How to make homemade falafels with a meat grinder?

Making homemade falafels with a food processor requires pulsing soaked raw chickpeas, fresh herbs, garlic, and spices until you have a coarse paste that holds its shape when cooked. Unlike hummus, the falafel mixture should retain some texture without becoming too smooth. Here is the complete method, from soaking the chickpeas to frying. An electric bowl chopper achieves this texture in just a few pulses.

To chop, blend, and whisk with a single appliance, discover our selection of multipurpose food processors.

Why use raw chickpeas instead of cooked ones for falafels

Ingredients for successful homemade falafels

A classic recipe for about 20 falafels requires the following proportions:

• 250 g of dried chickpeas, soaked for 18 to 24 hours in cold water, then thoroughly drained
• 1 onion, cut into quarters
• 3 cloves of garlic
• a bunch of fresh parsley and coriander, stems removed
• 1 teaspoon of ground cumin and coriander
• 1 tablespoon of chickpea flour to bind the paste
• salt, pepper, and a pinch of baking soda for lightness

Baking soda is optional but helps create more airy falafels on the inside, with a crispy crust on the outside. The parsley and coriander must be thoroughly dried so they do not make the paste too moist: our guide to chopping fresh herbs explains how to chop them without bruising them.

Steps for chopping and shaping the falafels

The texture of the paste directly determines how well the falafels hold their shape when cooked.

1. First, chop the onion and garlic using short pulses until you have fine pieces.
2. Add the fresh herbs and pulse again, without turning them into a purée.
3. Add the soaked chickpeas and pulse, scraping down the sides regularly.
4. Add the spices, flour, and baking soda, then mix briefly to combine without completely smoothing the paste.
5. Refrigerate for 30 minutes before shaping the patties, so they hold their shape better when fried.

The ideal paste remains slightly grainy and never completely smooth: this is the main difference with homemade hummus made with a food processor, which is blended until smooth. This texture allows the falafels to retain their structure once placed in the hot oil.

Why do my falafels fall apart when cooked?

Falafels that fall apart in the oil are most often caused by the paste itself.

This is usually due to a paste that is too moist or has not been chilled long enough before shaping. Make sure the chickpeas are thoroughly drained after soaking, and do not forget the tablespoon of chickpea flour that binds the paste. Hot oil at 180°C also helps.

Cooking and storing homemade falafels

Shape slightly flattened patties about 4 cm wide, then fry them in oil heated to 180°C for 3 to 4 minutes, until they are golden and crispy. Drain them on absorbent paper before serving.

For storage, there are two options:

• Raw, shaped but uncooked, falafels freeze very well laid flat on a tray before being transferred to an airtight bag; they can then be fried directly from frozen, with the cooking time slightly extended;
• Cooked, they keep for 2 days in the refrigerator and can be reheated in the oven to regain their crispiness.

Can you bake falafels instead of frying them?

Baking is a lighter alternative to frying.

Yes, bake at 200°C for 20 to 25 minutes, turning them halfway through, with a drizzle of olive oil. The result is less crispy than when fried but still satisfying. Shape well-flattened patties so they cook evenly all the way through.