- 1 cup dried & soaked (or 15 oz canned) Garbanzo Beans (Chickpeas)
- 1 cup, chopped Parsley
- 2 large Garlic Cloves
- 0.5 cup, chopped Onion
- 1.5 teaspoons Salt (I use Kosher)
- 1 teaspoon Ground Black Pepper
- 1.5 teaspoons Ground Cumin
- 0.25 teaspoon Baking Soda
- 1 Tablepsoon Flour (I use All-Purpose)
- 1 Lemon
- 0.5 cup (for frying) Avocado Oil
To Serve Along The Falafel Patties
- Red Leaf Lettuce
- Naan Bread
- Fresh Mint Leaves
Homemade chickpea falafel patties are easier to make than you think!
In spring 2016, my husband and I traveled to Europe and spent 5 amazing days in Barcelona.
We didn’t have a big agenda while we were there but I did have 1 place that was an absolute must for me – Mercado de La Boqueria. It’s a giant food market that has all kinds of produce, prepared foods and more.
The options were somewhat overwhelming so we decided on this Mediterranean stand that served falafels, rice and more.
The flavors were phenomenal and the dish had a ton of colors, which I loved. I’ve had falafels many times before but had never attempted to make them at home before this trip.
I tested this recipe with both canned garbanzo beans (chickpeas) and dried that I soaked for a good 17 hours. Both work but I much prefer the outcome with the dried and soaked beans.
This recipe makes 13 falafel patties and feeds 4-5 people.
Click below for additional recipes that pair great with these Chickpea Falafel Patties!
Soak Your Garbanzo Beans The Day Before
If you are using dried garbanzo beans, which I highly recommend, add 1 cup of the dried beans to a large bowl and add 4 cups of cold, filtered water.
Cover with a kitchen towel and allow it soak for 12-24 hours.
When you are ready to use them, drain them well.
Make The Falafel Mixture
First, get your ingredients ready. If you are using canned beans, be sure to drain and rinse them well.
Roughly, chop your garlic cloves and onion.
Finely chop the parsley, zest and cut your lemon in half and get your spices and other dry ingredients ready: salt, pepper, cumin, baking soda and flour.
Add the garbanzo beans to your food processor or blender along with the chopped parsley, garlic, onion, salt, pepper, cumin, baking soda, flour, lemon zest and the juice of 1/2 a lemon then blitz on high until the mixture is smooth.
You will need to stop your food processor or blender about 3-4 times and scrape down the sides to ensure no large chunks are being left behind.
The mixture should be fine with some texture (see above image).
You can now form these into patties and fry them up or cover and refrigerate this mixture for 30-60 minutes.
If you allow it to rest for a bit, the flavors will develop more.
Pan Fry the Falafal Patties
Grab a large skillet (with high sides) and add about 1/2 cup of avocado oil to your skillet. I love using my cast iron skillet for this.
I recommend using avocado oil as it has a higher smoke point than olive oil. Turn your skillet to high until the oil is hot then lower the heat to medium or medium-high.
Using an ice cream scoop or a 1/4 cup measuring cup, scoop out equal amounts of the mixture and form them into patties then carefully transfer them into the hot oil for frying.
I recommend placing the formed patties onto a spatula then placing them in the hot oil so you do not burn yourself.
Fry 3-4 patties at one time. If the oil seems too hot and is splashing, lower the heat a bit.
Fry the falafel patties for 2 minutes on each side then transfer them onto a paper-towel lined plate.
I highly recommend serving these falafel patties with hummus, tzatziki, fresh vegetables like tomatoes, cucumber and radish as well as a ton of greens and herbs like fresh parsley, mint and lettuce.
Pin This Recipe!