This homemade falafel recipe is easy to make and taste incredible. Crispy on the outside with soft moist cooked chickpeas filling on the inside. Perfect to fill in pita bread for a quick sandwich or in a tortilla for a quick wrap.
This Middle-Eastern classic is an all-time favorite. Often it's eaten as street food. My first ever taste of the Middle Eastern food was falafel. And I was so in LOVE with it. I didn't care that it was deep-fried.
One of the advantages of traveling the world is that you can try the same food in many different places. Having traveled so much, I've eaten falafel in Dubai, Istanbul, San Francisco, Amsterdam, Frankfurt, and New York. I can tell you that falafel is quite different everywhere, and yet always delicious.
Not many people know that falafel is easy to make. It looks complicated but read the recipe below and you will wonder why you haven't tried it yet.
About this recipe
- Falafel is usually made with chickpeas.
There are many who claim that traditional falafel recipe is made with half fava beans and half chickpeas. I have tasted both versions and can honestly say they both taste awesome. So if you choose to use all chickpeas or half fava beans - you can still use this same recipe. - Falafel is made with raw chickpeas that are soaked in water for a couple of hours.
- Never use canned or cooked chickpeas for making falafel. It's not easy to deep fry them.
- Herbs - I like to use a mix of cilantro and parsley but traditionally only parsley is used.
- Spices - Cumin and paprika are very Middle Eastern and can be found in almost all regular supermarkets now.
Ingredients and substitutes
- Chickpeas - you have to use raw chickpeas and you have to soak them for 8 to 10 hours. DO NOT USE CANNED CHICKPEAS.
- Fresh herbs - Cilantro and parsley or a combination of both work great.
- Onions - you can use red or brown onions. You can even use shallots but only the white, not green parts.
- Garlic - a little goes a long way so don't go overboard.
- Bread crumbs - this helps soak up the excess moisture so you can form the balls. Chickpea flour or all-purpose flour works just as well.
- Sesame seeds - here in Israel they often use sesame seeds which I like very much but these can be omitted.
- Spices - Cumin adds a nice Middle Eastern smokey flavor along with paprika. I highly recommend it.
Step by step instructions (pin)
Soak chickpeas
- Soak chickpeas in a large bowl with plenty of water
- Leave to soak for 8 to 10 hours - overnight is best.
- Drain and wash chickpeas well.
Prepare falafel mixture
- Roughly chop the veggies to grind in a food processor.
- Place chickpeas, cilantro, parsley and onion in the food processor and pulse until coarse about 2 to 3 minutes on high.
- Take a table of the mixture into your hand and shape it into a ball. If it holds your mixture is ready.
- If not, continue to pulse until you can mold a ball with the mixture - not too coarse but not too smooth either.
- Once you've reached the desired consistency.
- Add in the spices, sesame seeds, and breadcrumbs - give it a good mix.
- Lastly, season with salt, pepper and lemon juice.
Make the balls
- Form balls about the size of a walnut. Place them on the tray ready to be deep-fried.
- These can be made ahead of time and stored in the fridge until you are ready to serve.
Deep fry the balls
- Heat cooking oil in a deep-fryer or large pot about 3 inches deep so the falafel balls will float. The oil should be medium heat about 325 F. (if you drop a falafel in the oil it should sizzle
- Deep fry the falafels in the oil for about 5 to 6 minutes each.
- You want to cook these on medium heat so they cook well inside without becoming too dark on the outside.
- Remember the chickpeas are raw so they need to cook well.
- When done drain on a paper towel to absorb extra oil.
- Continue until all the balls are deep-fried.
- Enjoy
What do you serve with falafel?
Falafel is served with Pita bread, hummus, tahina sauce and a side salad made with a simple cucumber and tomatoes.
What is a falafel maker
Don't worry you don't really need a falafel maker to make good falafel, I just had to share this nifty looking gadget with you.
In the middle east we get this small instrument ([easyazon_link identifier="B00O4D8MJA" locale="US" tag="vesarofca-20"]falafel maker[/easyazon_link]) that helps make the Falafel. In fact, the next time you go eat falafel take a look at the guy making it. This device ensures the Falafel are all the same size. All you do is hold down the little pin with your thumb - fill the top mold, once full hold over the hot oil and release the pin. The Falafel should drop down into the oil.
For years, I've always wanted to have one. So, when I came to Israel I was so happy to finally buy one. I still love the look of falafel balls and always end up forming the balls by hand.
Frequently asked questions
You want to process the falafel mixture just until you can make the balls. If you keep them too coarse they will fall apart. That is why it is important to test making the ball while you are processing them in the food processor.
Either the mixture is too coarse so it doesn't hold together or the temperature of the oil is too high. Turn the heat down and if it still does not work - put the mixture in the food processor and pulse it some more.
Yes, you can deep fry them instantly. I like to make the balls and place them in the fridge so I don't multi-task around the hot oil. Additionally, the chilling helps make the balls firmer so they hold better.
You want to cook these on medium heat so they cook well inside without becoming dark brown on the outside.
Remember the chickpeas are raw so they need to cook inside out.
If you process the mixture too much the falafel balls will not have any texture. You want to keep that flaky crumbly texture so best not to over-process the mixture.
Yes, you can. Roll the mixture into balls then flatten them in the palm of your hand. The flat shape works better for baking.
Bake at 180 C/ 360 F for about 20 to 25 minutes
SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.
Description
Ingredients
- 1.5 cups (250 g) Chickpeas dried, soaked
- ½ cup Onions chopped
- 1 clove Garlic large
- 1 cup Cilantro chopped
- ½ cup Parsley chopped
- ¼ tsp Baking powder
- 1 tsp Cumin
- ½ tsp Paprika
- 1 tbsp Lemon juice
- 1 tbsp Sesame seeds
- 1 tbsp Dry breadcrumbs or All-purpose flour
- 1 tsp Salt
- ½ tsp Black pepper
Deep Frying
- 4 cups (1 liter) Cooking oil
To serve
- ½ Cup (120 ml) Tahini sauce
- 1 cup (250 g) Hummus Or
Instructions
Soak chickpeas (or buy presoaked)
- Soak chickpeas in a large bowl with plenty of water
- Leave to soak for 8 to 10 hours – overnight is best.
- Drain and wash chickpeas well.
Prepare falafel mixture
- Roughly chop the veggies to grind in a food processor.
- Place chickpeas, cilantro, parsley and onion in the food processor and pulse until coarse about 2 to 3 minutes on high.
- Take a table of the mixture into your hand and shape it into a ball. If it holds your mixture is ready.
- If not, continue to pulse until you can mold a ball with the mixture – not too coarse but not too smooth either.
- Once you’ve reached the desired consistency.
- Add in the spices, sesame seeds, and breadcrumbs – give it a good mix.
- Lastly, season with salt, pepper and lemon juice.
Make falafel balls
- Form balls about the size of a walnut. Place them on the tray ready to be deep fried.
- These can be made ahead of time and stored in the fridge until you are ready to serve.
Deep fry the falafels
- Heat cooking oil in a deep-fryer or large pot about 3 inches deep so the falafel balls will float. The oil should be medium heat about 325 F (if you drop a falafel in the oil it should sizzle)
- Deep fry the falafels in the oil for about 5 to 6 minutes each.
- You want to cook these on medium heat so they cook well inside without becoming dark brown on the outside.
- Remember the chickpeas are raw so they need to cook well.
- When done drain on a paper towel to absorb extra oil.
- Continue until all the balls are deep fried.
- Enjoy
Recipe Notes
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Tyler
This is the best falafel recipe I have tried so far. We love falafel and I have tried many recipes. This one is what my family loves best. Thanks for sharing.
Veena Azmanov
Thank you, Tyler. So happy to hear you enjoyed this recipe, and your family loved it. Thank you for coming back to write this feedback.
Kenet
This is the best falafel recipe EVER! We loved it. Definitely making this again. Thanks
Veena Azmanov
Thank you, Kenet. So happy you had success with this recipe and enjoyed it. Thank you so much for coming back to leave this feedback. Have a wonderful day.
Sara
This looks so good! I can't wait to try your recipe!
Veena Azmanov
Than you Sara. I do hope you try it. Let me know what you think if you do try.
Lynette
I've never tried falafel. But have always wanted to - now that I know what is in it and how easy it is to make I really want it. Thanks for sharing! I'll have to give this recipe a try.
Veena Azmanov
Thank you Lynette. I do hope you try this recipe for falafel. It really is delicious and super easy.
Amanda Mason
Looks amazing! I love the authentic touch in this one!! All those spices are my favorite, especially cumin!! I would love to venture out and make these one day! I'll have to add these to my to do list!
Veena Azmanov
Thank you Amanda. Yes I love those spices - cumin is very commonly used in the middle east. You must try they are really easy to make.
Anne Murphy
I've loved falafel since I worked in the garment district in New York and ate it as a quick lunch! But nothing I made came close until I learned to use soaked chickpeas, not cooked - boy, that makes a difference! (What do you know, do it right and it works...) Love that gadget - and yes, that's the shape I"m used to. (And since I pan fry instead of deep frying, because it's easier for just one or two people, it would work better than making balls.)
Veena Azmanov
Thank you Anne. Yes, Falafel has to be made with uncooked soaked chickpeas. The cooked one will not make a dough to form balls. I love to deep fry them instead of baking but baking works just as well.
dixya @food, pleasure, and health
i had no idea about that falafel making tool..no wonder they all look so oven, unlike mine.
Veena Azmanov
Thank you Dixya. I actually love to make balls instead of using the tool.
Patti @Patty Cake's Pantry
Falafel is one of those foods that I fell in love with when I was in college. I was intrigued because we were experimenting with becoming vegetarians. Unfortunately, I used canned beans. BIG MISTAKE. I have never tried to make them again. I plan to make these ASAP. I have pinned your recipe, and shared it on my facebook page, too. so I will be able to find it. I just have one question. When I am soaking the beans, should they soak at room temperature or in the refrigerator?
Veena Azmanov
Hey Patti. That is the most common mistake people make of using canned chickpeas. You need redydrated raw chickpeas. You can soak them for 4 to 6 hours at room temperature. Then drain the water and wash them again thoroughly. Please do try them again I think you will love this recipe and Thank you for sharing with your fans. I can't wait to hear back from you. Please do give me your feedback. Thanks
Elaine @ Dishes Delish
I love falafel! I wouldn't turn my nose up at fava and chickpeas combined for the falafel, but I prefer chickpeas!! Your recipe looks so delicious!! I can't wait to make them. Thanks for adding the baking method as I prefer that!
Veena Azmanov
Thank you Elaine. Chickpeas sure are perfect for Falafel. I do hope you try this recipe.
Alicia Taylor
I love Falafel. I've had it at several restaurants but never tried making my own. I need to get me one of those tools!
Veena Azmanov
Thanks Alicia. I love Falafel too.! Been making mine for years now. You must try these they are so easy