Soak the chickpeas in water (1:3) for at least 12 hours, better for 20-24 hours.
Drain the soaked chickpeas in a colander and rinse with cold water.
Peel a garlic clove. Roughly chop. Add to the blender.
Roughly chop an onion, fresh cilantro and parsley and add to the blender. Dispose of the stems.
Blend for about 4-5 minutes until all the ingredients are finely blended.
Transfer into a mixing bowl. Add cumin, coriander powder, salt and baking soda. Mix well with your hands. Cover and refrigerate for 1 hour.
Take about 1 tablespoon of the mixture and shape into a round ball.
Heat oil in a pan. Add the falafel and fry for about 5 minutes until golden brown.
Remove from the oil. Serve with fresh pita bread, hummus or as part of a colorful salad.
Middle Eastern falafel are traditionally fried in oil. That's what makes them so crunchy and tasty. Nevertheless, you can also bake falafel in the oven or prepare them in the airfryer. Be sure to read my tips on oven-baked and air fried falafel.
The key to authentic Middle Eastern falafel are dried chickpeas. They simply need to be soaked overnight and are ready to use the next day. No cooking and no dehulling required.
Troubles with falafel falling apart? There can be many reasons for that. Check out my article on the seven most common reasons for falafel falling apart and how to fix it.
To shape falafel, it's best to use a falafel scoop. They are smaller in size than ice cream scoops (which are often too big). You can also shape falafel by hand (but it's more time consuming).
Vegan falafel? They are naturally vegan! No meat and dairy products in there.
Gluten free falafel? Falafel are naturally gluten free, at least if you follow my authentic falafel recipe. Flour doesn't belong here.
Falafel calories: The calories are per serving. One serving is about 192 kcal and consists of 4-5 falafel balls.
The nutritional values are rough indications. They can vary according to the exact weight, type and brand of your ingredients.