Falafel Chickpea Croquettes

Falafel Chickpea Croquettes

I love these chickpea croquettes!
They are best served piping hot, and they are crispy on the outside and fluffy on the inside!! Enjoy your homemade falafel.

Ingredients: 12

Chickpeas (dried)
150 g
1/2 small
1 clove
A) Cumin powder
1 1/2 teaspoons
A) Salt
3/4 teaspoon
A) Parsley (only the leaves)
a handful
Vegetable oil (for deep frying)
as needed


1. Soak the chickpeas in plenty of water overnight.
2. Drain the chickpeas, and blend in a food processor (I use a bamix) together with roughly chopped onion and garlic.
3. Finely chop the parsley, and add to Step 2. Divide the mixture into 8 portions, and shape them into balls.
4. I shaped the mixture into a semi-spherical shape. You can shape it into whatever you like.
5. Pour a generous amount of oil in a frying pan, and heat up. Place the chickpea mixture into the oil, and deep-fry slowly.
6. When it's golden brown all over, it's done.
7. You can bake them in a toaster oven. Place the chickpea mixture on a sheet of aluminum foil, drizzle with vegetable oil, and bake.
8. Adding couscous or bulgur to the mixture gives it a chewy texture and prevents it from hardening even when it's cold.
9. Adding a little potato gives it a light tender texture.
10. Wrap the falafels in a pita with a lot of vegetables and yogurt sauce.
11. Serve with saffron rice (Recipe ID: 599578).
12. Try this authentic taste with Turkish yogurt salad (Recipe ID: 723130).
13. Serve with hummus (Recipe ID: 515305) and crepes.
14. Blending the parsley with the chickpeas, onion and garlic in a food processor turns the chickpea mixture's color beautiful green.
15. Deep-fry the mixture from Step 15, and pour a tahini dressing over them.
16. Tahini dressing: Just add yogurt and lemon juice to tahini. This dressing is also tasty if you use a generous amount of yogurt.
17. Tahini and yogurt 1:1 version. Add lemon juice and chopped parsley.
18. I took this photo at a Turkish restaurant. They were rather spicy.
19. I learned these from an Israeli person. Falafels with coriander.
20. A kebab stall at a festival.
21. Of course, they were serving falafels!
22. I asked them to make me a sandwich with falafels.
23. Lebanese falafels were cute shape and had some sesame seeds on top.
24. I made these nice and chewy falafels using plantains.
25. These are soy bean falafels. Using less spices highlights the sweetness of the soy beans.

Story Behind this Recipe

I learned a falafel recipe from an Israeli person, but the amounts of the ingredients were roughly measured. So I made this recipe after I measured the ingredients properly myself. I replaced coriander with parsley as I don't really like coriander.