Falafel from Dried Chickpeas: A Home-Style Recipe
Mazza · Makes 20 small pieces · Published October 22, 2026
Dried, soaked chickpeas—not canned ones—make a workable falafel mixture. Keep the soak refrigerated and dry the chickpeas well before grinding.
A home-style variation, not our shop’s formula. These recipes have not been kitchen-tested by Syrian Sweets of America. Check ingredient labels for allergens and kosher suitability.
Ingredients
- 1 cup dried chickpeas
- 1 small onion
- 2 garlic cloves
- 1 cup parsley and cilantro leaves
- 1 tsp cumin
- 1 tsp coriander
- 3/4 tsp salt
- 1/2 tsp baking powder
- 1–2 tbsp chickpea flour if needed
- Neutral oil for frying
Method
- Soak chickpeas in plenty of water in the refrigerator for 18–24 hours. Drain and dry well; do not boil them.
- Pulse chickpeas, onion, garlic, herbs and spices in a processor to a fine, cohesive crumb. Chill 1 hour, then mix in baking powder and a little flour only if needed.
- Shape small flattened balls. Heat 2 inches of oil in a heavy pan to 350°F; never fill the pan more than halfway.
- Fry a test piece, then small batches for about 4–5 minutes until deep golden and cooked through. Keep oil temperature steady and drain on a rack. Refrigerate leftovers promptly.
A better result
A coarse mixture falls apart; a puree becomes heavy. Pulse in stages and test one piece before frying the whole batch.
Serve it together
Serve with tahini, cucumber and pita. Order prepared falafel to enjoy the spread without soaking chickpeas or handling hot oil.
Prefer it ready to serve?
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