Family Meal Falafel
Updated June 17, 2025
Andrew Scrivani for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 cups dried chickpeas
½ cup bulgur
3 medium yellow onions, roughly chopped
3 cloves garlic, peeled
2 tablespoons whole cumin seed
2 tablespoons whole coriander seed
1 tablespoon kosher salt
2 tablespoons finely chopped mint
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped parsley
2 tablespoons white sesame seeds
1 teaspoon baking soda
1 to 2 quarts canola oil
Nutritional analysis per serving (8 servings)
60 grams carbs; 1800 calories; 105 grams monosaturated fat; 49 grams polyunsaturated fat; 13 grams saturated fat; 170 grams fat; 1 gram trans fat; 12 grams fiber; 693 milligrams sodium; 18 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the chickpeas and bulgur each in a bowl and add water to cover by 2 inches. Cover and soak overnight.
- Step 2
Drain well and grind through the small dye of a meat grinder into a large bowl. Grind the onions and garlic through the meat grinder into the bowl.
- Step 3
In a small skillet over medium heat, toast the cumin and coriander until fragrant. Transfer to a spice grinder and grind into a powder. Transfer the spices to the chickpea mixture, along with the salt, mint, cilantro, parsley and sesame seeds. Stir to combine. Mix in the baking soda and let stand for 30 minutes. Season to taste with salt.
- Step 4
Heat a medium pot filled 2 inches with canola oil to 350 degrees. Using your hands, shape the chickpea mixture into 2-inch balls. Fry in batches for 3 minutes or until dark brown and cooked through. Serve with hummus, raita and pita bread.
This recipe has been reformulated because of errors in the original version.
Private Notes
Comments
Fell apart in frier, so I ended up baking them instead. They turned out well. Wish I could somehow have had more texture with the falafels; I pureed them too long in the food processor trying to get it all mixed.
In step 2, wouldn't that be "die" rather than "dye"? Or maybe it would be better to call it a plate or disc. I've never heard of a meat grinder dye. In any case, what if you don't have a meat grinder? What's the work-around?
A version of this uses rehydrated fava beans. Much better. Play with the amount. Roughly 3 cups. Herbs are equal parts dill and cilantro (12-14gram) and slightly more parsley (17-20g). Only other thing is 1 red onion. Coarse ground in food processor and add 1/4 cup garbanzo flour to 1/3 cup water cooked into a paste by microwaving 4 times for ten seconds each time (whisking in between). Blend paste into fava/red onion and herb mix, mold and fry at 340 for 4 min. Best you’ll ever have…
What are the oven temps and timing for alternative baking method? I would suggest holding out 1/2 cup chickpeas and adding to the paste whole before baking for added texture.
A version of this uses rehydrated fava beans. Much better. Play with the amount. Roughly 3 cups. Herbs are equal parts dill and cilantro (12-14gram) and slightly more parsley (17-20g). Only other thing is 1 red onion. Coarse ground in food processor and add 1/4 cup garbanzo flour to 1/3 cup water cooked into a paste by microwaving 4 times for ten seconds each time (whisking in between). Blend paste into fava/red onion and herb mix, mold and fry at 340 for 4 min. Best you’ll ever have…
In step 2, wouldn't that be "die" rather than "dye"? Or maybe it would be better to call it a plate or disc. I've never heard of a meat grinder dye. In any case, what if you don't have a meat grinder? What's the work-around?