat only using an appropriate method for the dish.