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Falafel Recipe

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Authentic Middle Eastern falafel made from soaked chickpeas blended with fresh herbs, onion, garlic, and spices, then fried until golden and crispy. These flavorful chickpea balls have a crunchy exterior and tender interior, perfect for serving with tahini sauce, pita bread, or salads.

  • Total Time: 30 minutes (plus 12 hours soaking)
  • Yield: 18 falafel

Ingredients

  • 1 pound dried chickpeas
  • 1 tablespoon salt
  • 3/4 cup fresh parsley
  • 1/2 cup fresh cilantro
  • 1 large onion, roughly chopped
  • 1 garlic clove
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon black pepper
  • 1 teaspoon baking powder
  • Neutral oil for frying
  • Tahini sauce for serving

Instructions

  1. Place the dried chickpeas in a large bowl and cover completely with water. Soak for 12 to 24 hours until the chickpeas double in size.
  2. Drain and rinse the chickpeas thoroughly, then dry them as much as possible.
  3. Add the soaked chickpeas and salt to a food processor and pulse until the chickpeas are broken into small pebble-like pieces.
  4. Add parsley, cilantro, chopped onion, garlic, cumin, coriander, and black pepper.
  5. Blend until the mixture forms a thick paste, scraping down the sides as needed.
  6. Remove the blade, cover the bowl, and refrigerate the mixture for 1 hour to firm up.
  7. Sprinkle the baking powder over the mixture and gently fold it in.
  8. Shape about 1½ tablespoons of the mixture into small balls and place them on a parchment-lined tray.
  9. Heat about 1 inch of neutral oil in a deep pan over medium heat.
  10. Fry the falafel in batches for 3 to 3½ minutes per side until golden brown and crispy.
  11. Transfer to a paper towel-lined tray to drain excess oil.
  12. Serve warm with tahini sauce and your preferred accompaniments.

Notes

  • Use dried chickpeas instead of canned for the best authentic texture.
  • Make sure the chickpeas are well drained to prevent the mixture from becoming too wet.
  • Chilling the mixture helps the falafel hold their shape during frying.
  • The mixture can be shaped into patties instead of balls for sandwiches.
  • Falafel can also be baked or air fried for a lighter version.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Middle Eastern
  • Diet: Vegan

Nutrition

  • Serving Size: 1 falafel
  • Calories: 90 kcal
  • Sugar: 1 g
  • Sodium: 150 mg
  • Fat: 4 g
  • Saturated Fat: 0.5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 0 mg

Find it online: https://cooksplash.com/ho-to-make-falafel-recipe/