Falafel is a cherished Middle Eastern dish consisting of ground chickpeas blended with fresh herbs and spices, then formed into patties and fried to perfection. This authentic recipe, passed down through generations, offers a delightful balance of a crispy exterior and a tender, flavorful interior.
Why You’ll Love This Recipe
Preparing falafel at home allows me to enjoy a beloved street food with authentic flavors. The combination of chickpeas, herbs, and spices creates a satisfying and protein-rich meal that’s both vegan and gluten-free. Plus, making falafel from scratch connects me to a rich culinary tradition, bringing a taste of the Middle East into my kitchen.
Ingredients
- Dry chickpeas (not canned)
- Fresh parsley
- Fresh cilantro
- Onion
- Garlic
- Ground cumin
- Ground coriander
- Baking powder
- Salt
- Black pepper
- Vegetable oil (for frying)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Soak the Chickpeas: Place the dry chickpeas in a large bowl and cover them with plenty of water. Allow them to soak overnight, for about 24 hours. This step is crucial as it softens the chickpeas, making them suitable for blending.
- Prepare the Mixture: Drain and rinse the soaked chickpeas. In a food processor, combine the chickpeas, fresh parsley, fresh cilantro, onion, garlic, ground cumin, ground coriander, salt, and black pepper. Pulse until the mixture reaches a coarse, sand-like consistency. It’s important not to over-process; the mixture should hold together when formed into a ball.
- Rest the Mixture: Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 1 hour. Chilling helps the mixture firm up, making it easier to shape and less likely to fall apart during frying.
- Form the Patties: After chilling, add baking powder to the mixture and stir to combine. Using your hands or a falafel scoop, form the mixture into small balls or patties, about the size of a golf ball. If the mixture is too crumbly, you can add a teaspoon of water at a time until it holds together.
- Fry the Falafel: Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully place the falafel balls into the hot oil, being cautious not to overcrowd the pan. Fry them until they are golden brown and crispy on all sides, approximately 3-4 minutes per batch. Once cooked, transfer the falafel to a plate lined with paper towels to drain any excess oil.
Servings and Timing
- Servings: This recipe yields approximately 24 falafel patties, serving about 6 people.
- Preparation Time: 20 minutes (excluding soaking and chilling time)
- Cooking Time: Approximately 30 minutes
- Total Time: About 50 minutes, plus soaking and chilling time
Variations
- Baked Falafel: For a healthier alternative, preheat your oven to 400°F (200°C). Place the formed falafel patties on a baking sheet lined with parchment paper, brush them lightly with oil, and bake for 25-30 minutes, flipping halfway through, until golden and crispy.
- Air-Fried Falafel: Preheat your air fryer to 350°F (175°C). Arrange the falafel patties in a single layer in the air fryer basket, spray them lightly with oil, and cook for 15 minutes, turning halfway through, until they are crispy and cooked through.
Storage/Reheating
- Storage: Store leftover cooked falafel in an airtight container in the refrigerator for up to 4 days.
- Freezing: Uncooked falafel patties can be frozen. Place them on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months.
- Reheating: Reheat cooked falafel in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. Alternatively, reheat in an air fryer at 350°F (175°C) for 5-7 minutes.
FAQs
What is the origin of falafel?
Falafel is believed to have originated in Egypt, where it was made with fava beans. It has since become a staple in Middle Eastern cuisine, with variations using chickpeas or a combination of both.
Can I use canned chickpeas instead of dried ones?
It’s recommended to use dried chickpeas that have been soaked, as canned chickpeas can result in a falafel mixture that is too soft and may not hold together well during frying.
How can I make falafel without deep frying?
You can bake or air-fry falafel for a healthier option. Baking in the oven or using an air fryer produces a crispy exterior without the need for excessive oil.
Why did my falafel fall apart during frying?
Falafel can fall apart if the mixture is too dry or if it hasn’t been chilled long enough. Adding a small amount of water to the mixture or refrigerating it longer can help it hold together.
Can I serve falafel with anything besides pita bread?
Absolutely! Falafel pairs well with salads, rice, hummus, or even as part of a grain bowl. It’s versatile and works in many dishes.
Conclusion
Falafel is a delicious and versatile dish that’s easy to make at home. Whether you fry, bake, or air-fry them, these flavorful patties are sure to be a hit. Enjoy them in a pita, over a salad, or as a snack with your favorite dipping sauce. Making falafel from scratch is a rewarding experience that brings the vibrant flavors of the Middle East to your table.
Falafel Recipe
Authentic falafel recipe that delivers crispy, golden brown patties with a tender, flavorful center. Made with ground chickpeas, fresh herbs, and spices, this vegan and gluten-free Middle Eastern classic is perfect for a satisfying meal or snack.
- Prep Time: 20 minutes (excluding soaking and chilling)
- Cook Time: 30 minutes
- Total Time: 50 minutes (plus soaking and chilling)
- Yield: 24 falafel patties (serves 6)
- Category: Snack
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
- 2 cups dry chickpeas (soaked overnight)
- ½ cup fresh parsley, chopped
- ½ cup fresh cilantro, chopped
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp baking powder
- Vegetable oil (for frying)
Instructions
- Soak the Chickpeas:
Place dry chickpeas in a large bowl, cover with water, and soak overnight (minimum 24 hours). - Prepare the Mixture:
Drain and rinse the soaked chickpeas. In a food processor, pulse the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, and pepper until the mixture is coarse but holds together. Avoid over-processing. - Chill the Mixture:
Transfer the falafel mixture to a bowl, cover, and refrigerate for at least 1 hour to firm up. - Form the Patties:
Add baking powder to the chilled mixture and combine. Shape into golf ball-sized patties or balls. If too crumbly, add a teaspoon of water. - Fry the Falafel:
Heat oil in a deep skillet or pot to 350°F (175°C). Fry patties until golden brown, 3-4 minutes per batch. Drain on paper towels.
Notes
- For a healthier version, falafel can be baked or air-fried.
- Ensure chickpeas are thoroughly soaked; canned chickpeas are not suitable for this recipe.
- Resting the mixture is key to achieving the perfect texture and preventing the falafel from falling apart during frying.