Levantine Crispy Chickpea Fritters (Printable)

Golden chickpea fritters packed with fresh herbs and spices, perfect for wraps or a tasty snack.

# What You'll Need:

→ Legumes

01 - 1 cup dried chickpeas

→ Vegetables & Herbs

02 - 1 small yellow onion, roughly chopped
03 - 3 cloves garlic, peeled
04 - 1 cup fresh parsley leaves, packed
05 - 1/2 cup fresh cilantro leaves, packed

→ Spices & Seasonings

06 - 2 teaspoons ground cumin
07 - 1 teaspoon ground coriander
08 - 1/2 teaspoon cayenne pepper (optional)
09 - 1 teaspoon baking powder
10 - 1 teaspoon salt
11 - 1/2 teaspoon ground black pepper

→ Binding & Texture

12 - 3 tablespoons all-purpose flour (substitute chickpea flour for gluten-free)

→ For Frying

13 - Vegetable oil, for deep frying

# Step-by-step Directions:

01 - Rinse dried chickpeas, place in a large bowl, and cover with plenty of cold water. Soak overnight for 8 to 12 hours. Drain and pat dry.
02 - Place soaked chickpeas, onion, garlic, parsley, and cilantro in a food processor. Pulse until mixture is coarse and sticks together when pressed, avoiding a purée consistency.
03 - Add cumin, coriander, cayenne pepper, baking powder, salt, black pepper, and flour to the mixture. Pulse briefly to evenly incorporate. Scrape down the sides and mix well.
04 - With damp hands, shape the mixture into small balls approximately 1½ inches in diameter. Arrange on a tray. If mixture is loose, incorporate additional flour to bind.
05 - Heat vegetable oil in a deep pot to 350°F (175°C), filling to a depth of approximately 2 inches.
06 - Fry the falafel balls in batches for 3 to 4 minutes, turning them until golden brown and crisp on all sides. Drain on paper towels.
07 - Serve warm inside pita bread with tahini sauce, fresh salad, and pickles or as part of a mezze platter.

# Expert Advice:

01 -
  • They're impossibly crispy on the outside and fluffy on the inside, and they taste even better than the ones you've paid for.
  • Fresh herbs make all the difference—this isn't heavy or dense, just pure, fragrant comfort food.
  • Naturally vegan and gluten-free adaptable, so everyone at your table feels included.
02 -
  • Never use canned chickpeas—I learned this the hard way when my first attempt turned into a greasy, fallen-apart mess because canned chickpeas are too moist.
  • Pulse, don't purée your mixture; you want a coarse, textured blend that holds together, not a smooth paste that fries into dense little rocks.
  • Let your falafel sit for at least 30 minutes after shaping before frying, as this helps them stay intact in the hot oil.
  • If your mixture feels too loose after adding the flour, add another tablespoon slowly—humidity in your kitchen affects how much binder you actually need.
03 -
  • For a lighter version, brush shaped balls with oil and bake at 400°F (200°C) for 20 to 25 minutes, turning halfway—they won't be quite as crispy as fried ones, but they're still delicious and feel a little less indulgent.
  • If you want extra complexity, add 1/2 teaspoon of ground cardamom or sumac to the mixture; these small additions shift the entire flavor profile in unexpected ways.
  • Make the mixture the day before and refrigerate it overnight, then shape and fry when you're ready—sometimes resting actually improves the texture and makes shaping easier.
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