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How to Make Falafel Recipe

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This classic falafel recipe offers a crispy, golden-brown Middle Eastern favorite made from soaked chickpeas blended with fresh herbs and spices, fried to perfection. Perfect as a snack or stuffed in pita pockets with tahini sauce and fresh vegetables, these falafels deliver a flavorful, vegetarian dish that is both satisfying and wholesome.

Ingredients

Falafel Mixture

  • 2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)
  • 1/2 tsp baking soda
  • 1 cup fresh parsley leaves, stems removed
  • 3/4 cup fresh cilantro leaves, stems removed
  • 1/2 cup fresh dill, stems removed
  • 1 small onion, quartered
  • 7–8 garlic cloves, peeled
  • Salt to taste
  • 1 tbsp ground black pepper
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp cayenne pepper (optional)
  • 1 tsp baking powder
  • 2 tbsp toasted sesame seeds
  • Oil for frying (vegetable or canola oil recommended)

To Serve

  • Tahini Sauce
  • Pita pockets
  • English cucumbers, chopped or diced
  • Tomatoes, chopped or diced
  • Baby arugula
  • Pickles

Instructions

  1. Soak Chickpeas: One day in advance, place the dried chickpeas and baking soda in a large bowl and cover with water by at least 2 inches. Soak overnight for about 18 hours, or longer if chickpeas are still hard. Drain completely and pat dry before proceeding.
  2. Prepare Falafel Mixture: Add soaked chickpeas, fresh parsley, cilantro, dill, onion, garlic, salt, black pepper, cumin, coriander, and optional cayenne to a food processor fitted with a blade. Pulse in 40-second intervals until the mixture is well combined but not pureed, forming a coarse, crumbly texture suitable for shaping.
  3. Refrigerate Mixture: Transfer the falafel mixture to a container, cover tightly, and refrigerate for at least 1 hour or up to overnight, allowing the flavors to meld and the mixture to firm up adequately for frying.
  4. Incorporate Baking Powder and Sesame Seeds: Just before frying, stir baking powder and toasted sesame seeds into the chilled falafel mixture to help with leavening and add nuttiness.
  5. Form Patties: Using wet hands, scoop tablespoon-sized portions of the falafel mixture and shape them into flat patties about 1/2 inch thick. Wet hands prevent sticking and ensure smooth shaping.
  6. Heat Oil and Fry: Fill a medium saucepan with oil to a depth of 3 inches and heat over medium-high until oil bubbles softly around a dropped bit of batter. Fry falafel patties in batches without overcrowding, cooking each side for approximately 3 to 5 minutes until crispy and medium brown.
  7. Drain Excess Oil: Remove the fried falafel with a slotted spoon and place on a colander or plate lined with paper towels to drain excess oil, ensuring crispness is maintained.
  8. Serve: Serve falafel hot alongside small plates, or assemble them in pita pockets topped with tahini sauce or hummus, arugula, chopped tomatoes, cucumbers, and pickles. Enjoy this flavorful Middle Eastern delight fresh for best taste and texture.

Notes

  • Do not use canned or cooked chickpeas as they will fall apart during processing and frying.
  • Soaking the chickpeas for the full time is crucial for the right texture and binding.
  • Use fresh herbs for vibrant flavor and aroma.
  • Wet your hands when shaping the patties to prevent sticking.
  • Fry in small batches to maintain oil temperature and achieve even crisping.
  • Optional cayenne pepper can be added for a spicy kick.
  • If desired, falafel can also be baked, but frying yields the traditional crisp exterior.

Find it online: http://bitezly.com/how-to-make-falafel-recipe-2/