Print

How to Make Falafel Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 5 reviews

This traditional Middle Eastern falafel recipe features crispy, flavorful patties made from soaked chickpeas, fresh herbs, and fragrant spices. Perfectly fried to a golden brown, these falafels are best enjoyed stuffed inside pita pockets with tahini sauce, fresh vegetables, and pickles for a vibrant and satisfying meal.

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

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 with enough water to cover them by at least 2 inches. Soak overnight for 18 hours, or longer if the chickpeas are still too hard, then drain completely and pat dry.
  2. Make Falafel Mixture: Add the soaked chickpeas, parsley, cilantro, dill, onion, garlic, salt, black pepper, cumin, coriander, and cayenne pepper into a food processor fitted with a blade. Pulse in 40-second intervals until everything is well combined and forms a coarse falafel mixture.
  3. Chill Mixture: Transfer the falafel mixture to a container, cover tightly, and refrigerate for at least 1 hour or up to overnight to let the flavors meld and the mixture firm up for easier shaping.
  4. Add Baking Powder and Sesame Seeds: Just before frying, stir the baking powder and toasted sesame seeds into the chilled falafel mixture to aid texture and add flavor.
  5. Form Patties: Using wet hands, scoop tablespoonfuls of the mixture and shape into patties about 1/2 inch thick to prevent them from falling apart during frying.
  6. Heat Oil: Fill a medium saucepan with oil to a depth of 3 inches and heat on medium-high until it bubbles softly, indicating it’s hot enough for frying.
  7. Fry Falafel: Carefully drop the patties into the hot oil without overcrowding the pan. Fry for 3 to 5 minutes per batch until they are crispy and medium brown on the outside.
  8. Drain Excess Oil: Remove the fried falafel patties using a slotted spoon and place them on paper towels or a colander to drain any excess oil.
  9. Serve: Serve the falafel hot alongside small plates, or stuff them into pita pockets with tahini sauce, baby arugula, chopped tomatoes, cucumbers, and pickles for a delicious meal.

Notes

  • Do not use canned or cooked chickpeas as they will make the mixture too wet to hold together.
  • Soaking chickpeas for the full 18 hours is essential for the best texture.
  • Wet your hands when forming patties to prevent sticking.
  • Fry in batches to avoid overcrowding, which lowers the oil temperature and results in soggy falafel.
  • Falafel can be served as a snack, appetizer, or main dish inside pita or on a salad.

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